公开(公告)号：US4849238A

公开(公告)日：1989-07-18

申请号：US176753

申请日：1988-04-01

申请人： Hidehiko Wakabayashi ,  Takako Tsubuku ,  Youichi Ueda ,  Ryuichi Miyajima

发明人： Hidehiko Wakabayashi ,  Takako Tsubuku ,  Youichi Ueda ,  Ryuichi Miyajima

IPC分类号： A23L27/00 ,  A23C9/13 ,  A23L27/10 ,  A23L27/30 ,  A61K8/49 ,  A61K8/96 ,  A61K8/97 ,  A61Q11/00

CPC分类号： A23C9/1307 ,  A23L27/10 ,  A23L27/32

摘要： A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.

公开(公告)号：US4741914A

公开(公告)日：1988-05-03

申请号：US848349

申请日：1986-04-04

申请人： Akimitsu Kimizuka ,  Youichi Ueda ,  Makoto Sakaguchi ,  Ryuichi Miyajima

发明人： Akimitsu Kimizuka ,  Youichi Ueda ,  Makoto Sakaguchi ,  Ryuichi Miyajima

IPC分类号： A23L27/10 ,  A23L27/23 ,  A23L1/228 ,  A23L1/229

CPC分类号： A23L27/235 ,  A23L27/105

摘要： A flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. The extract produced may be deodorized and concentrated, to provide a seasoning additive that dramatically improves flavor fullness, depth and duration, and can be advantageously combined with flavor intensifiers such as MSG.

摘要翻译： 公开了一种增味调味料，其通过漂洗大蒜制备，并用水提取漂白产品。 所生产的提取物可以除臭和浓缩，以提供显着改善风味丰满度，深度和持续时间的调味添加剂，并且可以有利地与风味增强剂如MSG组合。

公开(公告)号：US3957581A

公开(公告)日：1976-05-18

申请号：US549832

申请日：1975-02-13

申请人： Sadanobu Tobe ,  Ryuichi Miyajima ,  Koji Mitsugi

发明人： Sadanobu Tobe ,  Ryuichi Miyajima ,  Koji Mitsugi

IPC分类号： C12N9/48 ,  C12D13/10

CPC分类号： C12N9/48 ,  Y10S435/911

摘要： Some strains of Cladosporium produce highly active peptidase. The peptidase can liberate most amino acids from proteins in high yields.

摘要翻译： 一些Cladosporium菌株产生高活性肽酶。 肽酶可以以高产率从蛋白质释放大部分氨基酸。

公开(公告)号：US4228241A

公开(公告)日：1980-10-14

申请号：US889877

申请日：1978-03-24

申请人： Hirofumi Hiraga ,  Ryuichi Miyajima ,  Koji Mitsugi

发明人： Hirofumi Hiraga ,  Ryuichi Miyajima ,  Koji Mitsugi

IPC分类号： C12N9/62 ,  A23L27/24 ,  A23L27/50 ,  C12N1/14 ,  C12N9/48

CPC分类号： C12N9/48 ,  A23L27/50 ,  Y10S435/913 ,  Y10S435/918

摘要： A method is provided for producing a peptidase capable of substantially completely hydrolyzing protein into its constituent amino acids which comprises culturing a strain of filamentous fungus, belonging to one of the species Aspergillus oryzae and Aspergillus soyae and characterized in that said strain is capable of producing said peptidase, in a nutrient culture medium containing at least one substrate selected from the group consisting of a fatty acid having 14, 16, 18 or 20 carbon atoms and a derivative of said fatty acid, and recovering said peptidase from said culture medium. It is particularly effective to use a combination of a sugar ester of a fatty acid and a vegetable oil as substrates in a liquid culture medium.

摘要翻译： 提供了一种生产能够将蛋白质基本上完全水解成其组成氨基酸的肽酶的方法，其包括培养属于米曲霉和大豆曲霉之一的丝状真菌菌株，其特征在于所述菌株能够产生所述 肽酶，在含有选自具有14,16,18或20个碳原子的脂肪酸和所述脂肪酸的衍生物的至少一种底物的营养培养基中，并从所述培养基中回收所述肽酶。 在液体培养基中使用脂肪酸的糖酯和植物油的组合物作为底物是特别有效的。