利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

17 条记录 (耗时 0.024 秒)

    &bgr;-fructofuranosidase and its gene, method of isolating &bgr;-fructofuranosidase gene, system for producing &bgr;-fructofuranosidase, and &bgr;-fructofuranosidase variant
    1.
    发明授权
    &bgr;-fructofuranosidase and its gene, method of isolating &bgr;-fructofuranosidase gene, system for producing &bgr;-fructofuranosidase, and &bgr;-fructofuranosidase variant 有权
    β-呋喃果糖苷酶及其基因，分离β-呋喃果糖苷酶基因的方法，β-呋喃果糖苷酶的制备和β-呋喃果糖苷酶变体

    公开(公告)号：US06337201B1

    公开(公告)日：2002-01-08

    申请号：US09142623

    申请日：1998-09-10

    申请人： Koji Yanai ,  Akitaka Nakane ,  Hirofumi Nakamura ,  Yuko Baba ,  Akemi Watabe ,  Masao Hirayama

    发明人： Koji Yanai ,  Akitaka Nakane ,  Hirofumi Nakamura ,  Yuko Baba ,  Akemi Watabe ,  Masao Hirayama

    IPC分类号： C12N924

    CPC分类号： C12Y302/01026 ,  C12N9/2431

    摘要： A novel &bgr;-fructofuranosidase gene and a &bgr;-fructofuranosidase encoded by the gene, a process for isolating a &bgr;-fructofuranosidase gene using the novel &bgr;-fructofuranosidase gene, and a novel &bgr;-fructofuranosidase obtained by this isolation process are disclosed. A novel mold fungus having no &bgr;-fructofuranosidase activity suitable for the production of &bgr;-fructofuranosidase, and a system for producing a recombinant &bgr;-fructofuranosidase using the novel mold fungus as a host is disclosed. Further, a &bgr;-fructofuranosidase variant which selectively and efficiently produces a specific fructooligosaccharide such as 1-kestose from sucrose is disclosed.

    摘要翻译： 公开了一种新颖的β-呋喃果糖苷酶基因和由该基因编码的β-呋喃果糖苷酶，使用新的β-呋喃果糖苷酶基因分离β-呋喃果糖苷酶基因的方法和通过该分离方法获得的新型β-呋喃果糖苷酶。 公开了一种不具有适用于β-呋喃果糖苷酶生产的β-呋喃果糖苷酶活性的新型霉菌，以及使用该新型霉菌作为宿主生产重组β-呋喃果糖苷酶的体系。 此外，公开了一种β-蔗糖呋喃糖苷酶变体，其选择性和有效地产生特定的低聚果糖，例如来自蔗糖的1-kestose。

    Crystalline 1-kestose and process for preparing the same
    2.
    发明授权
    Crystalline 1-kestose and process for preparing the same 有权
    结晶1-kestose及其制备方法

    公开(公告)号：US06479657B1

    公开(公告)日：2002-11-12

    申请号：US09091182

    申请日：1998-09-29

    申请人： Koji Nishizawa ,  Hitoshi Matsumoto ,  Hirofumi Nakamura ,  Takashi Kawakami ,  Yuko Nakada ,  Masao Hirayama ,  Takashi Adachi

    发明人： Koji Nishizawa ,  Hitoshi Matsumoto ,  Hirofumi Nakamura ,  Takashi Kawakami ,  Yuko Nakada ,  Masao Hirayama ,  Takashi Adachi

    IPC分类号： C07H106

    CPC分类号： C07H3/06 ,  C12P19/18 ,  C30B7/00

    摘要： A process for producing crystal 1-kestose wherein granular crystal 1-kestose in the form of large crystals can be produced at a high yield is disclosed. A highly pure solution of 1-kestose is concentrated to a Brix of 75 or higher; either seed crystals are added, or the solution is vacuum-concentrated to generate microcrystals for use as nuclei; then, a crystal growing step by vacuum-concentration and a microcrystal dissolving step for redissolving microcrystals which have formed in the concentrate are repeated at least twice each. Alternatively, a highly pure solution of 1-kestose is concentrated to a Brix of 80 or higher; either seed crystals are added, or the solution is allowed to initiate crystallization; after crystals are allowed to grow, a cooling step where the temperature is lowered by 5° C. to 20° C. from the previous step and a crystal growing step where the concentrate is maintained at the temperature to allow the crystals to grow are repeated at least twice each. Also, an enzyme for producing 1-kestose efficiently from sucrose is disclosed.

    摘要翻译： 公开了一种生产晶体1-晶体的方法，其中可以以高产率制备大晶体形式的颗粒状晶体1-晶体。 1-kestose的高纯度溶液浓缩至75或更高的白利糖度; 加入晶种，或者将溶液真空浓缩以产生用作核的微晶; 然后，通过真空浓缩的晶体生长步骤和在浓缩物中形成的再溶解微晶的微晶溶解步骤重复至少两次。 或者，将高效纯化的1-kestose溶液浓缩至白利糖度为80或更高; 加入晶种，或使溶液开始结晶; 在使晶体生长之后，重复上述步骤的温度降低5℃至20℃的冷却步骤和将浓缩物保持在允许晶体生长的温度的晶体生长步骤 至少两次。 另外，公开了一种从蔗糖中有效产生1-kestose的酶。

    Compositions for food, process for producing the same, and functional foods and drinks containing the same
    6.
    发明授权
    Compositions for food, process for producing the same, and functional foods and drinks containing the same 有权
    用于食品的组合物，其制备方法以及含有其的功能性食品和饮料

    公开(公告)号：US08722126B2

    公开(公告)日：2014-05-13

    申请号：US12585783

    申请日：2009-09-24

    申请人： Hitoshi Matsumoto ,  Shigeru Tominaga ,  Mitsuo Kishi ,  Takashi Kawakami ,  Takahisa Tokunaga ,  Masao Hirayama

    发明人： Hitoshi Matsumoto ,  Shigeru Tominaga ,  Mitsuo Kishi ,  Takashi Kawakami ,  Takahisa Tokunaga ,  Masao Hirayama

    IPC分类号： A23L2/06 ,  A23L1/29 ,  B01D61/02 ,  A61K36/45 ,  A61K36/00 ,  A23G3/36 ,  A23G1/42 ,  A23G4/12

    CPC分类号： A23G3/368 ,  A23G1/30 ,  A23G1/426 ,  A23G1/48 ,  A23G3/36 ,  A23G3/48 ,  A23G4/06 ,  A23G4/068 ,  A23G4/126 ,  A23L2/085 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2250/2104

    摘要： Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks. However, the production process according to the present invention makes it possible to provide black currant anthocyanin-containing compositions for foods which have a high black currant anthocyanin content, an adequate acidity, and a high stability and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have an effect of improving visual function, a function of improving blood fluidity, or a function of lowering blood pressure, can be provided.

    摘要翻译： 含有黑醋栗花青素的食品组合物，其包含基于固体物质的1至25重量％的黑醋栗花青素; 一种用于生产含黑醋栗花青素的食品组合物的方法，其特征在于通过使用带电的反渗透膜来纯化和浓缩用作原料的黑醋栗汁; 特征在于含有上述食品组合物的功能性食品和饮料; 和上述食品用组合物和上述具有改善视觉功能的作用的功能食品和饮料，改善血液流动性的功能和/或降低血压的功能。 常规的黑醋栗花青素组合物具有低黑醋栗花青素含量，酸度强，稳定性差，使得它们不适合作为食品和饮料的添加剂。 然而，根据本发明的制备方法使得可以提供含黑醋栗花青素的组合物，其具有高黑醋栗花青素含量，足够的酸度和高稳定性的食品，并且可以添加到食品和饮料中。 此外，可以提供含有这些组合物的功能性食品和饮料，其具有改善视觉功能的效果，改善血液流动性的功能或降低血压的功能。

    Compositions for foods, process for producing the same and functional foods and drinks containing the same
    7.
    发明授权
    Compositions for foods, process for producing the same and functional foods and drinks containing the same 有权
    食品组合物，生产相同功能的食品和饮料的组合物

    公开(公告)号：US07658963B1

    公开(公告)日：2010-02-09

    申请号：US10019402

    申请日：2000-06-30

    申请人： Hitoshi Matsumoto ,  Shigeru Tominaga ,  Mitsuo Kishi ,  Takashi Kawakami ,  Takahisa Tokunaga ,  Masao Hirayama

    发明人： Hitoshi Matsumoto ,  Shigeru Tominaga ,  Mitsuo Kishi ,  Takashi Kawakami ,  Takahisa Tokunaga ,  Masao Hirayama

    IPC分类号： A23L2/06 ,  A23L1/29 ,  B01D61/02 ,  A61K36/45 ,  A61K36/00

    CPC分类号： A23G3/368 ,  A23G1/30 ,  A23G1/426 ,  A23G1/48 ,  A23G3/36 ,  A23G3/48 ,  A23G4/06 ,  A23G4/068 ,  A23G4/126 ,  A23L2/085 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2250/21 ,  A23V2250/2104

    摘要： Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks. However, the production process according to the present invention makes it possible to provide black currant anthocyanin-containing compositions for foods which have a high black currant anthocyanin content, an adequate acidity, and a high stability and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have an effect of improving visual function, a function of improving blood fluidity, or a function of lowering blood pressure, can be provided.

    摘要翻译： 含有黑醋栗花青素的食品组合物，其包含基于固体物质的1至25重量％的黑醋栗花青素; 一种用于生产含黑醋栗花青素的食品组合物的方法，其特征在于通过使用带电的反渗透膜来纯化和浓缩用作原料的黑醋栗汁; 特征在于含有上述食品组合物的功能性食品和饮料; 和上述食品用组合物和上述具有改善视觉功能的作用的功能食品和饮料，改善血液流动性的功能和/或降低血压的功能。 常规的黑醋栗花青素组合物具有低黑醋栗花青素含量，酸度强，稳定性差，使得它们不适合作为食品和饮料的添加剂。 然而，根据本发明的制备方法使得可以提供含黑醋栗花青素的组合物，其具有高黑醋栗花青素含量，足够的酸度和高稳定性的食品，并且可以添加到食品和饮料中。 此外，可以提供含有这些组合物的功能性食品和饮料，其具有改善视觉功能的效果，改善血液流动性的功能或降低血压的功能。

    Method and apparatus for providing the inner surface of a pipe line with a lining
    9.
    发明授权
    Method and apparatus for providing the inner surface of a pipe line with a lining 失效
    用于为管线的内表面提供衬里的方法和装置

    公开(公告)号：US4350548A

    公开(公告)日：1982-09-21

    申请号：US234861

    申请日：1981-02-13

    申请人： Katsuaki Zenbayashi ,  Akio Morinaga ,  Masao Hirayama ,  Akira Morita

    发明人： Katsuaki Zenbayashi ,  Akio Morinaga ,  Masao Hirayama ,  Akira Morita

    IPC分类号： F16L9/00 ,  B29B13/02 ,  B29C51/00 ,  B29C63/00 ,  B29C63/36 ,  B32B31/20

    CPC分类号： B29B13/024 ,  B29C63/0069 ,  B29L2023/22

    摘要： A method and apparatus for causing a flexible tubular lining material to be fixed to the inner surface of a pipe line wherein the tubular lining material is initially attached to the inner surface of the pipe line by a binder provided on the surface of the tubular lining material which comprises providing a flexible hose material having a porous structure inside the pipe line which has been lined with the tubular lining material and introducing a heated gaseous fluid stream into the interior of the flexible hose whereby the heated gaseous fluid stream is introduced through the pores of the flexible hose along the inner surface of the lined pipe line, the flexible tubular lining material being warmed to accelerate the curing of the binder interposed between the inner surface of the pipe line and the flexible lining material.

    摘要翻译： 一种用于使柔性管状衬里材料固定到管线的内表面的方法和装置，其中管状衬里材料最初通过设置在管状衬里材料的表面上的粘合剂附接到管线的内表面 其包括提供在管线内具有多孔结构的柔性软管材料，其已经衬有管状衬里材料并将加热的气态流体流引入柔性软管的内部，由此将加热的气态流体流通过 柔性软管沿着衬里管线的内表面，柔性管状衬里材料被加热以加速夹在管线内表面和柔性衬里材料之间的粘合剂的固化。