-
公开(公告)号：US20140328991A1
公开(公告)日：2014-11-06
申请号：US14345694
申请日：2012-09-12
CPC分类号： A23L27/24 , A23L2/52 , A23L23/00 , A23L23/10 , A23L27/2028 , A23L27/88 , A23L33/145 , A23Y2220/00 , A23Y2260/00
摘要： Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
摘要翻译： 本发明提供一种不降低含钾食品或饮料的咸味的味道改善剂，其抑制钾的不愉快味道，例如刺激性，刺激性和苦味。 含钾食品或饮料的味道改善剂包括乳酸发酵酵母提取物，其通过用乳酸菌发酵酵母提取物可获得，并且相对于乳酸菌相对于乳酸菌含有7.5（w / w）％以上的乳酸 酵母提取物的固体含量。
-
公开(公告)号：US09795161B2
公开(公告)日：2017-10-24
申请号：US14345694
申请日：2012-09-12
IPC分类号： A23L1/30 , A23L1/226 , A23L27/24 , A23L2/52 , A23L27/00 , A23L27/20 , A23L33/145 , A23L23/00 , A23L23/10
CPC分类号： A23L27/24 , A23L2/52 , A23L23/00 , A23L23/10 , A23L27/2028 , A23L27/88 , A23L33/145 , A23Y2220/00 , A23Y2260/00
摘要： Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract.
-
公开(公告)号：US08691302B2
公开(公告)日：2014-04-08
申请号：US13001931
申请日：2009-07-02
申请人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
发明人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
IPC分类号： A23L1/238
CPC分类号： A23L27/50
摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.
摘要翻译： 提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。 即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下， 在制备后10天内，还可以将moromi中的亮氨酸氨基肽酶II活性控制在0.5U / ml以下。
-
公开(公告)号：US20120282243A1
公开(公告)日：2012-11-08
申请号：US13519047
申请日：2010-12-24
申请人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
发明人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
IPC分类号： A61K36/899 , A23L2/00 , A23L1/238 , A61K38/05 , A61P9/12
摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且在含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。
-
公开(公告)号：US20110104334A1
公开(公告)日：2011-05-05
申请号：US13001931
申请日：2009-07-02
申请人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
发明人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
IPC分类号： A23L1/238
CPC分类号： A23L27/50
摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity to be 0.5 U/ml or less, within 10 days after the preparation.
摘要翻译： 提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。 即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下， 在制备后10天内也将亮氨酸氨肽酶II活性控制在0.5U / ml以下。
-
公开(公告)号：US09060538B2
公开(公告)日：2015-06-23
申请号：US13519047
申请日：2010-12-24
申请人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
发明人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且具有降血压作用，同时含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。
-
公开(公告)号：US09333693B2
公开(公告)日：2016-05-10
申请号：US13253169
申请日：2011-10-05
CPC分类号： B29C47/888 , B29C47/0021 , B29C47/14 , B29C47/8845 , B29C47/8865 , B29C47/887 , B29C47/8875 , B29C47/92 , B29C2947/92571 , B29C2947/92923 , B29K2067/043 , B29K2067/046
摘要： An aliphatic polyester film is obtained by melt-extruding an aliphatic polyester as a film, controlling the entrained air stream between a casting drum and the film while inhibiting the variations of the film edge portion landing points on the casting drum, and subsequently bringing the film into contact with the casting drum over the entire width of the film.
摘要翻译： 通过将脂肪族聚酯熔融挤出成膜来获得脂肪族聚酯膜，控制流延滚筒与薄膜之间夹带的空气流，同时抑制流延滚筒上的薄膜边缘部分着陆点的变化，随后使薄膜 在薄膜的整个宽度上与流延鼓接触。
-
公开(公告)号：US5653944A
公开(公告)日：1997-08-05
申请号：US587501
申请日：1996-01-17
CPC分类号： B01D53/73 , B01D24/002 , B01D53/504 , B01D2201/48
摘要： This invention is related to a slurry filtration device and the wet lime-gypsum flue-gas desulfurization system comprising a slurry filtration device for the separation (concentration) of gypsum. The slurry filtration device comprises tank that has a slurry supply pipe at its upper part and a filtrate-drain hole at its bottom, a layer of filter sand lying on its bottom, a slurry accumulator arranged on the layer of filter sand, and a vibrator set in said slurry accumulator for vibrating the slurry. The present invention not only improves the solid-liquid separability remarkably but also saves cost and space.
摘要翻译： 本发明涉及浆料过滤装置和湿法石膏 - 石膏烟气脱硫系统，其包括用于分离（浓缩）石膏的浆料过滤装置。 浆料过滤装置包括在其上部具有浆料供给管的罐，底部具有滤液排放孔，位于其底部的滤砂层，布置在过滤砂层上的浆料储存器和振动器 设置在所述浆料储液器中以使浆料振动。 本发明不仅显着提高了固液分离性，而且节省了成本和空间。
-
公开(公告)号：US09107437B2
公开(公告)日：2015-08-18
申请号：US13496434
申请日：2010-09-14
申请人： Yoshikazu Endo , Yoichi Hanada
发明人： Yoshikazu Endo , Yoichi Hanada
摘要： The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.
摘要翻译： 本发明提供一种具有良好风味并含有高浓度2-苯基乙醇和琥珀酸的酱油粉末。 本发明的低盐酱油是通过低盐酱油的制造方法得到的，其包括向每1克moromi的活的酱油酵母细胞计数为1×的moromi添加碳水化合物原料 107个细胞以上，以使成熟后的醪液中的普通盐浓度为4.0〜12.0w / v％，并进行发酵和成熟的方式调节醪液的共盐浓度。 所得低盐酱油的pH值为4.7〜6.0。
-
公开(公告)号：US20120177783A1
公开(公告)日：2012-07-12
申请号：US13496434
申请日：2010-09-14
申请人： Yoshikazu Endo , Yoichi Hanada
发明人： Yoshikazu Endo , Yoichi Hanada
摘要： The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.
摘要翻译： 本发明提供一种具有良好风味并含有高浓度2-苯基乙醇和琥珀酸的酱油粉末。 本发明的低盐酱油是通过低盐酱油的制造方法得到的，其包括向每1克moromi的活的酱油酵母细胞计数为1×的moromi添加碳水化合物原料 107个细胞以上，以使成熟后的醪液中的普通盐浓度为4.0〜12.0w / v％，并进行发酵和成熟的方式调节醪液的共盐浓度。 所得低盐酱油的pH值为4.7〜6.0。
-
-
-
-
-
-
-
-
-
搜索结果
17 条记录 (耗时 0.021 秒)
