-
公开(公告)号：US20230084263A1
公开(公告)日：2023-03-16
申请号：US17799865
申请日：2021-02-15
发明人： Alice CANCELLIERI , Zafer GEZGIN , Paul Stephen JONES , Caroline Jane SAUNDERS , Roberto VANIN , Juergen ECK , Guido MEURER , Claudia BORGMEIER
IPC分类号： A23L2/60 , A23L33/135 , A23L33/14 , A23L33/105
摘要： The present invention relates to ingredients, particularly sweetening ingredients, for example ingredients for use in reduced sugar, low-sugar, or zero-sugar beverage or food products. More specifically, the present invention relates to ingredients derived from plant infusions, in particular fermented infusions of stevia.
-
公开(公告)号：US20100272855A1
公开(公告)日：2010-10-28
申请号：US12442131
申请日：2008-09-09
申请人： Haruyo Hatanaka , Fumihiko Omura
发明人： Haruyo Hatanaka , Fumihiko Omura
CPC分类号： C07K14/395 , C12C12/004 , C12C12/006 , C12G1/0203 , C12G2200/11
摘要： The present invention relates to alpha-glucoside transporters which can promote assimilation of maltose/maltotriose contained in wort, etc., and so on. Especially in relation to glucose-induced inactivation/degradation, the present invention relates to alpha-glucoside transporters which are less susceptible to glucose-induced inactivation/degradation and can take up maltotriose like AGT1, by constructing the hybrid of AGT1 and MAL21. By using, e.g., a yeast expressing the alpha-glucoside transporter of the present invention, the fermentation rate of moromi mash containing oligosaccharides such as maltose/maltotriose can be accelerated.
摘要翻译： 本发明涉及能够促进麦芽汁等中包含的麦芽糖/麦芽三糖的同化的α-葡萄糖苷转运体等。 特别是关于葡萄糖诱导的失活/降解，本发明涉及通过构建AGT1和MAL21的杂交体，其对葡萄糖诱导的失活/降解较不敏感且可以摄取麦芽三糖如AGT1的α-葡萄糖苷转运蛋白。 通过使用例如表达本发明的α-葡萄糖苷转运蛋白的酵母，可以加速含有寡糖如麦芽糖/麦芽三糖的醪液的发酵速度。
-
公开(公告)号：US20090304858A1
公开(公告)日：2009-12-10
申请号：US11988739
申请日：2006-08-08
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
IPC分类号： C12G1/00 , C07H21/04 , C07H21/00 , C07K14/00 , C12N15/74 , C12N1/16 , C12Q1/68 , G01N33/53 , C12C11/00 , C12G1/022 , A23L1/28 , C12G1/04
CPC分类号： C12N9/0051
摘要： The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is controlled by controlling the expression level of MET16 gene encoding brewery yeast phosphoadenylyl sulfate reductase Met16p, particularly non-ScMET16 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
摘要翻译： 本发明涉及具有受控亚硫酸盐生产能力的啤酒酵母，一种生产受控亚硫酸盐含量的酒精饮料的方法。 更具体地说，本发明涉及通过控制编码啤酒厂酵母磷酸腺苷酸硫酸还原酶Met16p的MET16基因，特别是对大啤酒酵母特异性的非ScMET16基因的表达水平来控制有助于产品香味的亚硫酸盐产生能力的酵母， 以及用所述酵母生产酒精饮料的方法。
-
公开(公告)号：US20090247625A1
公开(公告)日：2009-10-01
申请号：US12295078
申请日：2007-03-14
申请人： Masaaki Nakai , Yukihiro Aoshima , Shuji Endo
发明人： Masaaki Nakai , Yukihiro Aoshima , Shuji Endo
IPC分类号： A61K31/36
CPC分类号： A61K9/08 , A61K9/4858 , A61K31/36 , A61K47/14
摘要： An object of the invention is to provide compositions containing lignan-class compounds as dissolved at high concentrations. The compositions having lignan-class compounds such as sesamin and episesamin dissolved in solvent oils or fats that contain triglycerides of middle-chain fatty acids having 8-12 carbon atoms, preferably triglycerides of caprylic acid and/or capric acid and/or lauric acid can contain the lignan-class compounds stably at higher concentrations than when other solvents are used and, hence, have high enough value as foods and pharmaceuticals.
摘要翻译： 本发明的目的是提供含有以高浓度溶解的木脂素类化合物的组合物。 溶解在含有8-12个碳原子的中链脂肪酸甘油三酸酯，优选辛酸和/或癸酸和/或月桂酸的甘油三酸酯的溶剂油或脂肪中的木素素类化合物如芝麻素和表芝麻素的组合物可以溶解在溶剂油或脂肪中， 以比其他溶剂使用的浓度更稳定地含有木脂素类化合物，因此具有足够高的食品和药物价值。
-
公开(公告)号：US20090233278A1
公开(公告)日：2009-09-17
申请号：US11887117
申请日：2006-09-12
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
IPC分类号： C12Q1/68 , C07H21/00 , C07H21/04 , C07H21/02 , C12N9/10 , C12N15/63 , C12N1/19 , C12Q1/02 , C12C11/09 , C12C11/00 , C12G1/022 , C12H1/14
CPC分类号： C12N9/1096 , C12P7/16 , C12P7/62 , C12R1/865 , Y02E50/10
摘要： The present invention relates to a branched-chain amino acid aminotransferase gene and a use thereof, particularly, to a brewery yeast for producing alcoholic drinks with enhanced flavor, to alcoholic drinks produced with said yeast and to a method for producing said drinks. More particularly, the present invention relates to a yeast whose capacity of producing amyl alcohol and/or isobutanol and/or isoamyl acetate that contribute to the product flavor is controlled by controlling the expression levels of BAT1 and BAT2 genes coding for brewery yeast branched-chain amino acid aminotransferases Bat1p and Bat2p, respectively, particularly nonScBAT1 or nonScBAT2 gene specific to lager brewing yeast, and to a method for producing alcoholic drinks using said yeast.
摘要翻译： 本发明涉及一种支链氨基酸氨基转移酶基因及其用途，特别是涉及用于生产具有增强的风味的酒精饮料的啤酒酵母，用所述酵母生产的酒精饮料以及所述饮料的制备方法。 更具体地，本发明涉及通过控制编码啤酒酵母支链的BAT1和BAT2基因的表达水平来控制有助于产品风味的生产戊醇和/或异丁醇和/或乙酸异戊酯的能力的酵母 氨基酸氨基转移酶Bat1p和Bat2p，特别是对大啤酒酵母特异性的nonScBAT1或nonScBAT2基因，以及使用所述酵母生产酒精饮料的方法。
-
公开(公告)号：US20090148555A1
公开(公告)日：2009-06-11
申请号：US11988453
申请日：2006-08-11
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
CPC分类号： C12N9/88
摘要： The present invention relates to an dihydroxy-acid dehydratase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast whose level of producing total vicinal diketones, especially level of producing diacetyl, that are responsible off-flavor of the product, is reduced by amplifying the expression level of ILV3 gene encoding brewery yeast dihydroxy-acid dehydratase ILV3p, particularly non-ScILV3 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
摘要翻译： 本发明涉及二羟基酸脱水酶基因及其用途，特别是用于生产具有优良风味的酒精饮料的啤酒酵母，用所述酵母生产的酒精饮料及其制备方法。 更具体地，本发明涉及通过扩增编码啤酒酵母二羟基酸的ILV3基因的表达水平来降低产生负责产品脱味的总连位二酮，特别是产生二乙酰水平的水平的酵母 脱水酶ILV3p，特别是对大型酿造酵母特异性的非scILV3基因，以及用所述酵母生产酒精饮料的方法。
-
公开(公告)号：US20090130255A1
公开(公告)日：2009-05-21
申请号：US11919226
申请日：2006-12-22
CPC分类号： C12C12/006 , C12C12/004 , C12G1/0203 , C12N9/0065 , C12Y111/01006
摘要： The present invention relates to a gene encoding a catalase and use thereof, in particular, a brewery yeast having high sulfite-producing capability, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing sulfite, that contribute to stability of flavor in products, is enhanced by amplifying expression level of CTT1 gene encoding a catalase Ctt1p, especially non-ScCTT1 gene or ScCTT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
摘要翻译： 本发明涉及编码过氧化氢酶的基因及其用途，特别是具有高亚硫酸盐生产能力的啤酒酵母，用该酵母生产的酒精饮料及其制造方法。 更具体地，本发明涉及通过扩增编码过氧化氢酶Ctt1p的CTT1基因，特别是非ScCTT1基因或ScCTT1基因特异性的ScCTT1基因的表达水平来提高其产生亚硫酸盐的能力，其有助于产品中风味稳定性的酵母 啤酒酿造酵母，以及用所述酵母生产酒精饮料的方法。
-
8.发明申请Gene Encoding Protein Responsible for Flocculation Property of Yeast and Use Thereof 审中-公开负责酵母絮凝性能的基因编码蛋白及其应用公开(公告)号：US20090074913A1
公开(公告)日：2009-03-19
申请号：US11918496
申请日：2006-12-27
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
CPC分类号： C07K14/395
摘要： The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of MHP1 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScMHP1 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.
摘要翻译： 本发明涉及编码负责酵母的絮凝性的蛋白质及其用途的基因，特别是具有适当的絮凝性的酿造酵母，用于生产所需的酒精饮料，用所述酵母生产的酒精饮料，以及所述饮料的制造方法 。 更具体地，本发明涉及通过控制编码负责啤酒酵母的絮凝特性的蛋白质的MHP1基因的表达水平，特别是对大啤酒特异性的非ScMHP1基因来赋予用于酿造所需酒精饮料的合适的絮凝性能的酵母 酵母，用所述酵母生产的酒精饮料和生产所述饮料的方法。
-
9.发明申请COMPOSITIONS CONTAINING RIBOFLAVIN AND SESAMIN-CLASS COMPOUNDS 审中-公开含有RIBOFLAVIN和SESAMIN-CLASS化合物的组合物公开(公告)号：US20090054443A1
公开(公告)日：2009-02-26
申请号：US12282707
申请日：2007-03-15
申请人： Daisuke Takemoto , Norifumi Tateishi , Yoshiko Ono , Kayo Saito , Akifumi Maeda
发明人： Daisuke Takemoto , Norifumi Tateishi , Yoshiko Ono , Kayo Saito , Akifumi Maeda
IPC分类号： A61K31/525 , A61P25/00
CPC分类号： A61K31/525 , A23L2/52 , A23L33/105 , A23L33/15 , A23V2002/00 , A61K31/34 , A61K31/343 , A61K31/36 , A23V2250/032 , A23V2250/708 , A23V2250/21 , A23V2250/7044 , A23V2250/712 , A23V2250/5114 , A61K2300/00
摘要： The present invention relates to a composition containing riboflavin and a sesamin-class compound(s). This composition may incorporate a sesamin-class compound(s) in such an amount that the proportion (weight ratio) of its total quantity to the total quantity of riboflavin taken as unity is no more than 4.5, and it has the advantage that the analgesic and anti-fatigue actions of riboflavin are synergistically improved by ingestion of riboflavin in combination with a sesamin-class compound(s).The composition of the present invention provides compositions, in particular, pharmaceuticals as well as foods and beverages that are safe to humans, animals, etc. and can therefore be ingested for a continued period, and which have far superior effects to those of conventional foods having an analgesic or anti-fatigue action.
摘要翻译： 本发明涉及含有核黄素和芝麻素类化合物的组合物。 该组合物可以掺入芝麻素类化合物，其总量与核黄素总量的比例（重量比）为4.5以下，其优点在于止痛剂 并且通过与芝麻素类化合物的组合摄取核黄素来协同改善核黄素的抗疲劳作用。 本发明的组合物特别提供了组合物，特别是药物以及对人，动物等是安全的食物和饮料，因此可以持续摄取，并且对常规食品具有非常好的效果 具有止痛或抗疲劳作用。
-
公开(公告)号：US20090053360A1
公开(公告)日：2009-02-26
申请号：US12279210
申请日：2007-02-01
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
CPC分类号： C12G1/0203 , C12C12/004 , C12C12/006 , C12N1/04 , C12N9/1051
摘要： The present invention relates to a gene encoding glycogen synthase and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GSY1 or GSY2 gene encoding a Gsy1p or Gsy2p which is a glycogen synthase in brewer's yeast, especially non-ScGSY1 gene or non-ScGSY2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.
摘要翻译： 本发明涉及编码糖原合成酶的基因及其用途，特别是具有优异的耐干燥性和/或低温储存性的实际用途的酵母，所述酵母生产的酒精饮料及其制备方法 。 更具体地说，本发明涉及通过扩增酿酒酵母中作为糖原合成酶的Gsy1p或Gsy2p的GSY1或GSY2基因的表达水平来提高其耐低温性和耐耐性的酵母， ，特别是对于大型酿造酵母特异性的非ScGSY1基因或非ScGSY2基因，以及用所述酵母等生产酒精饮料的方法。
-
-
-
-
-
-
-
-
-
搜索结果
489 条记录 (耗时 0.033 秒)
