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公开(公告)号：JP2002284689A
公开(公告)日：2002-10-03
申请号：JP2001088658
申请日：2001-03-26
Applicant: AKITA PREFECTURE
Inventor： HATAKE KEIJI , HORI KAZUYUKI , DAIHISA NAGANORI
IPC: A23F3/14 , A23L1/30 , A23L2/38 , A23L2/52 , A23L7/10 , A23L19/00 , A61K31/557 , A61K36/07 , A61P19/00 , A23L1/10 , A23L1/212 , A61K35/84
Abstract: PROBLEM TO BE SOLVED: To provide abone growth accelerators and bone growth accelerating food edible as food, free from adverse effect, and useful for preventing osteoporosis, by using foods grown in nature. SOLUTION: The purpose is accomplished by the bone growth accelerators isolated from mushrooms and purified having a chemical structure depicted by (22E,24R)-ergosta-7,22-diene-3β,5α,6β-triol and the bone growth accelerating foods using the mushrooms containing the ingredients depicted by the above chemical structure.
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公开(公告)号：JP2000279108A
公开(公告)日：2000-10-10
申请号：JP9283799
申请日：1999-03-31
Applicant: M & M CO LTD , AKITA PREFECTURE
Inventor： DAIHISA NAGANORI , ABE YUKIKO , TAKAHASHI SAORI , KOBAYASHI MIKIHIKO
Abstract: PROBLEM TO BE SOLVED: To provide a method for obtaining a rice enriched with γ-aminobutyric acid capable of being rapidly increased in its content an its processed food. SOLUTION: The contents of the γ-aminobutyric acid is increased by adding pyridoxal phosphate and/or sodium pyridoxal phosphate, glutamic acid and/or sodium glutamate to rice with germs and treating at 25-55 deg.C and pH 3-7. A processed food of the rice is obtained by heating the rice at 100-121 deg.C. Ingredients for Kamameshi (seasoned rice cooked with many ingredients in a small pot) comprise the first bag packaging washed rice with germs, and the other bag packaging liquid seasoning comprising pyridoxal phosphate and/or sodium pyridoxal phosphate, glutamic acid and/or sodium glutamate and salt.
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公开(公告)号：JP2007236304A
公开(公告)日：2007-09-20
申请号：JP2006064392
申请日：2006-03-09
Applicant: Akita Prefecture , 秋田県
Inventor： DAINO TOSHIHISA , KANEKO TAKAHIRO , DAIHISA NAGANORI
IPC: A23L7/10
Abstract: PROBLEM TO BE SOLVED: To provide a method for regulation by which rice improving a taste even by cooking without washing and dipping the rice is produced without using special mechanical equipment and to provide the regulated rice. SOLUTION: The method for regulation is carried out as follows. The rice is dipped in water in a short time, then drained and the rice grains are dipped in ethanol or hydrous ethanol or sprayed with the ethanol or hydrous ethanol. Water of the rice grains is replaced with the ethanol or hydrous ethanol. The ethanol is then removed to carry out drying and the rice grains with ≤16% moisture content are obtained. The object is achieved with the rice in which rice flour or rice starch or other rice, etc., is mixed in the rice regulated by the method. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：提供一种调节方法，其中即使通过烹饪而不进行洗涤和浸渍米也可提高米饭的味道，而不使用特殊的机械设备并提供调节米。
解决方案：调节方法如下进行。 大米在短时间内浸在水中，然后排干，将米粒浸入乙醇或含水乙醇中或用乙醇或含水乙醇喷雾。 水稻用乙醇或含水乙醇替代。 然后除去乙醇进行干燥，得到含水率≤16％的米粒。 其目的是通过米饭或大米淀粉或其他大米等在通过该方法调节的稻米中混合的稻米实现。 版权所有（C）2007，JPO＆INPIT
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4.发明专利
公开(公告)号：JP2007020487A
公开(公告)日：2007-02-01
申请号：JP2005208480
申请日：2005-07-19
Applicant: Akita Prefecture , 秋田県
Inventor： KANEKO TAKAHIRO , DAINO TOSHIHISA , DAIHISA NAGANORI
Abstract: PROBLEM TO BE SOLVED: To provide a means for efficiently and safely supplying an amylase which is a raw starch decomposing enzyme. SOLUTION: A Saccharomyces cerevisiae strain which highly expresses the amylase is obtained by isolating an amylase gene from a Streptomyces E-2248 strain by PCR, determining a base sequence of the enzyme gene, structuring a highly yeast-expressing vector containing the enzyme gene, and further structuring a transformant of Saccharomyces cerevisiae containing the vector. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：提供一种有效和安全地供应作为生淀粉分解酶的淀粉酶的方法。 解决方案：通过PCR分离来自Streptomyces E-2248菌株的淀粉酶基因，测定酶基因的碱基序列，构建含有酶的高表达酵母的载体，获得高表达淀粉酶的酿酒酵母菌株 基因，并进一步构建含有载体的酿酒酵母的转化体。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2004350682A
公开(公告)日：2004-12-16
申请号：JP2003429976
申请日：2003-12-25
Applicant: Akita Prefecture , Shikisai:Kk , 有限会社四季菜 , 秋田県
Inventor： AKIYAMA YOSHINOBU , DAIHISA NAGANORI , TAKAHASHI MAKIO
Abstract: PROBLEM TO BE SOLVED: To enhance the active oxygen-scavenging ability of food which uses rice. SOLUTION: The food with active oxygen-scavenging ability is obtained by mixing powder of unpolished rice, soybean powder, soymilk or powder of tea and water and then heating the mixture at 60-90°C for 30-50 min. COPYRIGHT: (C)2005,JPO&NCIPI
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Patent Agency Ranking6.发明专利
公开(公告)号：JP2000041602A
公开(公告)日：2000-02-15
申请号：JP21143798
申请日：1998-07-27
Applicant: AKITA PREFECTURE , BUSSAN NAKASEN KK
Inventor： DAINO TOSHIHISA , KUMAGAI AKIRA , DAIHISA NAGANORI
Abstract: PROBLEM TO BE SOLVED: To obtain noodles having stabilized tone, can be used as starch adhesive because of the increment of the gelatinized content, easily colored with rice powder and buckwheat flour by adding pH adjusted hot water to the colored grains or the like and grain flour for noodle, kneading, noodle making. SOLUTION: The subject noodle is obtained by adding 55 to 70% of the gross flour of hot water >=70 deg.C of pH 2 to 4 to the color concentration treated colored grain flour or the like and the grain flour for noodle, kneading and making noodle by a conventional process.
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7.发明专利Method for producing cooked rice, and method for producing rice flour processed product 审中-公开生产炒菜的方法，以及生产稻米加工产品的方法
公开(公告)号：JP2007043932A
公开(公告)日：2007-02-22
申请号：JP2005230389
申请日：2005-08-09
Applicant: Akita Prefecture , 秋田県
Inventor： DAINO TOSHIHISA , KANEKO TAKAHIRO , DAIHISA NAGANORI , HIWATARI KAZUYUKI , TAKAHASHI SAORI
IPC: A23L7/10
Abstract: PROBLEM TO BE SOLVED: To provide a method for producing cooked rice and a method for producing a rice-flour processed product comprising using inexpensive and safe food raw material to improve their properties in production of the cooked rice and the rice flour processed product. SOLUTION: The method for producing each of cooked rice and a rice-flour processed product comprises using Grifola frondosa, Grifola frondosa powder or Grifola frondosa extract to soak it in water so as to improve properties of cooked rice and a rice-flour processed product when ordinarily cooking rice or producing the rice flour processed product. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 待解决的问题：提供一种米饭的生产方法和一种米粉加工产品的制造方法，其包括使用便宜且安全的食品原料，以提高其米饭和米粉的生产性能 产品。 解决方案：用于制备米饭和米粉加工产品的方法包括使用叶柄菌（Grifola frondosa），叶柄菌（Grifola frondosa）粉末或叶柄菌（Grifola frondosa）提取物将其浸泡在水中以改善米饭和米粉的性质 通常在饭饭或生产米粉加工产品时加工产品。 版权所有（C）2007，JPO＆INPIT
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8.发明专利New amylase, microorganism capable of producing the amylase and method for producing the same 审中-公开新型淀粉酶，生产淀粉酶的微生物及其生产方法
公开(公告)号：JP2005143440A
公开(公告)日：2005-06-09
申请号：JP2003388678
申请日：2003-11-19
Applicant: Akita Prefecture , 秋田県
Inventor： KANEKO TAKAHIRO , DAINO TOSHIHISA , DAIHISA NAGANORI
Abstract: PROBLEM TO BE SOLVED: To provide a new amylase effective for preventing the contamination with sundry germ, free from the gelatinization of starch and active at 50-60°C which is a temperature range sufficiently controllable by the waste steam of a plant, and provide a microorganism capable of efficiently producing the amylase, and a method for the efficient production of the amylase with the microorganism. SOLUTION: This invention relates to the amylase derived from the genus Streptomyces and having a specific amino acid sequence, Streptomyces E-2248 strain having the productivity of the amylase and a method for the production of the amylase are also disclosed. COPYRIGHT: (C)2005,JPO&NCIPI
Abstract translation: 要解决的问题：提供一种新的淀粉酶，其有效防止各种细菌的污染，在50-60℃下无淀粉糊化和活性物质，其温度范围由植物的废蒸汽充分控制 并且提供能够有效生产淀粉酶的微生物，以及用该微生物有效生产淀粉酶的方法。 本发明涉及具有特异氨基酸序列的源自链霉菌属的淀粉酶，具有淀粉酶生产率的链霉菌E-2248菌株和淀粉酶生产方法。 版权所有（C）2005，JPO＆NCIPI
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公开(公告)号：JP2005052103A
公开(公告)日：2005-03-03
申请号：JP2003287680
申请日：2003-08-06
Applicant: Akita Prefecture , 秋田県
Inventor： TSUKAMOTO KENICHI , TOEDA KAZUYOSHI , DAIHISA NAGANORI , FUNAKI TSUTOMU
Abstract: PROBLEM TO BE SOLVED: To provide a method for efficiently producing an unconventional fermented food containing γ-aminobutyric acid at a high concentration, i.e., γ-aminobutyric acid-enriched fermented food. SOLUTION: This method for producing the γ-aminobutyric acid-enriched fermented food comprises, when producing the fermented food, adding to the raw material of the fermented food a culture product of lactic acid bacterium Lactobacillus brevis IFO12005 strain in a medium containing sprouted brown rice bran and/or rice bran, and glutamic acid or its salt, and fermenting the product followed by maturing. The γ-aminobutyric acid-enriched fermented food produced by the method is also provided. COPYRIGHT: (C)2005,JPO&NCIPI
Abstract translation: 待解决的问题：提供一种高效生产含有高浓度γ-氨基丁酸的非常规发酵食品，即富含γ-氨基丁酸的发酵食品的方法。 解决方案：用于制备γ-氨基丁酸富集发酵食品的方法包括：当生产发酵食品时，向发酵食品的原料中加入乳酸菌短乳杆菌IFO12005菌株的培养物， 发芽的糙米糠和/或米糠，和谷氨酸或其盐，并发酵产物，然后熟化。 还提供了通过该方法生产的γ-氨基丁酸富集的发酵食品。 版权所有（C）2005，JPO＆NCIPI
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公开(公告)号：JP2001029007A
公开(公告)日：2001-02-06
申请号：JP23589799
申请日：1999-07-19
Applicant: SAGAWAI TAKATSUGU , AKITA PREFECTURE
Inventor： DAIHISA NAGANORI , SUGAWARA MARI , SAGAWAI TAKATSUGU , KOBAYASHI MIKIHIKO
Abstract: PROBLEM TO BE SOLVED: To develop a comparatively simple method for controlling microorganisms, and for reducing the microorganisms present in vegetables or cereals and to use the method in various field such as a packet material of green soybeans and germinated brown rice. SOLUTION: The number of live germs such as coliform bacteria attached to wild vegetables and cereals is reduced by adding >=0.1% calcined calcium preparation thereto, and treating the added product at >=60 deg.C in the method for sterilizing wild vegetables, vegetables and cereals. The sterilization of the coliform bacteria requires >=60 deg.C, and the sterilization of Bacillus subtilis requires >=80 deg.C. The method is suitable for treating the wild vegetables such as bracken, osmund and dogneedle, vegetables such as tomato, field pea and green soybeans, and cereals such as brown rice, buckwheat and wheat. The wild vegetables and cereals added with 0.1% preparation of the calcined calcium, and sterilized at >=60 deg.C can be supplied by a packet shape.
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