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1. 发明申请

US20150305376A1 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method 审中-公开
标题翻译：从韩国传统食品中分离的米曲霉CJ1354，使用该米粉的辣椒酱的制造方法和通过该方法制备的米辣椒糊
公开(公告)号：US20150305376A1
公开(公告)日：2015-10-29
申请号：US14439917
申请日：2013-10-31
申请人： CJ Cheiljedang Corporation
发明人： Seon Mi OH , Sung Hwan LIM , Min Kyung PARK , Sun A. CHO , Eun Seok JANG , Hye Won SHIN , Hyun Jun JANG
IPC分类号： A23L1/202 , A23L1/20 , C12R1/69 , A23L1/105
CPC分类号： A23L7/1975 , A23L7/104 , A23L11/09 , C12R1/69
摘要： The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.
摘要翻译：本发明涉及从韩国传统美洲分离鉴定的米曲霉CJ1354，其在稻米中作为底物呈现高酶活性，使用其制备具有改善风味的米辣椒酱的方法和米热胡椒糊通过该方法制备。具体而言，该方法包括以下步骤：在蒸汽步骤中，用蒸汽步骤对压力为2.0-4.0kgf / cm2的高压蒸汽处理具有一定白度的米粉，从而控制蒸米的粘度和含水量防止在蒸米转移期间发生聚集。此外，在该方法中，将米曲霉CJ1354用于制作米曲霉的步骤。

2. 发明授权

US5725895B1 Method of preparing food product from cruciferous seeds 失效
标题翻译：从十字花科种子制备食品的方法
公开(公告)号：US5725895B1
公开(公告)日：2000-10-10
申请号：US52885895
申请日：1995-09-15
申请人： HOPKINS J SCHOOL OF MEDICINE
发明人： FAHEY JED W , TALALAY PAUL
IPC分类号： A01H5/10 , A21D2/36 , A21D13/00 , A23L1/172 , A23L1/202 , A23L1/212 , A23L1/30 , A23L1/36 , A23L2/38 , A23L2/52 , A61K31/00 , A61K36/00 , A61K36/18 , A61K36/31 , A61P35/00 , A23B7/00
CPC分类号： A21D2/36 , A23L11/20 , A23L19/03 , A23L19/09 , A23L25/30 , A23L33/105 , A61K36/31 , A61K2300/00

3. 发明授权

US6090792A Maltose-trehalose converting enzyme, and preparation and uses thereof 失效
标题翻译：麦芽糖 - 海藻糖转化酶及其制备和用途
公开(公告)号：US6090792A
公开(公告)日：2000-07-18
申请号：US975917
申请日：1997-11-21
申请人： Tomoyuki Nishimoto , Hiroto Chaen , Toshiyuki Sugimoto , Toshio Miyake
发明人： Tomoyuki Nishimoto , Hiroto Chaen , Toshiyuki Sugimoto , Toshio Miyake
IPC分类号： A23C9/13 , A21D2/18 , A23C9/18 , A23G3/00 , A23G3/02 , A23G3/34 , A23G3/42 , A23G3/48 , A23G4/00 , A23G4/10 , A23L1/202 , A23L1/236 , A23L1/31 , A23L1/314 , A23L1/32 , A23L2/39 , A23L2/64 , A61K8/00 , A61K8/365 , A61K8/60 , A61K8/66 , A61K8/73 , A61K8/99 , A61K9/06 , A61K9/08 , A61K9/20 , A61K9/36 , A61K31/70 , A61K31/7016 , A61Q7/00 , A61Q11/00 , A61Q17/04 , A61Q19/00 , A61Q19/02 , C07H3/04 , C12N1/20 , C12N9/10 , C12N9/90 , C12P19/12 , C12P19/14 , C12P19/16 , C12P19/20 , C12P19/24 , C12R1/01 , C12R1/40 , C13K13/00
CPC分类号： A23G3/42 , A23G3/343 , A23G3/346 , A23G4/10 , A23L13/428 , A23L15/20 , A23L2/64 , A23L27/33 , A61K8/365 , A61K8/60 , A61K8/66 , A61Q11/00 , A61Q19/00 , C12N9/90 , C12P19/16 , C12P19/20 , C12P19/24 , C12R1/01 , C12R1/40 , C13K13/00 , A23G2200/02 , A23G2200/06 , A61Q17/04 , A61Q19/02 , A61Q7/00 , Y10S435/877
摘要： An enzyme, which has a molecular weight of about 57,000-120,000 daltons on SDS-PAGE and a pI of about 3.8-5.1 on isoelectrophoresis using ampholyte, converts maltose into trehalose and vice versa. The enzyme was isolated from microorganisms of the genera Pimelobacter, Pseudomonas and Thermus. By using the enzyme, trehalose is readily formed from a commercially available maltose in an industrial scale and a relatively-low cost. Trehalose and saccharide compositions containing the same, which are preparable with the enzyme, are suitably used in food products, cosmetic compositions and pharmaceutical compositions.
摘要翻译：在SDS-PAGE上具有约57,000-120,000道尔顿分子量的酶，使用两性电解质在等电泳上的pI约为3.8-5.1，将麦芽糖转化为海藻糖，反之亦然。从Pimelobacter，Pseudomonas和Thermus属的微生物中分离酶。通过使用该酶，由工业规模的市售麦芽糖容易地形成海藻糖并且成本相对较低。适用于食品，化妆品组合物和药物组合物的含有该酶的海藻糖和糖组合物可以用酶制备。

4. 发明授权

US5438042B1 Enteral nutritional composition having amino acid profile 失效
标题翻译：具有氨基酸分布的肠内营养组合物
公开(公告)号：US5438042B1
公开(公告)日：1997-08-26
申请号：US13422693
申请日：1993-10-08
申请人： SANDOZ NUTRITION LTD
发明人： SCHMIDL MARY K , KVAMME CANDIS
IPC分类号： A23L1/29 , A23L1/30 , A23L1/302 , A23L1/304 , A23L1/305 , A61K38/01 , A23L1/202 , A61K33/14
CPC分类号： A23L33/175 , A23L33/115 , A23L33/15 , A23L33/16 , A23L33/17 , A23L33/40 , A23V2002/00 , A23V2250/708 , A23V2250/712 , A23V2250/704 , A23V2250/702 , A23V2250/705 , A23V2250/714 , A23V2250/71 , A23V2250/5114 , A23V2250/06 , A23V2250/18 , A23V2250/70 , A23V2250/156 , A23V2250/032 , A23V2250/304 , A23V2250/0644 , A23V2250/5036

5. 发明申请

US20100279336A1 METHOD FOR RAPIDLY MEASURING PREMATURE YEAST FLOCCULATING FACTOR OF MALT AND MEASURING APPARATUS THEREFOR 审中-公开
标题翻译：用于快速测量麦芽汁的预处理絮凝因子的方法及其测量装置
公开(公告)号：US20100279336A1
公开(公告)日：2010-11-04
申请号：US12810800
申请日：2008-12-12
申请人： Setsuzo Tada , Asumi Nakahoshi
发明人： Setsuzo Tada , Asumi Nakahoshi
IPC分类号： C12Q1/02 , A23L1/202 , C12M1/34 , C12M1/36
CPC分类号： C12C1/00 , G01N21/82 , G01N33/146 , G01N2021/513
摘要： This invention provides a method for rapidly measuring an premature yeast flocculating factor of malt contained in a brewing material, comprising the following steps of: (1) mixing yeast in the late logarithmic growth phase or thereafter with a water-extracted high molecular fraction prepared from a test material sample in a buffer solution and suspending the mixture in the buffer solution; and (2) irradiating the suspension obtained in the step (1) with visible light, photographing the scattered light with a camera device, image-analyzing the image data thus obtained and determining the degree of whiteness of the suspension to measure the degree of sedimentation of the yeast in the suspension. According to the present invention, the premature yeast flocculating factor of malt contained in the brewing material can be measured in a highly accurate, rapid and simple manner, and, further, even a plurality of analytes can be rapidly measured.
摘要翻译：本发明提供了一种用于快速测量酿造材料中所含的麦芽过早的酵母絮凝因子的方法，包括以下步骤：（1）将晚期对数生长期或其后的酵母与由水提取的高分子级分混合制备，将缓冲溶液中的测试材料样品悬浮在缓冲溶液中; 和（2）用可见光照射步骤（1）中获得的悬浮液，用相机装置拍摄散射光，对如此获得的图像数据进行图像分析，并确定悬浮液的白度以测量沉降程度的酵母在悬浮液中。根据本发明，可以以高精度，快速和简单的方式测量酿造材料中所含的麦芽过早的酵母絮凝因子，并且甚至可以快速测量多种分析物。

6. 发明申请

US20100021587A1 VARIANTS OF BACILLUS sp. TS-23 ALPHA-AMYLASE WITH ALTERED PROPERTIES 有权
标题翻译： BACILLUS sp。具有改性特性的TS-23 ALPHA-AMYLASE
公开(公告)号：US20100021587A1
公开(公告)日：2010-01-28
申请号：US12264006
申请日：2008-11-03
申请人： CLAUDINE Y. CHANG , CLEMENT CHOY , MELODIE ESTABROOK , MANSI GOYAL , THOMAS P. GRAYCAR , VICTORIA E. HUANG , BRIAN E. JONES , MARC KOLKMAN , KARSTEN M. KRAGH , CHRIS LEEFLANG , SCOTT D. POWER , SANDRA W. RAMER , ANDREW SHAW , CASPER VROEMEN , WALTER WEYLER
发明人： CLAUDINE Y. CHANG , CLEMENT CHOY , MELODIE ESTABROOK , MANSI GOYAL , THOMAS P. GRAYCAR , VICTORIA E. HUANG , BRIAN E. JONES , MARC KOLKMAN , KARSTEN M. KRAGH , CHRIS LEEFLANG , SCOTT D. POWER , SANDRA W. RAMER , ANDREW SHAW , CASPER VROEMEN , WALTER WEYLER
IPC分类号： C12N9/28 , C12N1/21 , C12N1/15 , C12N15/63 , C11D3/386 , C07H21/04 , A23L1/202
CPC分类号： C11D3/386 , C11D3/38681 , C12N9/2417
摘要： Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing/cleaning performance, and baking ability. Compositions comprising these variants are useful in methods of starch processing, starch liquefaction, fermatation, starch saccharification, cleaning, laundrying, textile desizing, baking, and biofilm removal.
摘要翻译：芽孢杆菌的变种 TS-23菌株α-淀粉酶表现出改善的酶性能，包括增加其稳定性，降低钙依赖性，提高洗涤/清洁性能和烘烤能力。包含这些变体的组合物可用于淀粉加工，淀粉液化，粉化，淀粉糖化，清洗，洗衣，纺织品退浆，烘烤和生物膜除去的方法。

7. 发明授权

US07582322B2 Method for producing granulated bean paste, or “miso” 有权
标题翻译：生产粒状豆浆的方法或“味噌”
公开(公告)号：US07582322B2
公开(公告)日：2009-09-01
申请号：US10979140
申请日：2004-11-03
申请人： Kenji Abo
发明人： Kenji Abo
IPC分类号： A23L1/202
CPC分类号： A23L11/09 , A23L11/07 , A23P10/25
摘要： Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.
摘要翻译：通过真空冷冻干燥将未煮过的豆浆部分干燥，充分混合，然后将半干豆浆以15℃至20℃范围内的基本一致的温度储存在等温室中制成颗粒状豆浆或“味噌” ℃几分钟，使半干豆浆中的水分均匀化，然后将半干豆浆挤出成细长形状，最后切割并破碎豆过去的材料，得到粒状豆浆的细颗粒。

8. 发明授权

US6159715A Method for processing oilseed material 失效
公开(公告)号：US6159715A
公开(公告)日：2000-12-12
申请号：US78878
申请日：1998-05-14
申请人： Michael A. Porter , Alison M. Jones , Dean A. Duncan , Michael D. Kluetz
发明人： Michael A. Porter , Alison M. Jones , Dean A. Duncan , Michael D. Kluetz
IPC分类号： A23J1/14 , A23K1/16 , A23L1/211 , C12P1/04 , A23L1/202 , A61K35/78 , C12N1/00
CPC分类号： A23K20/147 , A23J1/148 , A23L11/37
摘要： A method for preparing the high protein nutrient from oilseed-based material is provided. The modified oilseed-based material produced by the process can be utilized in a wide variety of applications, including the preparation of fermentation media. The oilseed-based product typically includes at least about 55 wt. % protein (dry basis), low levels of soluble sugars, such as raffinose, stachyose and saccharose and has a FAN content of at least about 15 mg/g. Fermentation media and aqueous nutrient solutions derived from the modified oilseed material are also provided.

9. 发明授权

US5968567A Method of preparing a food product from cruciferous sprouts 失效
标题翻译：从十字花科芽苗制备食品的方法
公开(公告)号：US5968567A
公开(公告)日：1999-10-19
申请号：US840234
申请日：1997-04-11
申请人： Jed W. Fahey , Paul Talalay
发明人： Jed W. Fahey , Paul Talalay
IPC分类号： A01H5/10 , A21D2/36 , A21D13/00 , A23L1/172 , A23L1/202 , A23L1/212 , A23L1/30 , A23L1/36 , A23L2/38 , A23L2/52 , A61K31/00 , A61K36/00 , A61K36/18 , A61K36/31 , A61P35/00 , A23B7/00
CPC分类号： A21D2/36 , A23L11/20 , A23L19/03 , A23L19/09 , A23L25/30 , A23L33/105 , A61K36/31
摘要： Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary source for reducing the level of carcinogens in mammals.
摘要翻译：已经鉴定出具有非常丰富的硫代葡萄糖苷的代谢前体的硫代葡萄糖苷的癌症化学保护剂的植物来源。蔬菜来源用于提供减少哺乳动物致癌物水平的饮食来源。

10. 发明授权

US5965411A Maltose-trehalose converting enzyme, and preparation and uses thereof 失效
公开(公告)号：US5965411A
公开(公告)日：1999-10-12
申请号：US964338
申请日：1997-11-04
申请人： Tomoyuki Nishimoto , Hiroto Chaen , Toshiyuki Sugimoto , Toshio Miyake
发明人： Tomoyuki Nishimoto , Hiroto Chaen , Toshiyuki Sugimoto , Toshio Miyake
IPC分类号： A23C9/13 , A21D2/18 , A23C9/18 , A23G3/00 , A23G3/02 , A23G3/34 , A23G3/42 , A23G3/48 , A23G4/00 , A23G4/10 , A23L1/202 , A23L1/236 , A23L1/31 , A23L1/314 , A23L1/32 , A23L2/39 , A23L2/64 , A61K8/00 , A61K8/365 , A61K8/60 , A61K8/66 , A61K8/73 , A61K8/99 , A61K9/06 , A61K9/08 , A61K9/20 , A61K9/36 , A61K31/70 , A61K31/7016 , A61Q7/00 , A61Q11/00 , A61Q17/04 , A61Q19/00 , A61Q19/02 , C07H3/04 , C12N1/20 , C12N9/10 , C12N9/90 , C12P19/12 , C12P19/14 , C12P19/16 , C12P19/20 , C12P19/24 , C12R1/01 , C12R1/40 , C13K13/00
CPC分类号： A23G3/42 , A23G3/343 , A23G3/346 , A23G4/10 , A23L13/428 , A23L15/20 , A23L2/64 , A23L27/33 , A61K8/365 , A61K8/60 , A61K8/66 , A61Q11/00 , A61Q19/00 , C12N9/90 , C12P19/16 , C12P19/20 , C12P19/24 , C12R1/01 , C12R1/40 , C13K13/00 , A23G2200/02 , A23G2200/06 , A61Q17/04 , A61Q19/02 , A61Q7/00 , Y10S435/877
摘要： An enzyme, which has a molecular weight of about 57,000-120,000 daltons on SDS-PAGE and a pI of about 3.8-5.1 on isoelectrophoresis using ampholyte, converts maltose into trehalose and vice versa. The enzyme was isolated from microorganisms of the genera Pimelobacter, Pseudomonas and Thermus. By using the enzyme, trehalose is readily formed from a commercially available maltose in an industrial scale and a relatively-low cost. Trehalose and saccharide compositions containing the same, which are preparable with the enzyme, are suitably used in food products, cosmetic compositions and pharmaceutical compositions.

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