Goods & Services

Soya milk; soya milk for culinary purposes; soya-based beverages used as milk substitutes; bean curd; Tofu. Soya-based beverages, other than milk substitutes; non-alcoholic drinks based on soya; soft drinks; fruit drinks; vegetable juices [beverages].

Abstract

This food composition contains a fermented product of a plant raw material, and has a fracture stress of 1.00 N/m2 or more at a 50% fracture strain in a state of being molded into a putty shape.

IPC Classes  ?

• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/16 - Vegetable proteins from soybean
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof

Abstract

The present invention relates to: a food composition comprising a fermentation product of a plant-derived raw material and a bean-derived food, wherein the fermentation product of a plant-derived raw material contains at least one of heptanoic acid, 2,4-decadienal and 3-octen-2-one; and others.

IPC Classes  ?

• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/16 - Vegetable proteins from soybean
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation

Abstract

The present invention addresses the problem of providing: a Tobamovirus genus virus-resistant tomato that has a property of inhibiting infection of viruses belonging to the genus Tobamovirus, a property of suppressing proliferation of viruses belonging to the genus Tobamovirus after being infected, and/or a property of suppressing onset of symptoms caused by infection of viruses belonging to the genus Tobamovirus; tomato cells; and a method for producing the same. The problem is solved by providing a tomato which has a mutation in at least one gene selected from the group consisting of receptor-like kinase (RLK) genes and homologous genes thereof, and in which, by having said mutation, expression of the mutated gene is suppressed or a protein encoded by the mutated gene is not functional with respect to viruses belonging to the genus Tobamovirus and which is thereby resistant to viruses belonging to the genus Tobamovirus.

IPC Classes  ?

• A01H 5/00 - Angiosperms, i.e. flowering plants, characterised by their plant partsAngiosperms characterised otherwise than by their botanic taxonomy
• A01H 1/00 - Processes for modifying genotypes
• A01H 5/08 - Fruits
• A01H 6/82 - Solanaceae, e.g. pepper, tobacco, potato, tomato or eggplant
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 15/09 - Recombinant DNA-technology
• C12N 15/29 - Genes encoding plant proteins, e.g. thaumatin
• C12N 15/54 - Transferases (2)

Abstract

Provided are: soybean-containing dried noodles having suppressed soybean odor and good texture even when 40 mass% or more of soybean flour is contained in the raw material powder; a noodle set; and a method for producing the soybean-containing dried noodles.　The soybean-containing dried noodles are obtained by preparing a dough using a raw material powder containing 40 mass% or more of soybean flour, 0.01-2 mass% of lye water, and 0.1-7 mass% in total of at least one polysaccharide selected from psyllium seed gum, alginic acid esters, and hydroxypropyl methylcelluloses, molding the prepared dough, and then drying the molded dough.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof

Abstract

The present invention relates to a novel flavin-dependent lactate dehydrogenase and a method for improving stability of lactate dehydrogenase.

IPC Classes  ?

• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli

Abstract

[Problem] To provide: a wine-flavored non-alcoholic beverage that can be easily prepared by diluting a genuine non-alcoholic beverage having good compatibility with any food genre, such as Japanese food, Western food, or Chinese food, by using various fruit juices or the like; and a method for producing the wine-flavored non-alcoholic beverage. [Solution] A beverage raw material includes star anise, black pepper, and dried bonito flakes. Immersion mixed water in which the raw material is immersed in water is subjected to heating extraction at 80-130°C to perform solid-liquid separation, whereby a heated water extract liquid of the raw material, which serves as a base of a non-alcoholic beverage, can be obtained. When the beverage is diluted by using various fruit juices or the like, the beverage becomes a red-wine-flavored non-alcoholic beverage.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A23L 2/385 - Concentrates of non-alcoholic beverages

Abstract

Described herein is a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. Also provided is a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Abstract

A problem has been found that when a nitrogen-fixing bacterium, in which a gene cassette for high expression of a previously known nifA gene has been introduced in the regulatory region of the nifA gene, is subcultured repeatedly in the absence of a selection drug such as kanamycin, etc., the gene cassette drops out. By introducing a nifA gene expression cassette, which comprises a nifA gene, and a tac or trc promoter, Lac operator, and ribosome binding site (RBS) disposed so as to allow expression of the nifA gene, in a gene locus other than the nifL-nifA gene locus, a nitrogen-fixing bacterium, in which drop out of said gene cassette did not occur even when subculturing was carried out, was obtained. An amino acid- or protein-containing culture or a method for producing a meat alternative using such a nitrogen-fixing bacterium was achieved.

IPC Classes  ?

• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 1/20 - BacteriaCulture media therefor
• C12N 15/31 - Genes encoding microbial proteins, e.g. enterotoxins
• C12N 15/53 - Oxidoreductases (1)
• C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
• C12P 13/04 - Alpha- or beta-amino acids
• C12P 13/14 - Glutamic acidGlutamine
• C12P 21/00 - Preparation of peptides or proteins

Abstract

The present invention provides: soybean-containing dried noodles which are such that a feedstock powder containing 30 mass% or more of a soybean powder is used, the noodles exhibiting excellent suitability for noodle-making and having good noodle string connection; a noodle set; and a method for producing the soybean-containing dried noodles.　The soybean-containing dried noodles are produced by carrying out: a step S1 for preparing a dough by using a feedstock powder that contains 30 mass% to less than 84 mass% of soybean powder, and contains 5-15 mass% of gluten and 0.2-4 mass% of hydroxypropyl methylcellulose, or 10-29 parts by mass of gluten and 0.39-7.5 parts by mass of hydroxypropyl methylcellulose per 100 parts by mass of the soybean powder; a noodle-making step S2 for obtaining noodles by molding the dough; and a drying step S3 for drying the noodles. The soybean-containing dried noodles and a seasoning liquid are combined to form a noodle set.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23J 3/18 - Vegetable proteins from wheat
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof

Abstract

The present disclosure addresses the problem of providing means capable of detecting endotoxin. The present disclosure also addresses the problem of providing an endotoxin detection reagent having thermostability.　The present disclosure provides a recombinant Factor C protein having a predetermined amino acid substitution, a polynucleotide coding the recombinant Factor C protein, an endotoxin detection reagent containing the recombinant Factor C protein, and a method for producing the recombinant Factor C protein, the polynucleotide, and the endotoxin detection reagent.

IPC Classes  ?

• C12N 15/57 - Hydrolases (3) acting on peptide bonds (3.4)
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 9/48 - Hydrolases (3.) acting on peptide bonds, e.g. thromboplastin, leucine aminopeptidase (3.4)
• C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
• C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase
• G01N 33/53 - ImmunoassayBiospecific binding assayMaterials therefor

Abstract

One purpose of the present invention is to provide a seasoning composition that can be substituted for beef extract and can be widely applied to plant foods. This purpose is achieved with a heated seasoning composition including a plant protein decomposition product, a carbohydrate, a vegetable extract, and a plant oil/fat, wherein the pH is 4.50 or greater, and the combined quantity of the plant protein decomposition product, the carbohydrate, and the vegetable extract is 60 wt% or more of the total quantity. This purpose is also achieved with a plant food manufacturing method including a step for obtaining the plant food by cooking using a plant-derived ingredient and a heated seasoning composition that includes a plant protein decomposition product, a carbohydrate, a vegetable extract, and a plant oil/fat, and in which the pH is 4.50 or greater and the combined quantity of the plant protein decomposition product, the carbohydrate, and the vegetable extract is 60 wt% or more of the total quantity.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/14 - Vegetable proteins
• A23J 3/16 - Vegetable proteins from soybean
• A23J 3/18 - Vegetable proteins from wheat
• A23J 3/30 - Working-up of proteins for foodstuffs by hydrolysis
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof

Abstract

The present invention addresses the problem of providing a noodle-like composition having satisfactory taste, flavor and texture even with bean powder added thereto, a method for producing the same, and a noodle set. The present invention relates to a noodle-like composition containing 35-85% by mass of bean powder in terms of powder mass, and the proportion of starch constituting the noodle-like composition is 20-60% by mass and the proportion of gluten constituting the noodle-like composition is 7-25% by mass.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof

Abstract

The present invention addresses the problem of providing a current-carrying patch for causing a drug to permeate into skin, and a method for causing a drug to transdermally permeate.　Provided are: a transdermal current-carrying patch comprising an anode electrode, an insulator, a cathode electrode, and a drug layer, the transdermal current-carrying patch being such that a drug disposed at a portion in contact with the skin on the anode-electrode side and a drug disposed at a portion in contact with the skin on the cathode-electrode side are the same drug; and an iontophoresis method in which the transdermal current-carrying patch is used.

IPC Classes  ?

• A61N 1/30 - Apparatus for iontophoresis or cataphoresis
• A61N 1/04 - Electrodes

Abstract

The present disclosure addresses the problem of providing means capable of detecting an endotoxin. The present disclosure also addresses the problem of providing an endotoxin detection reagent having thermostability.　The present disclosure provides a recombinant Factor C protein having a prescribed amino acid sequence, a polynucleotide encoding the same, an endotoxin detection reagent containing the same, and methods for producing these. The present disclosure also provides a recombinant Factor C protein having a prescribed amino acid substitution, a polynucleotide encoding the same, an endotoxin detection reagent containing the same, and methods for producing these.

IPC Classes  ?

• C12N 15/57 - Hydrolases (3) acting on peptide bonds (3.4)
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 9/48 - Hydrolases (3.) acting on peptide bonds, e.g. thromboplastin, leucine aminopeptidase (3.4)
• C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase

Goods & Services

Clothing, namely, tee-shirts, polo shirts, shirts, parkas, pullovers, sweaters, clothing jackets, pants, shorts, aprons, bandanas, neckerchiefs, socks, caps being headwear, footwear, shoes, slippers, masquerade costumes, and underclothing

Goods & Services

(1) Seasonings; wine vinegar; sauces for rice, meat, seafood, and vegetables. (2) Cooking brandy; cooking wine.

Goods & Services

(1) Seasonings; wine vinegar; sauces for rice, meat, seafood, and vegetables. (2) Cooking brandy; cooking wine.

Abstract

Provided is a manufacturing method for a sweetener, the manufacturing method including: a saccharification step of injecting steam at a temperature of 90° C. or higher and 150° C. or lower into a mixture of water, rice flour, and an enzyme agent to cause the mixture to react and obtaining a saccharified liquid; a decomposition step of adding rice koji to the saccharified liquid and causing the mixture of the rice koji and the saccharified liquid to react at a temperature of 50° C. or higher and 80° C. or lower to obtain a fermenting mash; a heat treatment step of heating the fermenting mash at a temperature of 100° C. or higher; and a solid-liquid separation step of subjecting the heat-treated fermenting mash to solid-liquid separation.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents

Abstract

Disclosed is a method for manufacturing an enzyme electrode. This method for manufacturing an enzyme electrode comprises: a step for preparing a laminate including an electrode and a mediator layer provided on the surface of the electrode and including a mediator crosslinked by a crosslinking agent; and a step for forming a reaction layer by adding a solution containing an enzyme to the mediator layer of the laminate.

IPC Classes  ?

• G01N 27/327 - Biochemical electrodes
• G01N 27/416 - Systems

Abstract

This estimation system S comprises an emotion recognition unit 12 that recognizes an emotional valence intensity and arousal level of a user toward an object, and an evaluation value estimation unit 16 that estimates a user evaluation value using a learning model that receives input of the emotional valence intensity and arousal level of the user and outputs a user evaluation value.

IPC Classes  ?

• G06Q 30/0202 - Market predictions or forecasting for commercial activities
• A61B 5/16 - Devices for psychotechnicsTesting reaction times

Abstract

In one embodiment, the present disclosure addresses the problem of providing a firefly luciferase having improved heat stability.　In one embodiment, the present disclosure relates to: a variant of firefly luciferase containing an amino acid sequence derived from the amino acid sequence of SEQ ID NO: 1 by substituting the amino acid residue at the 252nd position, etc., the luciferase variant having improved heat stability; a polynucleotide encoding the luciferase variant; and a method for producing the luciferase variant.

IPC Classes  ?

• C12N 15/53 - Oxidoreductases (1)
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression
• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase

Abstract

The present invention detects, with high sensitivity, a target, on the surface of which exist proteins such as microorganisms and viruses in high density.　A first binding molecule and a second binding molecule bonded to a target substance approach each other such that an enzyme reaction caused an enzyme joined to each binding molecule progresses continuously. The enzyme reaction is measured optically.

IPC Classes  ?

• C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
• C07K 16/00 - Immunoglobulins, e.g. monoclonal or polyclonal antibodies
• C07K 19/00 - Hybrid peptides
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
• C12N 9/12 - Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• C12Q 1/28 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving peroxidase
• C12Q 1/48 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving transferase
• C12Q 1/66 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving luciferase
• C12Q 1/70 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving virus or bacteriophage
• G01N 33/53 - ImmunoassayBiospecific binding assayMaterials therefor
• G01N 33/536 - ImmunoassayBiospecific binding assayMaterials therefor with immune complex formed in liquid phase

Abstract

The invention relates to a powdered soy sauce containing at least one of pea powder and soybean powder. The invention also relates to a method for producing a powdered soy sauce including adding at least one of pea powder and soybean powder to a liquid soy sauce 5 and then conducting dry-powdering process of the liquid soy sauce.

IPC Classes  ?

• A23L 27/50 - Soya sauce
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof

Goods & Services

Laboratory apparatus and instruments; optical machines and apparatus; measuring or testing machines and instruments; telecommunication machines and apparatus; electric or magnetic meters and testers; computer game programs downloadable via the Internet; electronic publications; downloadable software containing virtual goods, namely virtual food and beverages; self-measuring or self-testing machines and instruments; downloadable electronic reports; application programs; downloadable image files; computer software for processing digital images for use in behavioural analysis, market research, market opinion polling, business and market research surveys, collection of market research information, product research and development, marketing analysis and analysis of advertising response; software applications. Advertising and publicity services; marketing research or analysis; providing information concerning commercial sales; providing information concerning commercial sales via the Internet; import-export agencies; compilation of information into computer databases; providing commercial information and advice for consumers in the choice of products and services; retail services or wholesale services for foods and beverages; data processing services; compilation of statistics [for business or commercial purposes]; consumer research; consumer behavior and response analysis; consumer profiling for commercial or marketing purposes; neuromarketing research or analysis; publication of publicity materials and texts; market reports and studies; market and consumer analysis reports; marketing services using nutrition psychology services; collection of information relating to market studies; provision of marketing reports; data systematisation and management; market assessment services; business appraisals and evaluations in business matters; advice on the analysis of consumer buying habits and needs provided with the help of sensory, quality and quantity-related data. Testing, inspection or research of pharmaceuticals, cosmetics or foodstuffs; testing, inspection or research on agriculture, livestock breeding or fisheries; testing or research on machines, apparatus and instruments; rental of computers; measurement evaluation services; providing online non-downloadable computer software in the nature of virtual goods namely, food and beverages, all for use online and in online virtual worlds; providing computer programs on data networks; providing temporary use of non-downloadable software; product research and development; software as a service [SAAS] services; research and development of computer software.

Abstract

An object of the invention is to provide a seasoning which has a flavor inherent in a soy sauce and which can still have a fruity aroma that is hardly felt with conventional soy sauces even after pasteurization, a method for suppressing a heat-deteriorated smell due to a food material to be felt when a container-packed composition containing the food material is heated in a sealed space and the like. The object is achieved by: a soy sauce or a soy sauce-like seasoning in which the content of at least one kind of γ-lactone is 100 ppb to 60,000 ppb; a method for suppressing a heat-deteriorated smell including a step of suppressing a heat-deteriorated smell due to a food material by heating a container-packed composition containing the food material and at least one kind of γ-lactone; and the like.

IPC Classes  ?

• A23L 27/50 - Soya sauce
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Abstract

Provided is a method for producing a glutamate dehydrogenase of which the coenzyme is FAD. Also provided is a FAD-dependent glutamate dehydrogenase having a specified amino acid substitution.

IPC Classes  ?

• C12N 15/53 - Oxidoreductases (1)
• C12M 1/40 - Apparatus specially designed for the use of free, immobilised, or carrier-bound enzymes, e.g. apparatus containing a fluidised bed of immobilised enzymes
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 9/06 - Oxidoreductases (1.), e.g. luciferase acting on nitrogen containing compounds as donors (1.4, 1.5, 1.7)
• C12N 11/00 - Carrier-bound or immobilised enzymesCarrier-bound or immobilised microbial cellsPreparation thereof
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression
• C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions
• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase

Goods & Services

Scientific, research, navigation, surveying, photographic, cinematographic, audiovisual, optical, weighing, measuring, signalling, detecting, testing, inspecting, life-saving and teaching apparatus and instruments; apparatus and instruments for conducting, switching, transforming, accumulating, regulating or controlling the distribution or use of electricity; apparatus and instruments for recording, transmitting, reproducing or processing sound, images or data; recorded and downloadable media, computer software, blank digital or analogue recording and storage media; mechanisms for coin-operated apparatus; cash registers, calculating devices; computers and computer peripheral devices; diving suits, divers' masks, ear plugs for divers, nose clips for divers and swimmers, gloves for divers, breathing apparatus for underwater swimming; fire-extinguishing apparatus; software applications for order and delivery services; downloadable software applications for offering a shareable, editable digital shopping list, as well as information on food products, fresh food products, prepared meals, fruit and vegetables, organic products, butchery products, groceries, frozen foods, beverages, soft drinks, alcoholic beverages, wines and spirits, delicatessen products, allergies and nutrition; software applications related to or for offering audiovisual and multimedia content; downloadable computer software applications; downloadable applications for mobile devices; mobile applications; interactive applications enabling the creation of a shopping list between several users; downloadable software in the form of a mobile application for delivery and ordering; computer software and programs downloadable from or provided on the Internet; application software; software for note-taking, namely software for recording, organizing, editing and transmitting audio and visual information and images in electronic format; software for consulting and editing meeting agendas and to-do lists; software for reminding the user of dates and events; software for authorizing access to shared documents [notes]; software for accessing information and transmitting it to computer networks, namely software for sending notes by e-mail and publishing notes on computer networks; data terminals; data networks; computer databases; computer data storage units; computer platforms in the form of recorded or downloadable software; downloadable electronic publications; downloadable online video recordings; downloadable books, forms and document templates; downloadable electronic publications in the form of journals, magazines, newspapers; data (downloadable and recorded content), electronic publications provided online by telecommunication network databases or internet facilities (including websites); data storage devices and media; storage devices and media for multimedia content, namely data, documents, files, text, photographs, images, graphics, music, audio content, video content and multimedia content. Advertising; business management, organization and administration; office functions; promotional and advertising services in the fields of groceries, food, cooking, beverages, allergies and nutrition; promoting the goods of others in the fields of groceries, food, cooking, beverages, allergies and nutrition; providing consumer product information relating to food and drink products; advertising services to promote public awareness of allergies and nutrition; commercial information and advice services for consumers in the field of food and drink products; commercial information and advice services for consumers in the field of allergies and nutrition; collection of commercial information regarding food and drink products; provision of a website facilitating shopping list coordination services by users; administrative order processing services; electronic order processing for third parties; inventory management services; electronic administrative inventory management services; computerized inventory management; computerized inventory location services (computer file management); commercial logistics management for third parties; collection of data and collection of commercial information on behalf of third parties of a variety of products, namely food products, fresh food products, prepared meals, fruit and vegetables, organic products, butcher's products, groceries, frozen foods, beverages, soft drinks, alcoholic beverages, wines and spirits, delicatessen products; online and telephone ordering services for the sale and delivery of catering products; online ordering services for the take-away and delivery of catering products; commercial administration and management services; providing commercial and business contact information; arranging of commercial and business contacts; presentation of products on any medium for retail sale; sales promotion for third parties; commercial information via mobile applications; advertising and promotion services; organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; services for organizing events and setting up prize draws for commercial or advertising purposes; services for organizing, operating and supervising customer incentive and loyalty programs; services for administering programs enabling customers to obtain discounts on services provided by restaurants and takeaways; customer services, namely services for responding to commercial inquiries from customers on behalf of third parties; advertising material distribution services; commercial business management; loyalty card administrative services; customer loyalty programs for commercial and promotional purposes; customer loyalty and loyalty card, incentive, bonus, premium and reward program services for commercial and promotional purposes; provision of on-line marketplaces for buyers and sellers of goods and services; sales information via mobile applications; sales information via websites; retail services for packaging materials and containers, bags and articles for packaging, printing equipment, food, delicatessen products, beverages; online retail services offering virtual products, namely packaging materials and containers, bags and articles for packaging, printing equipment, food products, delicatessen products and beverages; business consultancy services in the field of product sales and service provision; commercial intermediation services relating to contracts for the purchase and sale of products and services; provision of online business information relating to food and beverages; advice and consultancy services relating to the sourcing of products for third parties; retail services and wholesale services for food and beverages; retail services and wholesale services for tea, bread, confectionery, sandwiches, soya bean paste [condiment], condiments, seasonings, barbecue sauce, chili sauce, dressings for salad, ketchup [sauce], mayonnaise, meat gravies, oyster sauce, pesto [sauce], soya sauce; retail services and wholesale services for steak sauce, tartar sauce, teriyaki sauce, tomato sauce, vinegar, sauces [condiments], honey, sugar, cooking salt, mustard, breadcrumbs, cereal preparations, noodles; retail services and wholesale services for pasta, spaghetti, yeast, pasta sauce, rice, flour, tapioca and wheat flour, liquor, meat, sea food, vegetables and fruits, confectionery, bread and buns, rice and cereals, milk, carbonated drinks [refreshing beverages] and nonalcoholic fruit juice beverages, tea, coffee and cocoa and processed food; provision of shared grocery list services to facilitate the purchase of coordinated purchase of groceries by families or others in shared households.

Abstract

This prediction device is provided with: an input unit; a processing unit that extracts an indicator score which is based on a first indicator and a second indicator, and an indicator score to be input into a foodstuff and seasoning compatibility prediction model; and an output unit that outputs, as a predicted foodstuff and seasoning compatibility value, a compatibility score output from the compatibility prediction model when the indicator scores extracted by the processing unit are input into the compatibility prediction model.

IPC Classes  ?

• G06Q 10/04 - Forecasting or optimisation specially adapted for administrative or management purposes, e.g. linear programming or "cutting stock problem"
• G06Q 50/12 - Hotels or restaurants

Abstract

A novel method for quantifying a 25-hydroxyvitamin D concentration, a hydroxylase, a quantification composition, a quantification kit, an electrode, a sensor chip, and a sensor are provided. A method for quantifying 25-hydroxyvitamin D by adding a mediator and hydroxylase to a sample can be provided. Quantification of an oxidized mediator produced by an action of the hydroxylase, or oxygen or a reduced mediator consumed by an action of the hydroxylase may be included.

IPC Classes  ?

• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• G01N 27/327 - Biochemical electrodes

Abstract

The purpose of the present invention is solved by, inter alia, a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a sake meter value of -30 to +10, an amino acid level of 2.0 to 10.0, and an acidity of 5.0 to 10.0, or a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb.

IPC Classes  ?

• C12G 3/022 - Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye or corn of botanical genus Oryza, e.g. rice

Abstract

The purpose of the present invention is achieved by: a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a Japanese sake degree of -30 to +10, an amino acid degree of 2.0 to 10.0, and an acid degree of 5.0 to 10.0; or a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a pantolactone content of 800 ppb to 10,000 ppb, and an eugenol content of 100 ppb to 10,000 ppb.

IPC Classes  ?

• C12G 3/022 - Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye or corn of botanical genus Oryza, e.g. rice

Abstract

The purpose of the present invention is to develop a method for fermentatively producing L-glutamic acid based on a nitrogen molecule in air using nitrogen-fixing bacteria. A culture method, by which a state in which the nitrogen-fixing bacteria have enhanced nitrogen fixation ability is maintained, has been developed. The culture method is characterized by allowing an organic acid such as citric acid to coexist in a nitrogen-limited medium put in an open-system container. A method for fermentatively producing L-glutamic acid dependent on nitrogen fixation could be developed by culturing genetically modified strains, which highly express a citric acid synthase gene and a citric acid transporter gene, by means of the culture method. A method for fermentatively producing L-glutamic acid dependent on nitrogen fixation could be developed by using modified strains, which highly express a citric acid synthase gene or a 2-methylcitric acid synthase gene, in the process to reach the aforementioned step. The present invention pertains to a production method and a culture method for such microorganisms.

IPC Classes  ?

• C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
• C12P 13/14 - Glutamic acidGlutamine
• C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
• C12N 1/20 - BacteriaCulture media therefor
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 15/52 - Genes encoding for enzymes or proenzymes
• C12N 15/54 - Transferases (2)

Abstract

The present invention addresses the problem of providing a method and a kit for easily detecting a microorganism or a cell.　Provided are a method for detecting a microorganism or a cell, and a kit for the method. The method comprises a step for, firstly, extracting a microorganism or a cell by using an extraction agent containing a surfactant, thereafter, collecting a sample by a sampling unit including a surfactant adsorbent, and measuring the amount of luminescence by using a luminescence reagent.

IPC Classes  ?

• C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
• C12Q 1/48 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving transferase
• C12Q 1/66 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving luciferase
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase
• C12N 9/12 - Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)

Abstract

The present invention addresses the problem of providing a simple method and a simple kit both for detecting a microorganism or a cell in a solution.　Provided are: a method for detecting a microorganism or a cell in a solution, the method comprising a step for firstly trapping the microorganism or the cell using a filter, then extracting an adenine nucleotide component using an extracting agent, and then measuring the amount of emitted light using an emitting reagent; and a kit for the method.

IPC Classes  ?

• C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
• C12Q 1/48 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving transferase
• C12Q 1/66 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving luciferase
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase

Abstract

The present invention relates to a fermented seasoning containing 3-100 mg/L of 2-(methylthio)ethanol. The present invention also relates to a method for producing a fermented seasoning containing 3-100 mg/L of 2-(methylthio)ethanol, said method comprising adding 2-(methylthio)ethanol to a base fermented seasoning.

IPC Classes  ?

• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/50 - Soya sauce

Abstract

A transdermal current-carrying patch 1 comprises: an electrode body 10 having an anode electrode 11 and a cathode electrode 12; and current-carrying units 20A, 20B that are disposed in contact with the electrode body 10. The anode electrode 11 and the cathode electrode 12 in this transdermal current-carrying patch 1 are brought into contact with a treatment site of a subject via the current-carrying units 20A, 20B, so that an electrical circuit that introduces a low-level current to the treatment site is formed. The low-level current to be introduced to the living body by this electrical circuit is a direct current having a current density of greater than or equal to 0.5 μA/cm2and less than 500 μA/cm2.

IPC Classes  ?

• A61N 1/20 - Applying electric currents by contact electrodes continuous direct currents

Abstract

The present invention relates to: a powdered soy sauce that contains a soy sauce lees and has an average aspect ratio of 0.85-1; and a manufacturing method of a powdered soy sauce that includes a step for adding a soy sauce lees to a liquid soy sauce and then dry-powdering the liquid soy sauce.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Abstract

The purpose of the present invention is to enhance ergothioneine productivity in ergothioneine production through culturing of an ergothioneine-producing filamentous fungus.　In the present invention, a genetic mutation that enhances ergothioneine production in an ergothioneine-producing filamentous fungus is identified. The present invention provides: a nucleic acid that includes a conserved region at positions 433-440 in SEQ ID NO. 1 and that has, in a sequence corresponding to SEQ ID NO. 1, a deletion of a region included in a functional domain corresponding to a functional domain at W404-Q515 in SEQ ID NO. 1; and a filamentous fungus having said nucleic acid.

IPC Classes  ?

• C12N 15/31 - Genes encoding microbial proteins, e.g. enterotoxins
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression
• C12P 13/12 - MethionineCysteineCystine
• C12P 17/10 - Nitrogen as only ring hetero atom

Abstract

The purpose of the present invention is to establish a novel gene transfer system for easily achieving the expression of a heterologous protein and the production of a specific metabolite in a filamentous fungus. A filamentous fungus in which a megaendonuclease recognition sequence is intruded into a retrotransposon in a filamentous fungus is developed, and a gene transfer system in which a desired expression cassette can be introduced easily into a plurality of introduction sites is established by using the filamentous fungus. As a result, a filamentous fungus is provided, in which a nuclease recognition sequence is introduced into each of nucleotide sequences for two or more copies of a moving genetic factor occurring in the genome.

IPC Classes  ?

• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression

Abstract

The present invention relates to a koji mold fermentation product of a cereal-derived material which has an arabinan concentration of 5 mg/g or less. The present invention also relates to a method for producing a koji mold fermentation product of a cereal-derived material, said method comprising treating the cereal-derived material with an arabinase and a cellulase and fermenting the thus treated material using koji mold.

IPC Classes  ?

• C12P 1/02 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using fungi
• C12N 1/14 - Fungi Culture media therefor
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• C12N 9/42 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4-glucosidic bonds, e.g. cellulase

Abstract

The microfluidic device 1 for detecting microorganisms in a sample according to the present invention is equipped with a lysis unit 2 for lysing microorganisms in the sample and a separation unit 3, in communication with the lysis unit 2, for separating nucleic acids from the microbial lysate formed in the lysis unit 2. The lysis unit 2 is provided with a flow path that holds a lytic agent for lysing microorganisms. The separation unit 3 is provided with a means capable of separating nucleic acids contained in the lysate from other substances.

IPC Classes  ?

• C12M 1/00 - Apparatus for enzymology or microbiology
• C12M 1/34 - Measuring or testing with condition measuring or sensing means, e.g. colony counters
• C12M 1/42 - Apparatus for the treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic wave
• C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
• C12Q 1/68 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving nucleic acids

Abstract

Provided is a method for improving thermal stability of a composition comprising flavin-dependent lactate dehydrogenase (LDH). The composition comprising LDH is allowed to coexist with one or more of an anion selected from the group consisting of a monocarboxylic acid, a dicarboxylic acid, a tricarboxylic acid, a tetracarboxylic acid, a polycarboxylic acid, phosphoric acid, sulfuric acid or a salt thereof; a monosaccharide; a disaccharide; a nonionic polymer; and an ionic polymer. It is possible to reduce deactivation of LDH during preparation and storage of a lactate measuring reagent, a lactate assay kit, a lactate sensor and fuel cell, reduce the amount of LDH to be used; as well as improve thermal stability, storage stability and measurement accuracy of the measuring reagent, assay kit and sensor.

IPC Classes  ?

• C12N 9/96 - Stabilising an enzyme by forming an adduct or a compositionForming enzyme conjugates
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
• C12Q 1/32 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving dehydrogenase
• C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions

Abstract

The present invention relates to a seasoning from malted rice used as a raw material containing 0.3 ppm or more of maltol and/or 0.25 ppm or more of methional, and 10% (w/v) or more of glucose.

IPC Classes  ?

• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Abstract

This presentation system S comprises: a user information recognition unit 10 for recognizing user information; a current feeling recognition unit 12 for recognizing a current feeling of a user; a recommended food recognition unit 13 for using a prediction model, which receives an input of the user information and the current feeling and outputs a recommended food, to recognize a recommended food; and a food information presentation unit 15 for acquiring, and presenting to the user, food information related to the recommended food. The current feeling recognition unit 12 infers, as a current feeling, coordinates selected by the user in a feeling model in which the coordinates are defined on the basis of a plurality of basic feelings.

IPC Classes  ?

• G06F 16/9035 - Filtering based on additional data, e.g. user or group profiles

Abstract

Provided are: a method for manufacturing a textured soybean processed product, the method making it possible to obtain a textured soybean processed product that has okara as the main raw material, is unlikely to fall apart, and has appropriate resilience, even if a special device is not used; and said textured soybean processed product.　A raw material composition, which contains at least 70 mass% of dried okara powder having a protein content of 25 to 36 mass%, a dietary fiber content of 33 to 47 mass%, and a median diameter of 20 to 100 μm, is texturized using a biaxial extruder and further dried as necessary to obtain a texturized soybean processed product having a dried bulk specific density of 0.5 to 0.9 g/cm 3 as measured by bead replacement.

IPC Classes  ?

• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23J 3/16 - Vegetable proteins from soybean

Abstract

A food/beverage article, comprising: one or more compounds represented by formula (I): A food/beverage article, comprising: one or more compounds represented by formula (I): wherein, R1 and R3 each independently represent a hydrogen atom or a C2-6 alkenyl group, R2 and R4 each independently represent a hydrogen atom or a C1-4 alkyl group, R5 and R7 each independently represent a hydrogen atom or a hydroxyl group, R6 represents a hydrogen atom or a C2-6 alkenyl group, X represents a direct bond, —CH2—, —CH═, or —C(═O)—, and Y represents —CH2—, —CH═, or —C(═O)—, wherein the total of the concentrations of the compounds is 1 ppm or more.

IPC Classes  ?

• A23L 3/3544 - Organic compounds containing hetero rings
• A23L 27/50 - Soya sauce
• A23L 23/00 - SoupsSauces Preparation or treatment thereof

Goods & Services

Savory sauces used as condiments; Seasonings; Soy sauce

Abstract

This invention produces glutamate oxidase that does not need to be treated with a protease.　Provided is a glutamate oxidase mutant obtained by deleting a designated amino acid sequence.

IPC Classes  ?

• C12N 15/53 - Oxidoreductases (1)
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression
• C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione

Abstract

An object of the present invention is to provide a device for evaluating a state of interstitial fluid, blood, urine, tears, sweat, saliva of human and non-human organisms, foods and drinks, brewed product, etc., a system, a program, and an evaluation method using these. An object of the present invention is to provide a device for evaluating a state of interstitial fluid, blood, urine, tears, sweat, saliva of human and non-human organisms, foods and drinks, brewed product, etc., a system, a program, and an evaluation method using these. The present invention is to provide a device for evaluating a state of a sample which comprises an action part for allowing lactate dehydrogenase to act on a sample, and a sensor for sensing the state of the sample on which lactate dehydrogenase is allowed to act, a system, a program, a method for evaluating the state of the sample using these, and an enzyme to be used therefor.

IPC Classes  ?

• G01N 33/50 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing
• C12Q 1/32 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving dehydrogenase

Abstract

A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.5 wt % or less, a wood piece characterized by having been subjected to compression processing, and having a volume less than 20 cm3, a kit for manufacturing a seasoning including the raw liquid, the wood piece, a yeast-containing liquid, and a container for yeast fermentation, and a method for manufacturing a seasoning utilizing the kit. The second object is achieved by a soy sauce or a soy sauce-like seasoning containing ethyl octanoate and/or ethyl decanoate, or the like.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Abstract

A quantitation method of ethanolamine phosphate capable of measuring trace amounts of ethanolamine phosphate, or oxidoreductase used for the quantitation method thereof, a quantitation composition, a quantitation kit, a sensor chip, or a sensor is provided. According to an embodiment of the present invention, a quantitation method of ethanolamine phosphate including allowing phosphatase to act on a sample to convert ethanolamine phosphate contained in the sample into ethanolamine, and allowing oxidoreductase to act on the ethanolamine is provided.

IPC Classes  ?

• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• C12Q 1/42 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving phosphatase
• C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions

Goods & Services

Seasonings; umami seasonings; umami toppings being seasonings with crushed almonds

Goods & Services

Seasonings other than spices, namely, mustard, salad sauces; soy sauce; dipping sauce for soba noodles, namely, soba-tsuyu; sauces for barbecued meat; preparations made from cereal, namely, oatmeal, corn flakes, bread crumbs, pasta, udon noodles, soba noodles, Chinese noodles, Chinese rice noodles (bifun, uncooked), bean-starch noodles, spaghetti, muesli, cooked rice, enriched rice, pounded rice cakes (mochi), and pasta-wrappings for gyoza; sandwiches; hamburger sandwiches; pizzas; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables

Goods & Services

Seasonings other than spices, namely, mustard, salad sauces; soy sauce; dipping sauce for soba noodles, namely, soba-tsuyu; sauces for barbecued meat; preparations made from cereal, namely, oatmeal, corn flakes, bread crumbs, pasta, udon noodles, soba noodles, Chinese noodles, Chinese rice noodles (bifun, uncooked), bean-starch noodles, spaghetti, muesli, cooked rice, enriched rice, pounded rice cakes (mochi), and pasta-wrappings for gyoza; sandwiches; hamburger sandwiches; pizzas; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables

Abstract

The purpose of the present invention is to provide a method for producing selenoneine that allows production of selenoneine at higher yields, even if an inorganic selenium compound is used as a selenium compound. This purpose can be achieved by a method for producing selenoneine, comprising the step of applying histidine and a selenium compound to a transformant to obtain selenoneine, wherein the transformant has at least one gene selected from the group consisting of a SatA gene, a CysB gene and a MetR gene, and an EgtA gene inserted therein and can overexpress the inserted genes.

IPC Classes  ?

• C12P 17/10 - Nitrogen as only ring hetero atom
• C12N 15/52 - Genes encoding for enzymes or proenzymes
• C12N 15/70 - Vectors or expression systems specially adapted for E. coli
• C12N 15/80 - Vectors or expression systems specially adapted for eukaryotic hosts for fungi
• C12N 9/10 - Transferases (2.)
• C12P 13/04 - Alpha- or beta-amino acids
• C12P 9/00 - Preparation of organic compounds containing a metal or atom other than H, N, C, O, S, or halogen

Abstract

An object of the invention is to provide a soy sauce which can be manufactured by a brewing process and which does not easily deteriorate by heating and has an excellent aroma-maintaining property and an excellent shelf life while having a flavor inherent in a soy sauce. The object is achieved by a pasteurized soy sauce containing 30 ppb or more of phenethyl acetate, a pasteurized soy sauce which contains 30 ppb or more of phenethyl acetate and in which the decrease rate of the phenethyl acetate after aging at 25° C. for one week is 5% or less, brewed pasteurized soy sauces thereof and the like.

IPC Classes  ?

• A23L 27/50 - Soya sauce
• A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials

Abstract

An objective of the present invention is to provide a composition containing various kinds of citrus juice including yuzu juice and having improved citrus flavor such that the composition can be easily and variedly prepared. The above objective can be achieved by a container-packed composition comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; a processed food or beverage comprising, as raw materials, the composition and an ingredient, or a method of producing the processed food or beverage; a container-packed processed food or beverage comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; and so on.

IPC Classes  ?

• A23L 2/06 - Extraction of juices from citrus fruits
• A23L 27/12 - Natural spices, flavouring agents or condimentsExtracts thereof from fruit, e.g. essential oils
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

A method of producing cheese-like fermented food from a soybean raw material, which has a flavor and texture similar to cheese, is provided as follows: A coagulation step S1 of coagulating a soybean raw material using at least one member selected from lactic acid bacteria, acids, and coagulants, a curd formation step S2 of separating whey from the coagulated product obtained in the coagulation step S1, thereby forming a curd, and a fermentation and aging step S3 of fermenting and aging the curd by a Koji mold are performed to produce a cheese-like fermented food containing, as an aroma component, 0.70 mg/g or more of isovaleric acid or 0.65 mg/g or more of isovaleric acid.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• C12N 1/14 - Fungi Culture media therefor

Abstract

Provided are a fermented soy beverage concentrate and a novel method for producing the fermented soy beverage concentrate. Provided is a method for producing a fermented soy beverage concentrate, the method including: a fermentation step of fermenting a soy beverage by adding a microorganism to the soy beverage; a volume increase step of mixing a fermented soy beverage obtained in the fermentation step and a soy beverage together to achieve an increased volume, thereby giving a mixture having a pH of lower than 6.0; and a concentration step of concentrating a solid content from the mixture obtained in the volume increase step.

IPC Classes  ?

• A23L 11/65 - Soy drinks

Abstract

An object of the invention is to provide a soy sauce with high palatability having a favorable taste while containing a large amount of lactic acid. The object is achieved by a soy sauce which has a lactic acid content of 2.5 w/v% or more and in which the lactic acid is not externally added, a method for manufacturing a soy sauce including a step of obtaining a soy sauce moromi soup by subjecting a soy sauce moromi to a solid-liquid separation treatment and a step of obtaining a soy sauce having a lactic acid content of 2.5 w/v% or more by subjecting the soy sauce moromi soup to lactic acid fermentation with a soy sauce lactic acid bacterium while adjusting to pH 5.0 to 7.0 using an alkaline agent and the like.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Abstract

In one embodiment, an object of the present invention is to provide a liquid cycling luminescence reagent excellent in stability. In one embodiment, the present invention provides a liquid composition for measuring ATP and AMP and/or ADP in a sample after storage of the liquid composition, wherein (i) the liquid composition comprises luciferase, luciferin, an enzyme that catalyzes a reaction that produces ATP from AMP, a substrate of the enzyme that catalyzes a reaction that produces ATP from AMP, and a cofactor, or when at least one of these components is not contained in the liquid composition, the component that is not contained in the liquid composition is added to the liquid composition before or during measurement, and (ii) the relative luminescence level of the liquid composition during storage is 5500 RLU or less, and the relative level of luminescence is a value determined by subtracting a control value from a measurement value.

IPC Classes  ?

• C12Q 1/66 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving luciferase
• C12Q 1/48 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving transferase

Abstract

The purpose of the present invention is to provide soy sauce which has high palatability and a pleasant taste while containing a large amount of lactic acid. The purpose is achieved by: soy sauce having a lactic acid content of at least 2.5 w/v%, wherein the lactic acid is not externally added; and a method for producing soy sauce, the method comprising a step for obtaining soy sauce moromi juice by subjecting soy sauce moromi to a solid-liquid separation treatment, and a step for obtaining soy sauce having a lactic acid content of at least 2.5 w/v% by subjecting the soy sauce moromi juice to lactic acid fermentation due to soy sauce lactic bacteria while adjusting the pH to 5.0-7.0 using an alkaline agent.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Goods & Services

Pre-cooked miso soup; sesame oil for food; cooked sesame seeds, not being seasonings or flavorings; soya milk; soya milk for culinary purposes; soya-based beverages used as milk substitutes; bean curd; Tofu; edible oils and fats; lactic acid drinks; lactic acid bacteria drinks; fermented milk; canned meat; ham; canned fish or shellfish; canned and jarred fruit; jams; vegetable juices for cooking; canned and jarred vegetables; pickles; frozen fruits; frozen vegetables; soup preparations; soup mixes; soup concentrates; instant soup; canned soups; pre-cooked soup; preparations for making soup; soya [prepared]. Bread crumbs; seasonings; condiments; vinegar for sushi; sesame sauce; sweetened cooking seasonings; salts, spices, flavourings and condiments; sauces; savory sauces, chutneys and pastes; savory sauces used as condiments; mustard; salad sauces; oyster sauce [condiment]; soy sauce [soya sauce]; seasoning soy sauce [Soba-tsuyu]; sauces for barbecued meat; barbecue sauce; confectionery; cereals, processed; oatmeal; Udon noodles; pasta; Chinese noodles; cooked rice; pasta-wrappings for Gyoza; sandwiches; sandwiches containing hamburgers; fresh pizzas; boxed lunches consisting of rice, with added meat, fish or vegetables; miso (condiment).

Abstract

The present invention relates to a novel flavin-dependent lactate dehydrogenase, and a method for improving the stability of lactate dehydrogenase.

IPC Classes  ?

• C12N 15/53 - Oxidoreductases (1)
• C12N 1/15 - Fungi Culture media therefor modified by introduction of foreign genetic material
• C12N 1/19 - YeastsCulture media therefor modified by introduction of foreign genetic material
• C12N 1/21 - BacteriaCulture media therefor modified by introduction of foreign genetic material
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)
• C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
• C12Q 1/32 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving dehydrogenase

Abstract

The present invention addresses the problem of providing: a solanaceous plant and a solanaceous plant cell that have resistance to tomato spotted wilt virus (TSWV) and that have the property of inhibiting TSWV infection, the property of suppressing the propagation proliferation of TSWV after infection, and/or the property of suppressing the onset of the symptoms of TSWV infection; and a method for producing the solanaceous plant. The present invention provides a solanaceous plant that has resistance to TSWV, in which at least one gene selected from the group consisting of receptor-like kinase RLK genes and homologous genes thereof has a mutation, and in which as a result of the mutation, either the expression of the gene having the mutation is suppressed or a protein encoded by the gene having the mutation is non-functional with respect to TSWV.

IPC Classes  ?

• C12N 15/82 - Vectors or expression systems specially adapted for eukaryotic hosts for plant cells

Abstract

Provided are: a new quantification method for measuring 25-hydroxyvitamin D; a hydroxylase; a composition for quantification; a kit for quantification; an electrode; a sensor chip; and a sensor. According to the present invention, it is possible to provide a quantification method for 25-hydroxyvitamin D, the method comprising adding a mediator and a hydroxylase to a sample. The method may comprise quantifying an oxidized-form mediator generated by the action of the hydroxylase, or quantifying a reduced-form mediator or oxygen being consumed.

IPC Classes  ?

• C12M 1/34 - Measuring or testing with condition measuring or sensing means, e.g. colony counters
• C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions
• C12Q 1/34 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase
• C12N 9/14 - Hydrolases (3.)
• G01N 27/327 - Biochemical electrodes
• G01N 27/416 - Systems

Abstract

Provided is a method for measuring pentosidine in a specimen, the measurement method comprising the steps of: degrading the specimen with an amino acid degrading enzyme; contacting the specimen after the degradation step with a protein having activity that oxidatively degrades pentosidine; and detecting change resulting from the contact, wherein the amino acid degrading enzyme and the protein having activity that oxidatively degrades pentosidine are different from each other.

IPC Classes  ?

• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)

Goods & Services

Sauces; condiments; spices; seasonings; soy sauce; cooking sauces, salts, flavourings, savory sauces, chutneys and pastes; miso; seasoning soy sauce [soba-tsuyu]; teriyaki sauce.

Abstract

The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

IPC Classes  ?

• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23B 4/005 - Preserving by heating
• A23B 4/12 - Preserving with acidsAcid fermentation
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
• A23L 3/3526 - Organic compounds containing nitrogen
• A23L 27/50 - Soya sauce

Abstract

The present invention relates to powdered soy sauce that contains a pea powder and/or a soybean powder. The present invention also relates to a method for producing powdered soy sauce, said method comprising a step for adding a pea powder and/or a soybean powder to liquid soy sauce and then subjecting the liquid soy sauce to a drying and powdering process.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Abstract

A quantitation method of vitamin D derivative is provided including adding an oxidoreductase to a sample. The quantitation method of vitamin D derivative may further include reducing a mediator by adding the oxidoreductase, and reacting the reduced mediator with a reagent to determine a concentration of the vitamin D derivative.

IPC Classes  ?

• G01N 33/82 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing involving vitamins
• G01N 33/52 - Use of compounds or compositions for colorimetric, spectrophotometric or fluorometric investigation, e.g. use of reagent paper
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase

Goods & Services

Laboratory apparatus and instruments; optical machines and apparatus; measuring or testing machines and instruments; telecommunication machines and apparatus; electric or magnetic meters and testers; computer game programs downloadable via the Internet; electronic publications; downloadable software containing virtual goods, namely virtual food and beverages; self-measuring or self-testing machines and instruments; downloadable electronic reports. Advertising and publicity services; marketing research or analysis; providing information concerning commercial sales; providing information concerning commercial sales via the Internet; import-export agencies; compilation of information into computer databases; providing commercial information and advice for consumers in the choice of products and services; retail services or wholesale services for foods and beverages; data processing services; compilation of statistics [for business or commercial purposes]; consumer research; consumer behavior and response analysis; consumer profiling for commercial or marketing purposes; neuromarketing research or analysis; publication of publicity materials and texts; market reports and studies; market and consumer analysis reports; marketing services using nutrition psychology services; collection of information relating to market studies; provision of marketing reports. Testing, inspection or research of pharmaceuticals, cosmetics or foodstuffs; testing, inspection or research on agriculture, livestock breeding or fisheries; testing or research on machines, apparatus and instruments; rental of computers; measurement evaluation services; providing online non-downloadable computer software in the nature of virtual goods namely, food and beverages, all for use online and in online virtual worlds.

Abstract

This method for producing a sweetener includes: a saccharification step for injecting water vapor at a temperature of 90-150°C into a mixture of water, rice flour, and an enzyme agent to thereby induce a reaction and obtain a saccharified liquid; a decomposition step for adding malted rice to the saccharified liquid and inducing a reaction at a temperature of 50-80°C to obtain a fermenting mash; a heating treatment step for heating the fermenting mash at a temperature of 100°C or higher; and a solid-liquid separation step for carrying out solid-liquid separation of the fermenting mash that was subjected to the heating treatment.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents

Abstract

The present invention addresses the problem of providing: a solanaceous plant resistant to a Begomovirus genus virus causing yellow leaf curl symptoms in tomatoes, the solanaceous plant having the property of inhibiting infection by the Begomovirus genus virus causing yellow leaf curl symptoms in tomatoes and the property of suppressing the proliferation of the virus after infection and/or the manifestation of the symptoms of infection with the virus; a solanaceous plant cell; and a method for producing a solanaceous plant. The problem is solved by providing a solanaceous plant having resistance to the aforementioned virus, wherein: at least one gene, which is selected from the group consisting of the DCL3 gene being a silencing-related dicer gene, the 4CL06 gene being a 4-coumaric acid CoA ligase gene, the RLK2 gene being a receptor-like ligase gene, and homologous genes thereof, has a mutation; and, as a result of the mutation, the expression of the gene having the mutation is suppressed or a protein encoded by the gene having the mutation is non-functional to the virus.

IPC Classes  ?

• A01H 6/82 - Solanaceae, e.g. pepper, tobacco, potato, tomato or eggplant
• A01H 1/00 - Processes for modifying genotypes
• A01H 5/00 - Angiosperms, i.e. flowering plants, characterised by their plant partsAngiosperms characterised otherwise than by their botanic taxonomy
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• C12N 5/04 - Plant cells or tissues
• C12N 5/10 - Cells modified by introduction of foreign genetic material, e.g. virus-transformed cells
• C12N 15/09 - Recombinant DNA-technology
• C12N 15/29 - Genes encoding plant proteins, e.g. thaumatin
• C12N 15/52 - Genes encoding for enzymes or proenzymes

Abstract

The purpose of the present invention is to provide a composition for treating or preventing an infection (COVID19) caused by SARS-CoV-2. A method for screening for a drug having an inhibitory activity against a protease of SARS-CoV2 is established, and it is found that selenoneine has an inhibitory activity against the protease of SARS-CoV2. On the basis of this finding, a composition for treating or preventing COVID19 which contains selenoneine is provided.

IPC Classes  ?

• A61K 31/4172 - Imidazole-alkanecarboxylic acids, e.g. histidine
• A61K 33/04 - Sulfur, selenium or telluriumCompounds thereof
• A61P 31/14 - Antivirals for RNA viruses
• A61P 43/00 - Drugs for specific purposes, not provided for in groups
• C12N 9/99 - Enzyme inactivation by chemical treatment
• C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• C12N 9/50 - Proteinases

Abstract

The purpose of the present invention is to provide: a seasoning that has a flavor inherent to soy sauce, and can provide, even after being heated, sensation of fruity aroma which almost could not be sensed in conventional soy sauce; a method for inhibiting heating degradation odor that is emitted from food materials and that is sensed when a packaged composition including the food materials is heated in a closed space; and the like. The purpose is achieved by: a soy sauce or soy sauce-like seasoning in which the contained amount of at least one type of γ-lactone is 100-60,000 ppb; a method that is for inhibiting heating degradation odor, and that comprises a step for heating a packaged composition including food materials and at least one type of γ-lactone, and thereby inhibiting heating degradation odor emitted from the food materials; and the like.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/50 - Soya sauce
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying

Abstract

A new quantification method for measuring citrulline, which has an association with various diseases and is a biomarker particularly useful for early diagnosis of rheumatoid arthritis, an enzyme for quantification, a composition for quantification, and a kit for quantification are provided. A quantification method of citrulline is provided by adding a citrulline oxidoreductase to a sample. The oxidoreductase is an oxidase, and a concentration of the citrulline may be determined by quantifying hydrogen peroxide produced by addition of the oxidase. A concentration of the citrulline may be determined by reacting a reagent with hydrogen peroxide produced by addition of the oxidase.

IPC Classes  ?

• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• C12N 9/06 - Oxidoreductases (1.), e.g. luciferase acting on nitrogen containing compounds as donors (1.4, 1.5, 1.7)
• C07K 1/14 - ExtractionSeparationPurification

Abstract

An object to modify the substrate specificity of glucose dehydrogenase is provided. Also provided are a method of modifying the substrate specificity of glucose dehydrogenase by using a glucose dehydrogenase substrate specificity modifier, the modifier being a glucose analog and a low molecular weight compound, as well as a glucose dehydrogenase substrate specificity modifier.

IPC Classes  ?

• C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions
• C12Q 1/32 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving dehydrogenase
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)

Abstract

Provided is a method for improving the thermal stability of a composition containing flavin-dependent lactate dehydrogenase (LDH).　One or more types of: an anion selected from the group consisting of monocarboxylic acid, dicarboxylic acid, tricarboxylic acid, tetracarboxylic acid, polycarboxylic acid, phosphoric acid, sulfuric acid, or salts thereof; a monosaccharide; a disaccharide; a nonionic polymer; and an ionic polymer are made to coexist in an LDL-containing composition.　According to the present invention, the deactivation of LDH can be reduced and the used amount of LDH can be reduced during the production and storage of a lactic acid measuring reagent, a lactic acid assay kit, a lactic acid sensor, or a fuel cell; and the thermal stability or storage stability of the measuring reagent, assay kit, or sensor can be improved, and the measurement accuracy for the same can be improved.

IPC Classes  ?

• C12Q 1/00 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions
• C12Q 1/32 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving dehydrogenase
• C12N 9/04 - Oxidoreductases (1.), e.g. luciferase acting on CHOH groups as donors, e.g. glucose oxidase, lactate dehydrogenase (1.1)

Abstract

In one embodiment, an object of the present invention is to provide a firefly luciferase having improved thermostability. In one embodiment, the present invention relates to a luciferase mutant having improved thermostability that is a mutant of firefly luciferase comprising an amino acid sequence in which the amino acid residue at the position corresponding to position 393 of SEQ ID NO 1 is substituted, a polynucleotide encoding the luciferase mutant, and a production method of the luciferase mutant.

IPC Classes  ?

• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase
• C12Q 1/66 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving luciferase

Goods & Services

Chemicals for use in industry and science; Chemicals for use in biotechnological product development; Chemicals used in the manufacture of confectionary; Chemical preparations for scientific purposes; Chemical reagents other than for medical or veterinary purposes; Chemical substances for preserving foodstuffs; Chemical additives being polyphenols, oligosaccharides, isoflavone, proanthocyanidin, and proanthocyanidin-containing antioxidants for use in the manufacture of food Carbonic hydrates; Carboxylic acid, namely, carboxylic acid esters for commercial purposes; Polysaccharides for use in the manufacture of foodstuffs; Ellagic acid for use in the manufacture of foodstuffs and for use in cosmetic items; Chemicals being glucosamine, glucosamine hydrochlorides, and glucosamine sulphates for use in the manufacture of nutritional supplements and food; Enzymes for industrial purposes; Chemical reagent kits comprising chemical reagents for measuring Adenosine triphosphate chemicals; Chemical reagent kits comprising chemical reagents for measuring Adenosine diphosphate chemicals; Chemical reagent kits comprising chemical reagents for measuring Adenosine monophosphate chemicals; Enzymes for food industry; Enzymes for industrial use; Reagents for chemical analyses; Chemical reagent kits comprising chemical reagents for testing material surfaces; Chemical reagent kits comprising chemical reagents for testing cookware used in restaurants; Chemical reagent kits comprising chemical reagents for testing production line of food processing factories; Chemical reagent kits comprising chemical reagents for testing production line of food and beverage processing machines and apparatus; Chemical reagent kits comprising chemical reagents for testing water cleanliness; Chemical reagent kits comprising chemical reagents for conducting microbiological assays; Chemical reagent kits comprising chemical reagents for conducting chemical assays; Chemicals for use in the manufacture of pharmaceuticals and cosmetics; Sodium hyaluronate for use in the manufacture of pharmaceuticals and cosmetics; Hyaluronic acid for use in the manufacture of pharmaceuticals and cosmetics; Protein being foodstuffs for human consumption, namely, protein blocks for use in the manufacture of food; Enzyme preparations for detection of microorganisms for clinical use; Chemical preparations for clinical use; Reagents for inspecting cleanliness for clinical use; Reagent kits composed of luciferin for sanitation inspection for clinical use; Luciferase, namely, reaction buffer for clinical diagnostic purposes; Reagent kits composed of luciferin for clinical purposes; Reagent kits composed of luciferin for clinical use for the detection of microorganisms; Reagent kits composed of luciferase for sanitation inspection for testing sterility of equipment for clinical use; Reagent kits composed of luciferase for clinical use, namely, detection of microorganisms; Diagnostic enzyme preparations for clinical laboratory use; Diagnostic chemical reagents for clinical laboratory use; Luciferase, namely, reaction buffer for the detection of microorganisms on medical apparatus for testing the sterility of such apparatus Pharmaceutical preparations for the treatment of hormonal disorders and the prevention of osteoporosis; Pharmaceutical preparations for treating allergic rhinitis and asthma; Pharmaceutical preparations for treating skin disorders; Pharmaceutical preparations for skin care; Enzyme preparations for medical use; Chemical preparations for medical use; Chemical reagents for medical use; Chemical reagents for medical use, namely, for detection of microorganisms; Reagents for inspecting cleanliness for medical use; Reagent kits composed of luciferin for sanitation inspection for medical use; Reagent kits composed of luciferin for medical use; Reagent kits composed of luciferase for medical use, namely, for the detection of microorganisms in bodily fluid and tissues for diagnostic medical purposes; Luciferase, namely, reaction buffer for medical purposes; Dietetic food, namely, dietary supplement bars and cereal-based snacks adapted for medical purposes; Vitamin preparations; Sodium hyaluronate for medical use; Hyaluronic acid for medical use; Reagent kits composed of luciferase for sanitation inspection for medical use; Reagent kits composed of luciferase for medical use, namely, detection of microorganisms; Dietetic beverages adapted for medical purposes; Dietetic foods adapted for medical purposes; Nutritional supplement additives being dietary supplements with a cosmetic effect for beauty; Nutritional additives being dietary nutritional supplements themselves for mixing with foods and beverages; Dietary supplements; Nutritional supplements Measuring and testing machines and instruments, namely, luminometers for testing food; Electronic detectors for observing and measuring the infrared spectrum, namely, infrared detectors; Filling level detectors; Portable detection and identification instruments using light sources and light detectors for detecting and identifying chemical and biological substances not for medical purposes; Scientific apparatus for use with membrane filtration, namely, water filter controllers and recorded computer software for detecting and measuring water quality; Scientific apparatus, namely, spectrophotometer for measuring relative DNA, RNA and protein; Measuring and testing machines and instruments for clinical diagnostic use, namely, luminometers for testing food; Measuring and testing machines and instruments for inspecting cleanliness, namely, luminometers for testing food; Adenosine triphosphate measuring machines and instruments, namely, luminometers for testing food; Microorganisms detectors, namely, microscopes; Surveying instruments; Measuring and testing instruments for clinical diagnosis use, namely, luminometers for testing food; Cleanliness inspection equipment, namely, luminometers for testing food; Measuring and testing machines and instruments, namely, hygiene monitoring swab device for inspecting cleanliness composed of cotton swabs, spectrophotometer, luciferin and luciferase not for medical use; Food analysis apparatus, namely, luminometers for testing food; Adenosine diphosphate measuring machines and instruments, namely, luminometers for testing food; Adenosine monophosphate measuring machines and instruments, namely, luminometers for testing food; All-in-one cleanliness measuring and testing instruments for measuring cleanliness of cookware used in restaurants; All-in-one cleanliness measuring and testing instruments for use on production line of food processing plants Edible oils and fats; Lactic acid drinks; Lactic acid bacteria; Fermented milk; Canned cooked meat; Ham; Canned fish and shellfish; Jams; Vegetable juice for cooking; Pickles; Frozen fruits; Frozen vegetables; Soup preparations; Tomato sauce; Tofu; Milk substitutes, namely, soya milk; Soybean milk; Soy pulp in the nature of tofu dregs (okara) being processed vegetables; Instant soup; Instant miso soup Tea; Bread; Fermented soybean paste (miso); Soy sauce; Worcester sauces; Sauce for meat gravies; Ketchup; Vinegar; Dipping soup for soba noodle, namely, soba-tsuyu; Salad dressings; Mayonnaise; Tomato sauce; Oyster sauce; Sauce for barbecued meats; Cooking salt; Seasonings; Spices; Preparations made from cereals, namely, puffed rice; Uncooked udon noodles; Spaghetti; Pre-cooked rice; Sandwiches; Sushi; Pizzas; Fermenting malted rice (koji); Yeast; Rice; Flour for food; Coffee; Cocoa; Confectionery, namely, candies, chocolate, and cookies; Bread crumbs; Wine-based seasoning sauce; Rice flavored grain vinegar Beer; Isotonic beverages; Mineral waters; Fruit juices; Tomato juice beverages; Vegetable juices; Whey beverages; Protein-enriched sports beverages being isotonic beverages Sake; mirin (Japanese shochu-based mixed liquor); shochu (Japanese white liquor); whisky; brandy; liqueurs; spirits; wine; hard cider; alcoholic beverages containing fruit; laojiou (Chinese brewed liquor); flavored tonic liquors; sake for cooking Retail store services and wholesale store services featuring food and beverage; retail store services and wholesale store services featuring tea, bread, confectionery, sandwiches, miso (fermented soybean paste), condiments, seasonings, barbecue sauce, chili sauce, dressings for salad, ketchup, mayonnaise, meat gravies, oyster sauce, pesto sauce, soya sauce, steak sauce, tartar sauce, teriyaki sauce, tomato sauce, vinegar, sauces, honey, sugar, cooking salt, mustard, breadcrumbs, cereal preparations, noodles, pasta, spaghetti, yeast, pasta sauce, rice, flour, tapioca and wheat flour, liquor, meat, sea food, vegetables and fruits, confectionery, bread and buns, bread crumbs, rice and cereals, milk, milk substitutes, soybean milk, carbonated drinks and nonalcoholic fruit juice beverages, tea, coffee, cocoa and processed food

Goods & Services

Chemicals for use in industry and science; Chemicals for use in biotechnological product development; Chemicals used in the manufacture of confectionary; Chemical preparations for scientific purposes; Chemical reagents other than for medical or veterinary purposes; Chemical substances for preserving foodstuffs; Chemical additives being polyphenols, oligosaccharides, isoflavone, proanthocyanidin, and proanthocyanidin-containing antioxidants for use in the manufacture of food Carbonic hydrates; Carboxylic acid, namely, carboxylic acid esters for commercial purposes; Polysaccharides for use in the manufacture of foodstuffs; Ellagic acid for use in the manufacture of foodstuffs and for use in cosmetic items; Chemicals being glucosamine, glucosamine hydrochlorides, and glucosamine sulphates for use in the manufacture of nutritional supplements and food; Enzymes for industrial purposes; Chemical reagent kits comprising chemical reagents for measuring Adenosine triphosphate chemicals; Chemical reagent kits comprising chemical reagents for measuring Adenosine diphosphate chemicals; Chemical reagent kits comprising chemical reagents for measuring Adenosine monophosphate chemicals; Enzymes for food industry; Enzymes for industrial use; Reagents for chemical analyses; Chemical reagent kits comprising chemical reagents for testing material surfaces; Chemical reagent kits comprising chemical reagents for testing cookware used in restaurants; Chemical reagent kits comprising chemical reagents for testing production line of food processing factories; Chemical reagent kits comprising chemical reagents for testing production line of food and beverage processing machines and apparatus; Chemical reagent kits comprising chemical reagents for testing water cleanliness; Chemical reagent kits comprising chemical reagents for conducting microbiological assays; Chemical reagent kits comprising chemical reagents for conducting chemical assays; Chemicals for use in the manufacture of pharmaceuticals and cosmetics; Sodium hyaluronate for use in the manufacture of pharmaceuticals and cosmetics; Hyaluronic acid for use in the manufacture of pharmaceuticals and cosmetics; Protein being foodstuffs for human consumption, namely, protein blocks for use in the manufacture of food Pharmaceutical preparations for the treatment of hormonal disorders and the prevention of osteoporosis; Pharmaceutical preparations for treating allergic rhinitis and asthma; Pharmaceutical preparations for treating skin disorders; Pharmaceutical preparations for skin care; Enzyme preparations for medical use, namely, for clinical diagnostic purposes; Enzyme preparations for detection of microorganisms for medical and clinical use; Chemical preparations for medical use, namely, for clinical diagnostic use; Chemical reagents for medical and clinical use, for, namely, clinical diagnostic use; Chemical reagents for medical use, namely, for detection of microorganisms; Reagents for inspecting cleanliness for medical and clinical use; Reagent kits composed of luciferin for sanitation inspection for medical and clinical use; Luciferase, namely, reaction buffer for clinical diagnostic purposes; Reagent kits composed of luciferin for medical use for clinical diagnostic purposes; Luciferase, namely, reaction buffer for detection of microorganisms; Reagent kits composed of luciferin for medical and clinical use for detection of microorganisms; Luciferase, namely, reaction buffer for medical purposes; Dietetic food, namely, dietary supplement bars and cereal-based snacks adapted for medical purposes; Vitamin preparations; Sodium hyaluronate for medical use; Hyaluronic acid for medical use; Reagent kits composed of luciferin for clinical diagnostic purposes; Reagent kits composed of luciferase for clinical diagnostic purposes; Reagent kits composed of luciferase for sanitation inspection for medical and clinical use; Reagent kits composed of luciferase for medical and clinical use, namely, detection of microorganisms; Dietetic beverages adapted for medical purposes; Dietetic foods adapted for medical purposes; Nutritional supplement additives being supplements themselves for use in cosmetics, foods and beverages; Dietary supplements; Nutritional supplements Measuring and testing machines and instruments, namely, luminometers for testing food; Electronic detectors for observing and measuring the infrared spectrum, namely, infrared detectors; Filling level detectors; Portable detection and identification instruments using light sources and light detectors for detecting and identifying chemical and biological substances not for medical purposes; Scientific apparatus for use with membrane filtration, namely, water filter controllers and recorded computer software for detecting and measuring water quality; Scientific apparatus, namely, spectrophotometer for measuring relative DNA, RNA and protein; Measuring and testing machines and instruments for clinical diagnostic use, namely, luminometers for testing food; Measuring and testing machines and instruments for inspecting cleanliness, namely, luminometers for testing food; Adenosine triphosphate measuring machines and instruments, namely, luminometers for testing food; Microorganisms detectors, namely, microscopes; Surveying instruments; Measuring and testing instruments for clinical diagnosis use, namely, luminometers for testing food; Cleanliness inspection equipment, namely, luminometers for testing food; Measuring and testing machines and instruments, namely, hygiene monitoring swab device for inspecting cleanliness composed of cotton swabs, spectrophotometer, luciferin and luciferase not for medical use; Food analysis apparatus, namely, luminometers for testing food; Adenosine diphosphate measuring machines and instruments, namely, luminometers for testing food; Adenosine monophosphate measuring machines and instruments, namely, luminometers for testing food; All-in-one cleanliness measuring and testing instruments for measuring cleanliness of cookware used in restaurants; All-in-one cleanliness measuring and testing instruments for use on production line of food processing plants Edible oils and fats; Lactic acid drinks; Lactic acid bacteria; Fermented milk; Canned cooked meat; Ham; Canned fish and shellfish; Jams; Vegetable juice for cooking; Pickles; Frozen fruits; Frozen vegetables; Soup preparations; Tomato sauce; Tofu; Milk substitutes, namely, soya milk; Soybean milk; Soy pulp in the nature of tofu dregs (okara) being processed vegetables; Instant soup; Instant miso soup Tea; Bread; Fermented soybean paste (miso); Soy sauce; Worcester sauces; Sauce for meat gravies; Ketchup; Vinegar; Dipping soup for soba noodle, namely, soba-tsuyu; Salad dressings; Mayonnaise; Tomato sauce; Oyster sauce; Sauce for barbecued meats; Cooking salt; Seasonings; Spices; Preparations made from cereals, namely, puffed rice; Uncooked udon noodles; Spaghetti; Pre-cooked rice; Sandwiches; Sushi; Pizzas; Fermenting malted rice (koji); Yeast; Rice; Flour for food; Coffee; Cocoa; Confectionery, namely, candies, chocolate, and cookies; Bread crumbs; Wine-based seasoning sauce; Rice flavored grain vinegar Beer; Isotonic beverages; Mineral waters; Fruit juices; Tomato juice beverages; Vegetable juices; Whey beverages; Soya-based beverages, other than milk substitutes; Protein-enriched sports beverages Sake; mirin (Japanese shochu-based mixed liquor); shochu (Japanese white liquor); whisky; brandy; liqueurs; spirits; wine; hard cider; alcoholic beverages containing fruit; laojiou (Chinese brewed liquor); flavored tonic liquors; sake for cooking Retail store services and wholesale store services featuring food and beverage; retail store services and wholesale store services featuring tea, bread, confectionery, sandwiches, miso (fermented soybean paste), condiments, seasonings, barbecue sauce, chili sauce, dressings for salad, ketchup, mayonnaise, meat gravies, oyster sauce, pesto sauce, soya sauce, steak sauce, tartar sauce, teriyaki sauce, tomato sauce, vinegar, sauces, honey, sugar, cooking salt, mustard, breadcrumbs, cereal preparations, noodles, pasta, spaghetti, yeast, pasta sauce, rice, flour, tapioca and wheat flour, liquor, meat, sea food, vegetables and fruits, confectionery, bread and buns, bread crumbs, rice and cereals, milk, milk substitutes, soybean milk, carbonated drinks and nonalcoholic fruit juice beverages, tea, coffee, cocoa and processed food

Abstract

The present invention relates to a seasoning containing rice koji as a raw material, the seasoning containing 0.3 ppm or more of maltol and/or 0.25 ppm or more of methional and 10% (w/v) or more of glucose.

IPC Classes  ?

• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation
• C12G 3/08 - Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups

Abstract

The present invention provides a biosensor.　Provided are: a biosensor including an oxidoreductase, a ruthenium compound, and a non-PMS electron transfer accelerator; and a method in which the biosensor is used.

IPC Classes  ?

• G01N 27/327 - Biochemical electrodes

Abstract

Provided is a food/beverage article containing one or more compounds represented by general formula (I): [in the formula R1and R32-62-6 alkenyl group, R2and R41-41-4 alkyl group, R5and R7each independently represent a hydrogen atom or a hydroxyl group, R62-6222-, -CH=, or -C(=O)-], the total concentration of the one or more compounds being 1 ppm or higher.

IPC Classes  ?

• A23L 3/3544 - Organic compounds containing hetero rings
• A61P 31/00 - Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/50 - Soya sauce
• A01P 3/00 - Fungicides
• A01N 43/16 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atom with one hetero atom six-membered rings with oxygen as the ring hetero atom
• A61K 31/343 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide condensed with a carbocyclic ring, e.g. coumaran, bufuralol, befunolol, clobenfurol, amiodarone
• A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
• A61K 31/353 - 3,4-Dihydrobenzopyrans, e.g. chroman, catechin
• A61K 31/37 - Coumarins, e.g. psoralen

Abstract

Present invention relates to a virus resistant solanaceous plant, a solanaceous plant cell, and a method for producing the solanaceous plant, and the solanaceous plant has inhibitory properties against: infection by a virus of genus Begomovirus causing tomato yellow leaf curl symptoms, proliferation of the infected virus, and/or expression of infection symptoms. The present invention provides a solanaceous plant having a mutation in at least one gene selected from a group consisting of translation initiation factor eIF4E gene, receptor-like kinase RLK gene, coatomer complex deltaCOP gene, nuclear shuttle protein interactor NSI gene, and genes homologous thereto. The mutation in such a solanaceous plant either inhibits the expression of the mutated gene or makes a protein encoded by the mutated gene to be non-functional for the virus, and the solanaceous plant has virus resistance against the above-mentioned virus.

IPC Classes  ?

• C12N 15/82 - Vectors or expression systems specially adapted for eukaryotic hosts for plant cells

Abstract

Aspergillus microorganism containing at least two types of nucleic acid fragments containing a loop-out region and a selection marker gene available for marker recycling method between homologous recombination regions, wherein the selection marker genes contain a tryptophan biosynthesis gene and a gene different from tryptophan biosynthesis gene.

IPC Classes  ?

• C12N 15/80 - Vectors or expression systems specially adapted for eukaryotic hosts for fungi
• C12N 1/14 - Fungi Culture media therefor
• C12N 15/52 - Genes encoding for enzymes or proenzymes

Abstract

Provided are: a method for quantifying ethanolamine phosphate, whereby a minute quantity of ethanolamine phosphate can be measured; and an oxide reductase for quantification, a quantification composition, a quantification kit, a sensor chip, and a sensor that are used in said quantification method. According to an embodiment of the present invention, there is provided a method for quantifying ethanolamine phosphate, the method including causing a phosphatase to act on a sample to convert ethanolamine phosphate included in the sample to ethanolamine, and causing an oxide reductase to act on the ethanolamine.

IPC Classes  ?

• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• C12M 1/34 - Measuring or testing with condition measuring or sensing means, e.g. colony counters
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase
• C12N 15/53 - Oxidoreductases (1)

Abstract

The purpose of the present invention is to provide: a composition which is packed in a container and with which an odor arising from thermal deterioration, such as a retort odor based on the contained food materials such as soy sauce, meat, and soybean protein, is reduced; a processed food using said composition and a method for producing said processed food; and a composition with which the peculiar odor of meat is suppressed and the flavor of meat is improved so as to impart the umami of meat, irrespective of the type of meat. The purpose is achieved by: a composition which is packed in a container, contains at least one food material selected from the group consisting of a seasoning component, vegetables, meat, and fish and shellfish, and has a phenethyl acetate content of 1.0-1,000 ppb (exclusive of 1,000); and a composition which is packed in a container, contains animal meat, and has a phenethyl acetate content of 1-1,500 ppb (exclusive of 1,500).

IPC Classes  ?

• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23L 17/40 - Shell-fish
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

Provided is an electrochemical measurement method which makes it possible to easily detect or quantify a trace material.　The electrochemical measurement method uses a substrate-marker compound labeled with a marker that is used for converting a substrate into a substrate-marker compound suitable for electrochemical measurement by bonding with the substrate, and that has the property of adsorbing to an electrode.

IPC Classes  ?

• G01N 33/579 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing involving limulus lysate
• G01N 27/327 - Biochemical electrodes
• G01N 27/416 - Systems

Abstract

The purpose of the present invention is to provide a method for producing selenoneine that allows production of selenoneine at higher yields as compared with a conventional technology, and, therefore, enables selenoneine production on an industrial scale. This purpose can be achieved by a method for producing selenoneine, comprising the step of applying histidine and a selenium compound to a transformant that has a gene encoding an enzyme of (1) below introduced therein and that can overexpress the introduced gene, to obtain selenoneine. (1) An enzyme that catalyzes a reaction in which hercynylselenocysteine is produced from histidine and selenocysteine in the presence of S-adenosylmethionine and iron (II).

IPC Classes  ?

• C12N 9/88 - Lyases (4.)
• C12N 9/02 - Oxidoreductases (1.), e.g. luciferase
• C12P 17/10 - Nitrogen as only ring hetero atom
• C12N 1/14 - Fungi Culture media therefor
• C12N 15/09 - Recombinant DNA-technology
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression
• C12R 1/69 - Aspergillus oryzae
• C12R 1/66 - Aspergillus

Abstract

An object of the present invention is to provide a convenient sampling method and kit for histamine measurement. The present invention provides a method and a kit which involve non-invasively sampling a specimen, and detecting histamine from the obtained sample.

IPC Classes  ?

• C12Q 1/32 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase involving dehydrogenase
• G01N 33/68 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing involving proteins, peptides or amino acids
• G01N 33/543 - ImmunoassayBiospecific binding assayMaterials therefor with an insoluble carrier for immobilising immunochemicals
• G01N 33/52 - Use of compounds or compositions for colorimetric, spectrophotometric or fluorometric investigation, e.g. use of reagent paper
• G01N 33/12 - MeatFish

Abstract

There is provided a novel quantification method for quantifying a concentration of EAP, which is a biomarker of depression, an enzyme for quantitation, a composition for quantitation, a kit for quantitation or a sensor for quantitation. There is provided a quantification method of ethanolamine phosphate by adding oxidoreductase to a sample containing ethanolamine phosphate. A mediator may be reduced by adding the oxidoreductase, and the reduced mediator may be reacted with a reagent to determine a concentration of ethanolamine phosphate. In addition, hydrogen peroxide produced by adding the oxidase as the oxidoreductase may be reacted with a reagent to determine a concentration of the ethanolamine phosphate.

IPC Classes  ?

• C12Q 1/26 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving oxidoreductase
• C12Q 1/52 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving transferase involving transaminase
• C12N 9/06 - Oxidoreductases (1.), e.g. luciferase acting on nitrogen containing compounds as donors (1.4, 1.5, 1.7)

Abstract

A cheese-like fermented food that has a flavor and a texture close to those of cheese is manufactured from a soybean raw material.　A cheese-like fermented food containing, as an aroma component, at least 0.70 mg/g of isovaleric acid or at least 0.65 mg/g of isovaleric acid is manufactured by performing: a coagulation step S1 for coagulating the soybean raw material using at least one of lactic acid bacteria, an acid, and a coagulant; a curd formation step S2 for forming a curd by separating whey from the coagulated product obtained in the coagulation step S1; and a fermentation/aging step S3 for fermenting and aging the curd using yeast or the like.

IPC Classes  ?

• A23L 11/50 - Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms
• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Abstract

The purpose of the present invention is to provide a composition containing, as an active ingredient, a substance having rich history of use in foods or an ingestion experience in human and having an effect of inhibiting FcεRI expression on a pDC. This purpose can be achieved by a composition for activating plasmacytoid dendritic cell comprising: at least one active ingredient selected from the group consisting of a bacterial cell, a bacterial component, and a culture of Pediococcus lactic acid bacteria, and a product obtained by treating any one of them, and having an effect of inhibiting FcεRI expression on a plasmacytoid dendritic cell.

IPC Classes  ?

• C12N 1/20 - BacteriaCulture media therefor
• A61K 35/744 - Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A23L 2/52 - Adding ingredients
• G01N 33/68 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing involving proteins, peptides or amino acids

Abstract

The purpose of the present invention is to provide a composition having an improved citrus flavor, said composition containing juices of various kinds of citruses including yuzu juice and being easily preparable in a variety of ways. This purpose can be achieved by: a container-packed composition containing citrus juices and 1-2,000 ppb of phenethyl acetate; a processed food or beverage that comprises the composition and a food material as starting materials, and a method for manufacturing the same; a container-packed processed food or beverage that contains citrus juices and 1-2,000 ppb of phenethyl acetate, etc.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Abstract

The purpose of the present invention is to provide a soy sauce that can be produced by the honjozo (traditional brewing) method and that, in addition to having the characteristic flavor of soy sauce, is resistant to heat-induced deterioration and exhibits an excellent aroma retention and storability. This purpose is achieved by, inter alia, a pasteurized soy sauce that contains at least 30 ppb phenethyl acetate; a pasteurized soy sauce that contains at least 30 ppb phenethyl acetate and exhibits a decline in phenethyl acetate of not more than 5% when aged for 1 week at 25°C; and their pasteurized honjozo soy sauces.

IPC Classes  ?

• A23L 27/50 - Soya sauce

Abstract

The present invention provides a fermented soybean beverage concentrate and a novel method for producing the same. This production method of a fermented soybean beverage concentrate comprises: a fermentation step for adding a microorganism to a soybean beverage and fermenting the soybean beverage; an increment step for mixing the fermented soybean beverage obtained in the fermentation step with the soybean beverage to increase the amount, thereby giving a mixture having a pH value less than 6.0; and a concentration step for concentrating solids from the mixture obtained in the increment step.

IPC Classes  ?

• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 11/60 - Drinks from legumes, e.g. lupine drinks

Goods & Services

Confectionary, namely, candies and chocolate; Bread and buns; Sandwiches; Steamed buns stuffed with minced meat (Chuka-manjuh); Hamburger sandwiches; Fresh pizza; Hot dog sandwiches; Meat pies; Seasonings not being spices; Soy sauce; Spices; Cereals, processed; Processed cereals; Chinese stuffed dumplings; Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Boxed lunches consisting of rice, with added meat, fish, or vegetables; Ravioli; Pasta sauce; Rice; Cooked rice; Pre-cooked rice; Instant rice; Cooked rice with koji; Pre-cooked rice with koji; Instant rice with koji; Husked oats; Husked barley