Disclosed is a method for manufacturing an enzyme electrode. This method for manufacturing an enzyme electrode includes preparing a multilayer body including an electrode and a mediator layer provided on a surface of the electrode and containing a mediator crosslinked by a crosslinking agent, and forming a reaction layer by adding a solution containing an enzyme to the mediator layer of the multilayer body.
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.
C12P 17/10 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'azote comme unique hétéro-atome du cycle
C07K 14/38 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de champignons provenant d'Aspergillus
C07K 14/385 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de champignons provenant de Penicillium
A method for producing a glutamate dehydrogenase using FAD as a coenzyme is provided. Also provided is an FAD type glutamate dehydrogenase having a predetermined amino acid substitution.
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
C12N 9/06 - Oxydoréductases (1.), p. ex. luciférase agissant sur des composés contenant de l'azote comme donneurs (1.4, 1.5, 1.7)
7.
UMAMI AND/OR SALTINESS ENHANCER, AND FOOD OR BEVERAGE PRODUCT CONTAINING SAME
Problem: To provide a savoriness and/or saltiness enhancer capable of enhancing the savoriness and/or saltiness of a food or beverage product. Also to provide a food or beverage product such as a food product, a beverage, or a seasoning that contains said savoriness and/or saltiness enhancer and has enhanced savoriness and/or saltiness due to the savoriness-enhancing effect of the enhancer. Solution: The present invention obtains a savoriness and/or saltiness enhancer for food or beverage products that contains ergothioneine as an active ingredient, and a food or beverage product having enhanced savoriness and/or saltiness as a result of containing 0.005 wt% or more of ergothioneine relative to the amount of one savory component in the food or beverage product.
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
Problem: To provide an off-flavor reducer that reduces off-flavors from bitter substances and seasonings, and to provide a food or beverage product that has reduced off-flavors as a result of adding the off-flavor reducer. Solution: Provided is an off-flavor reducer that contains ergothioneine as an active ingredient. A food or beverage product containing ergothioneine as a bitterness reducer has reduced bitterness, seasonings having a pungent taste have reduced pungency, and the beany taste of soymilk and the like can be reduced.
A23L 23/00 - PotagesSauces Leur préparation ou leur traitement
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
9.
EVALUATION VALUE ESTIMATION SYSTEM, EVALUATION VALUE ESTIMATION METHOD, EVALUATION VALUE ESTIMATION DEVICE, EVALUATION VALUE ESTIMATION PROGRAM, AND STORAGE MEDIUM ON WHICH SAID PROGRAM IS RECORDED
An estimation system S includes: an affect recognition unit 12 that recognizes valence intensity and arousal of a user toward a subject thing; and an evaluation value estimation unit 16 that estimates a user evaluation value by using a learning model that receives the valence intensity and the arousal of the user as an input and outputs the user evaluation value.
29 - Viande, produits laitiers et aliments préparés ou conservés
35 - Publicité; Affaires commerciales
41 - Éducation, divertissements, activités sportives et culturelles
Produits et services
Soy milk; Tofu; Japanese-style bean curd lees (okara) Provision of information concerning commercial sales; Organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; Retail store services featuring food and beverage; On-line retail store services featuring food and beverage; Wholesale and retail store services featuring food and beverage Arranging and conducting of lectures in the field of soy beans and the soy bean industry; Education services, namely, providing panel discussions in the field of soy beans and the soy bean industry; Workshops and seminars in the field of soy beans and the soy bean industry; Education services, namely, providing on-line discussions in the field of soy beans and the soy bean industry
29 - Viande, produits laitiers et aliments préparés ou conservés
35 - Publicité; Affaires commerciales
41 - Éducation, divertissements, activités sportives et culturelles
Produits et services
Soy milk; Tofu; Japanese-style bean curd lees (okara) Provision of information concerning commercial sales; Organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; Retail store services featuring food and beverage; On-line retail store services featuring food and beverage; Wholesale and retail store services featuring food and beverage Arranging and conducting of lectures in the field of soy beans and the soy bean industry; Education services, namely, providing panel discussions in the field of soy beans and the soy bean industry; Workshops and seminars in the field of soy beans and the soy bean industry; Education services, namely, providing on-line discussions in the field of soy beans and the soy bean industry
A low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), an sake meter value of −30 to +10, an amino acid content of 2.0 to 10.0, and an acidity of 5.0 to 10.0; and 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, and other such beverage.
C12G 3/022 - Préparation d'autres boissons alcoolisées par fermentation de la famille botanique Poaceae, p. ex. blé, millet, sorgho, orge, seigle ou maïs du genre botanique Oryza, p. ex. riz
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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).
16.
STATE ESTIMATION METHOD, STATE ESTIMATION SYSTEM, STATE ESTIMATION DEVICE, STATE ESTIMATION PROGRAM, AND RECORDING MEDIUM ON WHICH SAME PROGRAM IS RECORDED
An estimation system S executes processing including: a step in which an imaging data recognition unit 1a recognizes imaging data including a plurality of images respectively corresponding to different components and acquired for each of a plurality of light beams having mutually different prescribed wavelengths; a step in which a component recognition unit 1b recognizes, on the basis of the imaging data, a plurality of corresponding components that are components corresponding to each of the plurality of light beams having prescribed wavelengths in an object; and a step in which a state estimation unit 1g estimates the state of the object at a future prescribed time point on the basis of the plurality of corresponding components.
G01N 21/27 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en utilisant la détection photo-électrique
29 - Viande, produits laitiers et aliments préparés ou conservés
32 - Bières; boissons non alcoolisées
Produits et services
(1) Soya milk; soya milk for culinary purposes; soya-based beverages used as milk substitutes; bean curd; Tofu.
(2) Soya-based beverages, other than milk substitutes; non-alcoholic drinks based on soya; soft drinks; fruit drinks; vegetable juices [beverages].
An object is to provide a simple method and kit for detecting a microorganism or cell. A method for detecting a microorganism or cell, including the steps of first extracting the microorganism or cell with an extracting agent containing a surfactant; then collecting a sample with a sampling portion containing a surfactant adsorbent, and measuring luminescence level with a luminescence reagent, and a kit for the method are provided.
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
C12Q 1/00 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions
C12Q 1/66 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une luciférase
Provided are: a method for producing soy milk that is capable of producing soy milk with a higher concentration of soybean solids than conventional methods from a blending amount of soybeans equivalent to conventional methods, and that can also reduce unpleasant odors originating from the soybeans; and a soy milk that has a reduced amount of unpleasant odors originating from soybeans while maintaining the flavor of the soy milk. In the present invention, a soy milk with a soy protein content of at least 3% by mass and a hexanal content per 1% by mass of soy protein of 15 ppb or less is obtained by performing, in sequence: a step S3 in which an unsterilized soy milk, obtained by milling soybeans or defatted soybeans and then subjecting same to solid/liquid separation, is preliminarily heated to a liquid temperature of 90°C or higher by indirect heating or electrical heating; a step S4 in which the preliminarily heated unsterilized soy milk is subjected to sterilization treatment using direct steam heating such as steam injection, steam infusion, or the like; and a step S5 in which the sterilized soy milk resulting from the sterilization treatment is subjected to reduced-pressure cooling to a liquid temperature of 85°C or below, the difference between the liquid temperature at the time of preliminary heating and the liquid temperature at the time of reduced-pressure cooling being 5–35°C.
AspergillusAspergillus) in which a neutral protease II gene on a chromosome is inactivated; and a variant of a microorganism belonging to the genus Aspergillus in which a neutral protease II gene on a chromosome is inactivated.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
soup stock, namely, dashi no moto; processed sesame seeds, not being seasonings or flavoring; fried balls of batter mix with small pieces of octopus, namely, takoyaki; processed edamame Sesame seeds for use as seasonings
[Problem] To provide an oil-and-fat-containing soybean curd refuse composition having good soft feel (in-mouth disintegration) and good flavor without having a powdery feel. [Solution] This composition containing an oil-and-fat-containing soybean curd refuse powder obtained by mixing a soybean curd refuse powder having a median diameter of 150 µm or less and oil and fat having a melting point of 73°C or less is a powdery composition that has creamy richness in spite of having good soft feel (in-mouth disintegration) without leaving any residue on the tongue as a result of a synergistic effect between a fine soybean curd refuse powder, and oil and fat.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
26.
MUTANT STRAIN HAVING IMPROVED PRODUCTIVITY OF SECONDARY METABOLITE, AND METHOD FOR PRODUCING SECONDARY METABOLITE
The purpose of the present invention is to enhance productivity of a secondary metabolite of a filamentous fungus. Provided is a mutant strain of a filamentous fungus, wherein at least one non-lethal RSC component gene of an ATP-dependent chromatin remodeling complex classified under an SWI/SNF family, particularly an rsc7a gene, an rsc7b gene, or an arp9 gene, is disrupted. The mutant strain in which the rsc7a gene, the rsc7b gene, or the arp9 gene is disrupted is compared with a parent strain of the mutant strain to change a profile of a secondary metabolite.
C12P 1/02 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des champignons
National University Corporation Chiba University (Japon)
KIKKOMAN CORPORATION (Japon)
Inventeur(s)
Suzuki, Noriyuki
Ogra, Yasumitsu
Fukumoto, Yasunori
Ichikawa, Keiichi
Abrégé
An object is to provide a composition for treatment or prevention of an infection caused by SARS-COV-2 (COVID-19). Based on establishment of a screening method for drugs having an inhibitory activity against proteases of SARS-COV2, and discovery of an inhibitory activity of selenoneine against the proteases of SARS-COV2, a composition for treatment or prevention of COVID-19, which composition includes selenoneine, is provided.
A61K 31/4172 - Acides imidazole-alkanecarboxyliques, p. ex. histidine
A61P 31/14 - Antiviraux pour le traitement des virus ARN
C12Q 1/37 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase faisant intervenir une peptidase ou une protéinase
A transdermal current-carrying patch 1 includes an electrode body 10 having an anode electrode 11 and a cathode electrode 12, and conductive portions 20A and 20B disposed to come into contact with the electrode body 10. In the transdermal current-carrying patch 1, the anode electrode 11 and the cathode electrode 12 are brought into contact with a target part of a subject via the conductive portions 20A and 20B to form an electric circuit that generates a weak current to flow through the target part. The weak current flowing through the living body by the electric circuit is a DC current having a current density of 0.5 μA/cm2 or more and less than 500 μA/cm2.
A61N 1/20 - Application de courants électriques par électrodes de contact courants continus ininterrompus
32.
SOLANACEOUS PLANT RESISTANT TO VIRUS OF GENUS BEGOMOVIRUS CAUSING TOMATO YELLOW LEAF CURL SYMPTOMS, SOLANACEOUS PLANT CELL, AND METHOD FOR PRODUCING SOLANACEOUS PLANT
NATIONAL UNIVERSITY CORPORATION HOKKAIDO UNIVERSITY (Japon)
Inventeur(s)
Atarashi, Hiroki
Kwon, Joon
Nakahara, Kenji
Abrégé
Task of the present disclosure is to provide a solanaceous plant and cells thereof and a method for producing the solanaceous plant where the plant has inhibitory properties against infection by a virus of genus Begomovirus causing tomato yellow leaf curl symptoms, propagation of the infected virus, and/or expression of infection symptoms, and the plant is resistant to the virus. The task is solved by providing a solanaceous plant having a mutation in at least one gene selected from a group consisting of DCL3 gene which is silencing associated dicer gene, 4CL06 gene which is 4-coumarate-CoA ligase gene, RLK2 gene which is receptor-like kinase gene, and genes homologous thereto. The mutation 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 plant has virus resistance against the above-mentioned virus.
[Problem] To provide freeze-dried shio-koji and a freeze-dried shio-koji-containing seasoning each having crispy texture and flavor of shio-koji itself. [Solution] Granular freeze-dried shio-koji having crispy texture according to the present invention is produced by crushing a shio-koji product that is prepared by blending dietary fibers in shio-koji and then freeze-drying the resultant product so that the resultant product can contain 10 mass% or more of a granular material having a mesh size of 840 μm to 8 mm inclusive. Freeze-dried shio-koji according to the present invention, which is prepared by blending dietary fibers in a shio-koji product and then freeze-drying the resultant product and which has a salt content of 38 mass% or less and a dietary fiber content of 1.7 to 9.0 mass% inclusive after freeze-drying, is prevented from expansion/puffing during freeze-drying. Therefore, the freeze-dried shio-koji serves as solid freeze-dried shio-koji having a crunchy texture, and is made into a granular material without easily turning into a powder when crushed. By adding a powdery or granular seasoning ingredient to the granular freeze-dried shio-koji or mixing the granular freeze-dried shio-koji with an edible oil, it is possible to produce a shio-koji-containing seasoning in which the texture and good taste of the freeze-dried shio-koji are retained without deterioration.
The purpose of the present invention is to provide a soy sauce that is not only sweet but also rich and has suppressed bitterness as compared with a conventional double brewed soy sauce although the soy sauce is produced by an authentic brewing method. The purpose is achieved by, for example: a double brewed soy sauce having a total nitrogen content of 2.5 w/v% or more, a direct reducing sugar content of 10 w/v% or more, and a turbidity of 50 ppm or less; and a double brewed soy sauce having a total nitrogen content of 2.5 w/v% or more, a direct reducing sugar content of 10 w/v% or more, a salt content of 12 w/v% or less, and a turbidity of 50 ppm or less.
The present invention relates to a flavor oil manufacturing method that involves: mixing a seasoning stock solution and an edible oil or fat to obtain a mixture; and fermenting the mixture. The present invention also relates to a flavor oil that satisfies at least one of (1) and (2) below. (1) A flavor oil containing a total of 2 ppb or more of at least two component selected from the group consisting of ethyl 2-methylpropanoate (component i), ethyl 2-methylbutanoate (component iii), and ethyl 3-methylbutanoate (component iv); (2) a flavor oil containing a total of 2 ppb or more of at least one component selected from the group consisting of ethyl 2-methylpropanoate (component i), ethyl 2-methylbutanoate (component iii), and ethyl 3-methylbutanoate (component iv), and containing 10 ppb or more of ethyl butanoate (component ii).
The purpose of the present invention is to provide a new method for producing a seasoning. The present invention relates to a method for producing a flavor oil, the method comprising mixing a seasoning stock solution with an oil edible oil and fat to obtain a mixture, and fermenting the mixture.
SOYBEAN-DERIVED-POWDER-CONTAINING FOOD, SOYBEAN-DERIVED-POWDER-CONTAINING SEASONING LIQUID, METHOD FOR ENHANCING FLAVOR OF SOYBEAN-DERIVED-POWDER-CONTAINING FOOD, AND FLAVOR ENHANCER FOR SOYBEAN-DERIVED-POWDER-CONTAINING FOOD
The present invention provides: a soybean-derived-powder-containing food in which unpleasant odors derived from vegetable protein are suppressed; a soybean-derived-powder-containing seasoning liquid; a method for enhancing the flavor of a soybean-derived-powder-containing food which makes it possible to suppress unpleasant odors derived from vegetable protein; and a flavor enhancer for a soybean-derived-powder-containing food. Provided are a food and a seasoning liquid which contain a soybean-derived powder, wherein, as a flavor enhancer, rice flour which exhibits a gelatinization ratio of not less than 23% as measured by a β-amylase-pullulanase method, rice-flour-derived starch which exhibits a gelatinization ratio of not less than 23% as measured by the β-amylase-pullulanase method, or both of these is/are added in a total amount of 3.75-100 parts by mass with respect to 100 parts by mass of the soybean-derived powder.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 5/30 - Traitement physique, p. ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/10 - Épices, agents aromatiques ou condiments naturelsLeurs extraits
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
38.
METHOD FOR PRODUCING FIBROUS VEGETABLE PROTEIN-CONTAINING MATERIAL
Provided is a method for producing a fibrous vegetable protein-containing material that allows stable mass production of a vegetable protein-containing material that exhibits a texture close to that of muscle fibers. The method for producing a fibrous vegetable protein-containing material includes performing a step for forming, into a fibrous body, a raw material aqueous solution containing at least: a vegetable protein at 1-10 mass%; one thickener selected from 0.2-1.5 mass% sodium alginate, 0.5-4 mass% gellan gum, and 4-5 mass% curdlan; and starch or pregelatinized rice flour at 0.5-8 mass%, and further containing, as needed, an oil/fat at 0.1-50 mass%.
One embodiment of the present disclosure addresses the problem of providing a novel NADH oxidase. Embodiments of the present disclosure relate to: an NADH oxidase having amino acid sequence identity of not less than 70% with any amino acid sequence from among SEQ ID NOs: 1, 3, 5, 7, 9, 11, 13, 15, 17, 74, 76, and 78; an N-terminal domain deleted variant of the same; an amino acid substituted variant of the same; and a freeze dried sample, a kit, and an electrode which include the same; a sensor comprising the electrode; and an NADH measurement method using the NADH oxidase.
C12Q 1/00 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
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.
A cheese-like fermented food includes a fermented and aged curd formed from a coagulated product of a soybean raw material, where the curd is fermented by a Koji mold. The soybean raw material contains soymilk and okara, and a content of the okara is greater than 0 parts by mass and 50 mass % or less on a dry mass basis, per 100 parts by mass of the soybean raw material.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Chemicals; chemical products for use in the manufacture of
cosmetics, quasi-drug, pharmaceuticals and beverage; food
additives [chemical preparations]; artificial sweeteners for
industrial purposes; flour and starch for industrial
purposes; protein [raw material]; proteins for use in the
manufacture of food supplements; proteins for use in the
manufacture of food and beverages; soy isoflavone for use in
the manufacture of food; soybean-derived polysaccharides;
fertilizers; proteins for the food industry. Pharmaceutical preparations and other preparations for
destroying vermin; fungicides; herbicides; dietary
supplements for human beings; nutritional supplements;
dietetic foods adapted for medical purposes; dietetic
beverages adapted for medical purposes; dietetic food for
person experiencing impaired mastication and dysphagia;
dietetic beverages for person experiencing impaired
mastication and dysphagia; food for babies; beverages for
babies; dietary supplements in the form of solid consisting
primarily of soybean; dietary supplements in the form of
tablet, granule, liquids, powder, plate, gel, jelly, capsule
or block consisting primarily of soybean; dietary
supplements in the form of tablet, granule, liquids, powder,
plate, gel, jelly, capsule or block consisting primarily of
soy protein; dietary supplements in the form of tablet,
granule, liquids, powder, plate, gel, jelly, capsule or
block consisting primarily of bean curd lees; dietary
supplements in the form of solid consisting primarily of
edible oils and fats; dietary supplements in the form of
tablet, granule, liquids, powder, plate, gel, jelly, capsule
or block consisting primarily of edible oils and fats;
dietary supplements for animals; protein supplements for
human consumption. Meat-based, fish-based, fruit-based, vegetable-based,
bean-based or nut-based snacks; edible oils and fats; milk
products; egg substitutes; frozen vegetables; processed meat
products; processed meat products (frozened); meat
substitutes; processed seafood products; processed
vegetables and fruits; deep-fried soybean curd; freeze-dried
tofu pieces [kohri-dofu]; jelly made from devils' tongue
root [konnyaku]; soya milk; soy milk beverages; bean curd
lees; milk substitutes; tofu; fermented soybeans [natto];
processed eggs; pre-cooked curry stew, stew and soup mixes;
prepared meal mixes consisting of seasoned meat, fish and
vegetables; soups; soups with bean curd lees; furi-kake
[dried flakes of fish, meat, vegetables or seaweed];
furi-kake [dried flakes of fish, meat, vegetables or
seaweed] with bean curd lees; preserved pulses; lecithin for
culinary purposes; jellies for food, other than
confectionery; protein milk; protein enriched processed
soybeans; formed textured vegetable protein for use as a
meat substitute; prepared meals consisting primarily of meat
substitutes; frozen meals consisting primarily of meat,
fish, poultry or vegetables. Meat tenderizers for culinary purposes; soya-based coffee
substitute; coffee beverages with soy milk; sweets,
confectionery, cereal-based snack food, rice-based snack
food and chocolate-based snack food; bean curd lees-based
chocolate confections; bread and buns; sandwiches; steamed
buns stuffed with minced meat [chuka-manjuh]; hamburgers
[sandwiches]; pizzas; hot dog sandwiches; meat pies;
seasonings [other than spices]; bean curd lees-based salad
dressings; spices; ice cream mixes; sherbet mixes; cereal
preparations; bean curd lees-based cereal preparations;
granola; cereals prepared for human consumption; topping
croutons for salad; bean curd lees-based cooked rice;
noodle-based prepared meals containing meat substitute;
chinese stuffed dumplings [gyoza, cooked]; chinese steamed
dumplings [shumai, cooked]; sushi; fried balls of batter mix
with small pieces of octopus [takoyaki]; boxed lunches
consisting of rice, with added meat, fish or vegetables;
ravioli; yeast; instant confectionery mixes; pasta sauce;
husked rice; gluten for food; flour; high-protein cereal
bars. Beer; carbonated drinks [refreshing beverages]; fruit
juices; vegetable juices [beverages]; soya-based beverages,
other than milk substitutes; energy drinks; smoothies; bean
curd lees-based smoothies; smoothie mixes; whey beverages;
non-alcoholic beverages; preparations for making
non-alcoholic beverages; extracts of hops for making beer;
protein-enriched sports beverages. Providing information concerning cooking foodstuffs, menus
and cooking recipes; providing foods and beverages;
providing information concerning menus for bean curd
lees-based foods and beverages and cooking recipes;
providing bean curd lees-based foods and beverages.
43.
PREDICTION DEVICE, LEARNING DEVICE, AND LEARNING METHOD
Provided is a prediction apparatus including: an input section; a processing section; and an output section. The processing section extracts an index score which is inputted into a compatibility prediction model for an ingredient and a seasoning. The output section outputs a compatibility score as a predicted value of compatibility between the ingredient and the seasoning, where the compatibility score has been outputted from the compatibility prediction model by inputting the index score, which has been extracted by the processing section, into the compatibility prediction model.
G06Q 10/04 - Prévision ou optimisation spécialement adaptées à des fins administratives ou de gestion, p. ex. programmation linéaire ou "problème d’optimisation des stocks"
Food information presentation system, food information presentation method, food information presentation device, food information presentation program, and storage medium on which program is recorded
A presentation system S includes: a user information recognition unit configured to recognize user information; a current emotion recognition unit configured to recognize a current emotion of a user; a recommended food recognition unit configured to recognize a recommended food item by using a prediction model which receives an input of the user information and the current emotion and outputs the recommended food item; and a food information presentation unit configured to obtain and present the user with food information about the recommended food item. The current emotion recognition unit is configured to estimate, as the current emotion, coordinates selected by the user from an emotion model in which coordinates are defined based on a plurality of basic emotions.
Problem: To provide an off-flavor reducer that reduces off-flavors from bitter substances and seasonings, and to provide a food or beverage product that has reduced off-flavors as a result of adding the off-flavor reducer. Solution: Provided is an off-flavor reducer that contains ergothioneine as an active ingredient. A food or beverage product containing ergothioneine as a bitterness reducer has reduced bitterness, seasonings having a pungent taste have reduced pungency, and the beany taste of soymilk and the like can be reduced.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
Provided is a prediction apparatus including: an input section; a processing section; and an output section. The processing section extracts an index score which is inputted into a compatibility prediction model for an ingredient and a seasoning. The output section outputs a compatibility score as a predicted value of compatibility between the ingredient and the seasoning, where the compatibility score has been outputted from the compatibility prediction model by inputting the index score, which has been extracted by the processing section, into the compatibility prediction model.
Problem: To provide a savoriness and/or saltiness enhancer capable of enhancing the savoriness and/or saltiness of a food or beverage product. Also to provide a food or beverage product such as a food product, a beverage, or a seasoning that contains said savoriness and/or saltiness enhancer and has enhanced savoriness and/or saltiness due to the savoriness-enhancing effect of the enhancer. Solution: The present invention obtains a savoriness and/or saltiness enhancer for food or beverage products that contains ergothioneine as an active ingredient, and a food or beverage product having enhanced savoriness and/or saltiness as a result of containing 0.005 wt% or more of ergothioneine relative to the amount of one savory component in the food or beverage product.
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
Problem: To provide a sweetness enhancer capable of enhancing the sweetness of a food or beverage product without increasing the amount of sugar-based sweetness components (such as sucrose, glucose, or fructose) or non-sugar-based sweetness components that serve as the sweetness components. Also to provide a food or beverage product such as a food product, a beverage, a seasoning, or alcohol that contains the sweetness enhancer and has enhanced sweetness due to the sweetness-enhancing effect of the enhancer. Solution: The present invention obtains a sweetness enhancer for food or beverage products that has a sweetness component and contains ergothioneine as an active ingredient, and a food or beverage product that has enhanced sweetness as a result of containing ergothioneine as a sweetness enhancer.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23C 9/156 - Préparations aromatisées à base de lait
C12G 3/04 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
C12G 3/022 - Préparation d'autres boissons alcoolisées par fermentation de la famille botanique Poaceae, p. ex. blé, millet, sorgho, orge, seigle ou maïs du genre botanique Oryza, p. ex. riz
BEAN-ODOR-MASKING AGENT, METHOD FOR MASKING BEAN ODOR, FOOD COMPOSITION, METHOD FOR PRODUCING SAID FOOD COMPOSITION, AND BEAN-DERIVED-FOOD-CONTAINING COMPOSITION
The present invention relates to, inter alia: a bean-odor-masking agent containing at least one of heptanoic acid, 2,4-decadienal, and 3-octen-2-one; and a bean-derived-food-containing composition containing at least one of heptanoic acid, 2,4-decadienal, and 3-octen-2-one.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23J 3/00 - Traitement des protéines pour l'alimentation
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
50.
SUGAR SOLUTION EXHIBITING LITTLE DISCOLOURATION, AND PRODUCTION METHOD THEREFOR
The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conventional sugar solutions, a reaction product of rice and amylase, or a substance which can be easily obtained from said reaction product. Provided is a sugar solution comprising water, and a reaction product of rice and a amylase provided in said water, wherein the amount of soluble protein in the sugar solution is 200 μg/ml or lower, and the amount of extract components in the sugar solution is at least 43 wt % of the whole sugar solution, with the caveat that: the reaction by which the reaction product of the rice and the α amylase is obtained is a reaction in which water vapour is blown into a liquefied solution or an emulsified solution obtained from rice, α amylase, and water, and is carried out at a temperature of 90-150° C. for a time of 1-3.5 minutes; the liquefication time when obtaining the liquefied solution or the emulsified solution from the rice, the α amylase, and the water is in the range of 15 seconds to 30 minutes; and the liquefication temperature is in the range of 55-80° C.
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
Provided is a method for transforming a filamentous fungus, the method comprising the following steps: providing a host filamentous fungus including a selection marker gene in which the function of a protein encoded thereby is deficient; and transforming the host filamentous fungus using an expression cassette including a coding region of a target gene, a promoter, and a terminator, a transposon sequence, and the selection marker gene having an altered promoter.
The present invention relates to a granular soybean processed food containing soybean and starch as raw materials, the granular soybean processed food having a loose density of 0.35 g/ml or more. With respect to a cooked granular soybean processed food obtained by adding 80 ml of water to 40 g of the granular soybean processed food and then cooking the resultant product with a microwave oven at an output power of 600 W for 3 minutes and 30 seconds, when a plunger having a diameter of 2 mm is pressed against the cooked granular soybean processed food from the upper surface direction at a speed of 1.0 mm/sec using a creep meter, the ratio of a load at a strain rate of 80% to a load at a strain rate of 50% is 0.5 or more.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
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.
NATIONAL UNIVERSITY CORPORATION CHIBA UNIVERSITY (Japon)
Inventeur(s)
Hayashi Kanako
Goto Yoshiyuki
Abrégé
The present invention relates to a growth promoter for butyric acid-producing bacteria, the growth promotor comprising a dark soy sauce or a soy sauce-like liquid condiment or precipitates thereof with ethanol. The present invention also relates to a butyric acid or lactic acid production amount increasing agent, the agent comprising a dark soy sauce or a soy sauce-like liquid condiment or precipitates thereof with ethanol.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A glutamate oxidase that requires no protease treatment is produced. A glutamate oxidase mutant having a deletion of a predetermined amino acid sequence is also disclosed.
C12N 9/06 - Oxydoréductases (1.), p. ex. luciférase agissant sur des composés contenant de l'azote comme donneurs (1.4, 1.5, 1.7)
C12N 15/70 - Vecteurs ou systèmes d'expression spécialement adaptés à E. coli
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
Produits et services
Chemicals for use in industry; chemical additives for use in the manufacture of cosmetics, quasi-drug, pharmaceuticals and beverages; chemical additives for manufacturing foods; artificial sweeteners for industrial purposes; flour and starch for industrial purposes; protein in raw material form for scientific and medical research; proteins for use in the manufacture of food supplements; proteins for use in the manufacture of food and beverages; soy isoflavone for use in the manufacture of food; soybean-derived polysaccharides for use in the manufacture of food; fertilizers; proteins for the food industry. Meat-based, fish-based, fruit-based, vegetable-based, bean-based or nut-based snacks; edible oils and fats; Milk products excluding ice cream, ice milk and frozen yogurt; egg substitutes; frozen vegetables; processed meat products; processed frozen meat products; meat substitutes; processed seafood products; processed vegetables and fruits; deep-fried soybean curd; freeze-dried tofu pieces being kohri-dofu; jelly made from devils' tongue root being konnyaku; soya milk; soy milk beverages; bean curd lees being okara; milk substitutes; tofu; fermented soybeans being natto; processed eggs; pre-cooked curry stew, stew and soup mixes; prepared meal mixes consisting of seasoned meat, fish and vegetables; soups; soups with bean curd lees being okara; furi-kake (dried flakes of fish, meat, vegetables or seaweed); furi-kake (dried flakes of fish, meat, vegetables or seaweed) with bean curd lees being okara; preserved pulses; lecithin for culinary purposes; jellies for food, other than confectionery; protein milk; protein enriched processed soybeans; formed textured vegetable protein for use as a meat substitute; prepared meals consisting primarily of meat substitutes; frozen meals consisting primarily of meat, fish, poultry or vegetables. Meat tenderizers for culinary purposes; soya-based coffee substitute; coffee beverages with soy milk; sweets being chocolate, confectionery being chocolate, cereal-based snack food, rice-based snack food and chocolate-based snack food; bean curd lees-based chocolate confections; bread and buns; sandwiches; steamed buns stuffed with minced meat being chuka-manjuh; hamburgers being sandwiches; pizzas; hot dog sandwiches; meat pies; seasonings other than spices; bean curd lees-based salad dressings; spices; ice cream mixes; sherbet mixes; breakfast cereal preparations; bean curd lees-based processed cereal preparations being okara-based processed cereal preparations; granola; cereals prepared for human consumption; topping croutons for salad; bean curd lees-based cooked rice; noodle-based prepared meals containing meat substitute; chinese stuffed dumplings being gyoza, cooked; chinese steamed dumplings being shumai, cooked; sushi; fried balls of batter mix with small pieces of octopus being takoyaki; boxed lunches consisting of rice, with added meat, fish or vegetables; ravioli; yeast; instant powder confectionery mixes; pasta sauce; husked rice; gluten prepared for foodstuff; flour; high-protein cereal bars. Beer; carbonated non-alcoholic drinks; fruit juices; vegetable juices being beverages; soya-based beverages, other than milk substitutes; energy drinks; smoothies; bean curd lees-based smoothies; smoothie mixes; whey beverages; non-alcoholic beverages flavoured with coffee; non-alcoholic beverages flavoured with tea; non-alcoholic beer-flavored beverages; non-alcoholic beverages containing fruit juices; non-carbonated, non-alcoholic frozen flavored beverages; non-alcoholic vegetable juice beverages; non-alcoholic wine-flavored beverages; preparations for making non-alcoholic beverages flavoured with coffee, non-alcoholic beverages flavoured with tea, non-alcoholic beer-flavored beverages, non-alcoholic beverages containing fruit juices, non-carbonated, non-alcoholic frozen flavored beverages, non-alcoholic vegetable juice beverages and non-alcoholic wine-flavored beverages; extracts of hops for making beer; protein-enriched sports beverages.
29 - Viande, produits laitiers et aliments préparés ou conservés
32 - Bières; boissons non alcoolisées
Produits et 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
62.
FOOD COMPOSITION AND METHOD FOR PRODUCING FOOD COMPOSITION
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.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
63.
FOOD COMPOSITION, METHOD FOR PRODUCING SAID FOOD COMPOSITION, AND METHOD FOR MASKING BEAN ODOR
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.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23J 3/00 - Traitement des protéines pour l'alimentation
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation
64.
TOMATO PLANT RESISTANT TO VIRUSES OF GENUS TOBAMOVIRUS, TOMATO PLANT CELLS, AND METHOD FOR PRODUCING SAME
NATIONAL UNIVERSITY CORPORATION TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (Japon)
Inventeur(s)
Atarashi, Hiroki
Sasaki, Nobumitsu
Abrégé
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.
A01H 5/00 - Angiospermes, c.-à-d. plantes à fleurs, caractérisées par leurs parties végétalesAngiospermes caractérisées autrement que par leur taxonomie botanique
A01H 1/00 - Procédés de modification des génotypes
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.
A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
66.
NOVEL FLAVIN-DEPENDENT LACTATE DEHYDROGENASE AND METHOD FOR IMPROVING STABILITY OF LACTATE DEHYDROGENASE
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 15/70 - Vecteurs ou systèmes d'expression spécialement adaptés à E. coli
67.
NON-ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING SAME
[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.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 2/00 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
A23L 2/385 - Concentrés de boissons non alcoolisées
68.
LIQUID CONCENTRATE FOR SEASONING, WOOD PIECE USABLE AS FERMENTATION INDEX FOR SEASONING, KIT FOR MANUFACTURING SEASONING, METHOD FOR MANUFACTURING SEASONING, SEASONING, AND THICKENED SEASONING
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.
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.
C12P 1/04 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des bactéries
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.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
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.
C12N 15/57 - Hydrolases (3) agissant sur les liaisons peptidiques (3.4)
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/48 - Hydrolases (3.) agissant sur les liaisons peptidiques, p. ex. thromboplastine, aminopeptidase de la leucine (3.4)
C12P 21/02 - Préparation de peptides ou de protéines comportant une séquence connue de plusieurs amino-acides, p. ex. glutathion
C12Q 1/37 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase faisant intervenir une peptidase ou une protéinase
G01N 33/53 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet
72.
HEATED SEASONING COMPOSITION AND FLAVORING COMPOSITION
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.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23J 3/00 - Traitement des protéines pour l'alimentation
A23J 3/30 - Traitement des protéines pour l'alimentation par hydrolyse
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23L 27/60 - Assaisonnements pour saladesMayonnaiseKetchup
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
73.
NOODLE-LIKE COMPOSITION, METHOD FOR PRODUCING NOODLE-LIKE COMPOSITION, AND NOODLE SET
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.
A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
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.
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.
C12N 15/57 - Hydrolases (3) agissant sur les liaisons peptidiques (3.4)
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/48 - Hydrolases (3.) agissant sur les liaisons peptidiques, p. ex. thromboplastine, aminopeptidase de la leucine (3.4)
C12Q 1/37 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase faisant intervenir une peptidase ou une protéinase
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.
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.
EVALUATION VALUE ESTIMATION SYSTEM, EVALUATION VALUE ESTIMATION METHOD, EVALUATION VALUE ESTIMATION DEVICE, EVALUATION VALUE ESTIMATION PROGRAM, AND STORAGE MEDIUM ON WHICH SAID PROGRAM IS RECORDED
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.
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.
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
83.
TARGET SUBSTANCE DETECTION REAGENT AND DETECTION METHOD
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.
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
C07K 16/00 - Immunoglobulines, p. ex. anticorps monoclonaux ou polyclonaux
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
C12Q 1/28 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase une peroxydase
C12Q 1/48 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une transférase
C12Q 1/66 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une luciférase
C12Q 1/70 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir des virus ou des bactériophages
G01N 33/53 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet
G01N 33/536 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet avec formation d'un complexe immunologique en phase liquide
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.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
09 - Appareils et instruments scientifiques et électriques
35 - Publicité; Affaires commerciales
42 - Services scientifiques, technologiques et industriels, recherche et conception
Produits et 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.
86.
SOY SAUCE AND SOY SAUCE-LIKE SEASONING WITH EXCELLENT AROMA, METHOD FOR SUPPRESSING HEAT-DETERIORATED SMELL, CONTAINER-PACKED COMPOSITION WITH SUPPRESSED HEAT-DETERIORATED SMELL AND COMPOSITION FOR SUPPRESSING HEAT-DETERIORATED SMELL
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.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
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.
C12M 1/40 - Appareillage spécialement destiné à l'utilisation d'enzymes libres, immobilisées ou liées à un support, p. ex. appareils contenant un lit fluidisé d'enzymes immobilisées
C12N 1/15 - ChampignonsLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/19 - LevuresLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 1/21 - BactériesLeurs milieux de culture modifiés par l'introduction de matériel génétique étranger
C12N 5/10 - Cellules modifiées par l'introduction de matériel génétique étranger, p. ex. cellules transformées par des virus
C12N 9/06 - Oxydoréductases (1.), p. ex. luciférase agissant sur des composés contenant de l'azote comme donneurs (1.4, 1.5, 1.7)
C12N 11/00 - Enzymes fixées sur un support ou immobiliséesCellules microbiennes fixées sur un support ou immobiliséesLeur préparation
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12Q 1/00 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
09 - Appareils et instruments scientifiques et électriques
35 - Publicité; Affaires commerciales
Produits et 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.
89.
PREDICTION DEVICE, LEARNING DEVICE, AND LEARNING METHOD
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.
G06Q 10/04 - Prévision ou optimisation spécialement adaptées à des fins administratives ou de gestion, p. ex. programmation linéaire ou "problème d’optimisation des stocks"
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.
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
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.
C12G 3/022 - Préparation d'autres boissons alcoolisées par fermentation de la famille botanique Poaceae, p. ex. blé, millet, sorgho, orge, seigle ou maïs du genre botanique Oryza, p. ex. riz
92.
LOW-ALCOHOL BEVERAGE, AND METHOD FOR PRODUCING SAME
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.
C12G 3/022 - Préparation d'autres boissons alcoolisées par fermentation de la famille botanique Poaceae, p. ex. blé, millet, sorgho, orge, seigle ou maïs du genre botanique Oryza, p. ex. riz
93.
METHOD FOR FERMENTATIVELY PRODUCING L-GLUTAMIC ACID DERIVED FROM NITROGEN MOLECULE
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.
C12P 1/04 - Préparation de composés ou de compositions, non prévue dans les groupes , utilisant des micro-organismes ou des enzymesProcédés généraux de préparation de composés ou de compositions utilisant des micro-organismes ou des enzymes utilisant des bactéries
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
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.
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
C12Q 1/48 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une transférase
C12Q 1/66 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une luciférase
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
95.
METHOD AND KIT FOR DETECTING MICROORGANISM, CELL, MICROORGANISM-RELATED SUBSTANCE OR CELL-RELATED SUBSTANCE IN SOLUTION
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.
C12Q 1/04 - Détermination de la présence ou du type de micro-organismeEmploi de milieux sélectifs pour tester des antibiotiques ou des bactéricidesCompositions à cet effet contenant un indicateur chimique
C12Q 1/48 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une transférase
C12Q 1/66 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une luciférase
C12N 9/02 - Oxydoréductases (1.), p. ex. luciférase
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.
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
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.
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.
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.
C12P 17/10 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'azote comme unique hétéro-atome du cycle
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.
