Selected Patents October 2016

JP3193506B B2 © EPODOC / EPO

Title (A) PRODUCTION OF FOOD OR DRINK
Patent assignee (A); KYOWA HAKKO KOGYO KK
Inventor (A); FUKUDA KAZUO; AGOU NORIYUKI; SUZUKI SHUROKU; HONMA WAKABA
Abstract (A) PURPOSE:To obtain a highly fragrant food or drink abundantly containing fragrant components such as n-propanol, isobutyl alcohol, active amyl alcohol, isoamyl alcohol and beta-phenetyl alcohol as fragrant components in the food or drink. CONSTITUTION:In the method for producing food or drink using a yeast, this highly fragrant food or drink is produced by using a yeast belonging to the genus Saccharomyces having aminotyrosine resistance.
Pub. date 30.07.2001
Oldest priority date 10.09.1992

US6242015 B1 © EPODOC / EPO

Title Process for producing a fruity flavoring agent
Patent assignee KYOWA HAKKO KOGYO KK [US]
Inventor EGI MAKOTO [JP]; HAZAMA ATSUKO [JP]; OGATA NOBUO [JP]; OHTA SHIGENORI [JP]
Abstract The present invention relates to a process for producing a flavoring agent, which includes treating milk or milk products with lipase, and in the presence of an alcohol, with an animal- derived enzyme which has the activity of forming an ester from an organic acid and an alcohol (hereinafter referred to as an ester-synthesizing enzyme). A flavoring agent having a rich fruity flavor can be produced by using, as the ester-synthesizing enzyme, an enzyme which has the ethyl butyrate-synthesizing activity of 0.1 unit/mg protein or above when 0.5% (w/w) ethanol and 2.6% (w/w) butyric acid are used as substrates. The flavoring agent according to the present invention is useful in processing not only milk products but also various foods.
Pub. date 05.06.2001
Oldest priority date 08.06.1995

WO9705888 A1 © EPODOC / EPO

Title FOOD PRODUCT AND ITS MANUFACTURING METHOD
Patent assignee HWANG SUNG HO [KR]; LEE SUK IL [KR]; HONG SOON HAE [KR]
Inventor LEE SUK IL [KR]; HONG SOON HAE [KR]
Abstract This invention relates to a food product comprising: (i) the products of fermentation of sedimentary and/or metamorphic rocks using microorganisms; (ii) starch; and (iii) at least one additional ingredient, chosen from an energy circulating agent, a Yin invigorating agent, a heat alleviating agent, a perspiring, antipoisoning and thirst quenching agent, an impurity purifying agent, an energy invigorating agent, a blood building-up agent, a mitigative, a lung, kidney and
liver invigorating agent, an anti-palsy agent, a stomachic and micronutrients; and to methods for its manufacture.
Pub. date 20.02.1997
Oldest priority date 08.08.1995

Selected Patents September 2016

JPS58158190 A © EPODOC / EPO

Title (A) PREPARATION OF D(-)-BETA-HYDROXYBUTYRIC ACID
Patent assignee (A); KANEGAFUCHI CHEMICAL IND
Inventor (A); HASEGAWA JIYUNZOU; OGURA MASAHIRO; KANEMA HIROSHI; KAWARADA HAJIME; WATANABE KIYOSHI
Abstract (A) PURPOSE:To obtain D(-)-beta-hydroxybutyric acid in high yield, by bringing a fungus belonging to the genus Candida into contact with crotonic acid or butyric acid. CONSTITUTION:A fungus such as Candida rugosa IFO0750 belonging to the genus Candida, capable of converting crotonic acid or butyric acid to D(-)-beta-hydroxybutyric acid or a variant such as Candida rugosa KT8202 having reduced ability to assimilate D(-)-beta-hydroxybutyric acid or deficient in it preferably obtained by the subjecting the fungus to variation treatment is brought into contact with crotonic acid or butyric acid or a substrate such as butyl alcohol, butyric anhydride, etc. which can be converted to D(-)-beta-hydroxybutyric acid by the fungus.
Pub. date 20.09.1983
Oldest priority date 16.03.1982

US4708876 A © EPODOC / EPO

Title Method for preparing cheese flavor concentrate
Patent assignee FUJI OIL CO LTD [JP]
Inventor YOKOYAMA HITOSHI [JP]; IWANAGA YUKIYA [JP]
Abstract A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.
Pub. date 24.11.1987
Oldest priority date 22.04.1985

US5520933 A © EPODOC / EPO

Title Method for the production of foods and beverages
Patent assignee KYOWA HAKKO KOGYO KK [JP]
Inventor YOSHIDA NOBUKO [JP]; OGATA NOBUO [JP]; EGI MAKOTO [JP]; MUROMACHI HIDEO [JP]; KOIWA YOICHI [JP]; OHTA SHIGENORI [JP]
Abstract PCT No. PCT/JP92/01481 Sec. 371 Date Jul. 8, 1993 Sec. 102(e) Date Jul. 8, 1993 PCT Filed Nov. 12, 1992 PCT Pub. No. WO93/09681 PCT Pub. Date May 27, 1993.The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.
Pub. date 28.05.1996
Oldest priority date 12.11.1991