Patents Assigned to Nihon Shokuhin Kako Co. Ltd.
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Publication number: 20240008516Abstract: There are provided an oil-or-fat processed starch exhibiting satisfactory results for dispersibility and caking properties as well as performance as an oil-or-fat processed starch, a method for producing the oil-or-fat processed starch, and an application of the oil-or-fat processed starch. The oil-or-fat processed starch is characterized by including: a first oil or fat having an iodine value of 120 or greater; and a second oil or fat having an iodine value of 119 or less, the second oil or fat differing from the first oil or fat in regard to source raw ingredient or processing method. The oil-or-fat processed starch is obtained by adding the first oil or fat and the second oil or fat to a starch, and then subjecting the combination to an aging treatment. The oil-or-fat processed starch is preferably used in a coating for fried foods or in an additive for processed-meat food products.Type: ApplicationFiled: September 22, 2021Publication date: January 11, 2024Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Kazuki MORIMOTO, Misa HIRANO, Chikage IDE
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Publication number: 20230295676Abstract: An object of the present invention is to provide an enzyme preparation that efficiently catalyzes the epimerization reaction with little byproducts. The present invention provides an enzyme preparation for catalyzing an epimerization reaction of a saccharide, which contains any of the proteins (a) to (c) mentioned below, and wherein the saccharide is any selected from the group consisting of glucose, mannose, talose and galactose: (a) a protein consisting of the amino acid sequence of SEQ ID NO: 1 or 3; (b) a protein consisting of an amino acid sequence having an amino acid sequence identity of 90% or higher to the amino acid sequence of SEQ ID NO: 1 or 3, and having an activity for catalyzing an epimerization reaction of a saccharide; and (c) a protein consisting of an amino acid sequence derived from the amino acid sequence of SEQ ID NO: 1 or 3 by substitution, insertion, deletion and/or addition of one or several amino acids, and having an activity for catalyzing an epimerization reaction of a saccharide.Type: ApplicationFiled: July 27, 2021Publication date: September 21, 2023Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Mioka KANAI, Takahisa IIZUKA, Kenta KANAI
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Publication number: 20230232881Abstract: The present invention provides an oil-or-fat processed starch that has exceptional performance when used as a raw ingredient of a coating for fried foods, etc. The oil-or-fat processed starch is characterized in that the amount of carbohydrates having a degree of polymerization of 1-3 in the sugar composition of a water-soluble fraction of an aqueous suspension is 3-20 mass %. A coating for fried foods according to the present invention is characterized by containing the aforementioned oil-or-fat processed starch. A method for producing a coating for fried foods according to the present invention is characterized in that the aforementioned oil-or-fat processed starch is added as a raw ingredient of a coating for fried foods. Moreover, a method for producing fried foods according to the present invention is characterized in that the aforementioned coating for fried foods is bonded to a main ingredient and then subjected to an oil-heating treatment.Type: ApplicationFiled: April 16, 2020Publication date: July 27, 2023Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Nobuhito IGARASHI, Misa HIRANO, Akemi KAKINO, Raiki YAMAMOTO, Hitoshi TAKAGUCHI
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Patent number: 11678688Abstract: The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content.Type: GrantFiled: April 23, 2013Date of Patent: June 20, 2023Assignee: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Ryuichi Ando, Hitoshi Takaguchi, Akane Okuda, Masayasu Takada
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Publication number: 20230157331Abstract: Provided are: a processed edible powder that, when used in a fried-food coating, makes it possible to improve the texture of the coating to a desired texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture; a method for manufacturing said processed edible powder; a fried-food coating in which said processed edible powder is used; a method for manufacturing a fried-food coating; and a method for improving the texture of a fried-food coating. An oil and fat solidifier is mixed with an edible powder formed from a starchy and/or fibrous raw material to obtain a processed edible powder. Using the processed edible powder as a raw material in a fried-food coating makes it possible to obtain a fried-food having a desired coating texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture.Type: ApplicationFiled: May 7, 2020Publication date: May 25, 2023Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Kazuki MORIMOTO, Hitoshi TAKAGUCHI
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Publication number: 20220411539Abstract: A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M1?M0 is within the range from ?10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment.Type: ApplicationFiled: October 26, 2020Publication date: December 29, 2022Applicant: NIHON SHOKUHIN KAKO CO.,LTD.Inventors: Misa HIRANO, Kazuki MORIMOTO, Yohei TAKAGI, Hitoshi TAKAGUCHI
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Publication number: 20220275413Abstract: An object of the present invention is to provide a protein that catalyzes an ?-1,6-glucosyl transfer reaction and can efficiently produce an ?-1,6-glucan, an enzyme preparation for producing an ?-1,6-glucan, which comprise said protein as an active ingredient, and a method for producing an ?-1,6-glucan using the enzyme preparation. The present invention provides a protein having an activity for catalyzing an ?-1,6-glucosyl transfer reaction, which is any of the proteins (a) to (c) mentioned below: (a) a protein consisting of the amino acid sequence of SEQ ID NO: 3; (b) a protein consisting of an amino acid sequence having an amino acid sequence identity of 90% or higher to the amino acid sequence of SEQ ID NO: 3; and (c) a protein consisting of an amino acid sequence in which one or several amino acid(s) have been substituted, inserted, deleted and/or added in the amino acid sequence of SEQ ID NO: 3.Type: ApplicationFiled: June 8, 2020Publication date: September 1, 2022Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Kenta KANAI, Kenta AIZAWA, Mioka KANAI, Noriaki TAKECHI, Takahisa IIZUKA
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Publication number: 20220174997Abstract: Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.Type: ApplicationFiled: March 25, 2020Publication date: June 9, 2022Applicant: NIHON SHOKUHIN KAKO CO. LTD.Inventors: Akane IMAIZUMI, Yusuke OGAWA, Ryuichi ANDO
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Patent number: 11274089Abstract: An object of the present invention is to provide a method for producing 5-hydroxymethyl-2-furfural (5-HMF) suitable for industrial-scale production and a novel catalyst composition for use in synthesizing 5-HMF. The present invention provides a method for producing 5-HMF comprising performing a dehydration reaction of a carbohydrate comprising a hexose as a constituent sugar or a derivative thereof by using activated carbon as a catalyst; and a catalyst composition for use in the reaction for producing 5-HMF from a carbohydrate comprising a hexose as a constituent sugar through a dehydration reaction, the catalyst composition comprising activated carbon.Type: GrantFiled: May 9, 2017Date of Patent: March 15, 2022Assignee: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Yuichi Nishimura, Norihisa Hamaguchi, Hitoshi Takaguchi
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Publication number: 20220030910Abstract: The present invention provides a meat analogue processed food product that is inexpensive and has little pastiness derived from starch, a method for producing the meat analogue processed food product, and an additive for the meat analogue processed food product. The meat analogue processed food product, which contains a plant-protein-containing material and has a meat material content of 30 mass % or less, also contains a fat-processed starch as a raw material. The fat-processed starch content is preferably 0.5-10 mass %.Type: ApplicationFiled: August 28, 2019Publication date: February 3, 2022Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventor: Yusuke OGAWA
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Publication number: 20210301036Abstract: To inexpensively and easily provide a modified starch having a novel property. A modified starch of which a particle diameter distribution waveform exhibits a single peak, wherein a 10 mass % paste liquid of the modified starch has an RVA peak viscosity that is 5% or less of the RVA peak viscosity of an unmodified starch serving as a raw material, and the difference between the maximum particle diameter and the minimum particle diameter is 2 ?m or less. The modified starch is suitable for use as a food additive, a food texture improvement agent, a base material for powderization, a binder additive, a paper-making additive, a building material additive, etc.Type: ApplicationFiled: August 15, 2019Publication date: September 30, 2021Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Daisuke MURAMATSU, Koki TAKEMOTO, Kazuki MORIMOTO, Hitoshi TAKAGUCHI
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Patent number: 10988452Abstract: An object of the present invention is to provide a method for producing 5-hydroxymethyl-2-furfural (5-HMF) with suppressed production of byproducts. The present invention provides a method for producing 5-HMF, comprising the step of performing a dehydration reaction of a carbohydrate comprising a hexose as a constituent sugar or a derivative thereof to produce 5-hydroxymethyl-2-furfural, wherein the dehydration reaction is performed in the presence of activated carbon. The present invention also provides a method for producing a carbohydrate composition comprising 5-hydroxymethyl-2-furfural, comprising the step of heating a carbohydrate composition comprising one or more selected from the group consisting of a carbohydrate comprising a hexose as a constituent sugar and a derivative thereof, in the presence of an acid catalyst and activated carbon at a temperature of 90 to 400° C.Type: GrantFiled: December 7, 2018Date of Patent: April 27, 2021Assignee: Nihon Shokuhin Kako Co., Ltd.Inventors: Yuichi Nishimura, Hitoshi Takaguchi, Norihisa Hamaguchi
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Publication number: 20200123185Abstract: An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.Type: ApplicationFiled: December 18, 2019Publication date: April 23, 2020Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Norihisa Hamaguchi, Hitoshi Takaguchi, Yoshinori Fujimoto, Yutaka Kimoto, Hirokazu Hirai, Masayasu Takada
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Publication number: 20170216342Abstract: Provided is a pharmaceutical composition for the treatment of disorders such as Niemann-Pick disease and GM1 gangliosidosis which are caused by the storage of cholesterol, such as lysosomal storage disease. Also provided is a method for screening for said pharmaceutical compositions that uses iPS cell strains that phenocopy phentotypes of these disorders. Provided is a pharmaceutical composition for the treatment and/or prevention of lysosomal storage disease, characterized by containing hydroxypropyl-?-cyclodextrin as an active ingredient. Also provided are an iPS cell strain derived from patients suffering from intractable disorders and prepared using a new temperature-sensitive Sendai virus vector, and a screening method for pharmaceuticals using said iPS cell strain.Type: ApplicationFiled: December 3, 2014Publication date: August 3, 2017Applicants: NATIONAL UNIVERSITY CORPORATION KUMAMOTO UNIVERSITY, NIHON SHOKUHIN KAKO CO., LTD.Inventors: Takumi ERA, Tetsumi IRIE
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Patent number: 7101432Abstract: The present invention provides a method for producing tagatose crystals from an aqueous system using no organic solvent. In this method, seed crystals of tagatose are added to a tagatose solution in which a tagatose purity of solid contents in the solution is at least 70% and a solid contents concentration in the solution is 60 to 98 mass %, and crystallization of tagatose is carried out by stirring and cooling the solution while keeping a degree of super saturation of tagatose at 1.25 or lower. It is preferred that the solution containing tagatose is a solution containing no organic solvent. It is further preferred that a part of massecuite for which the crystallization is completed is added to a mother liquor so as to produce the tagatose crystals semi-continuously or continuously. It is furthermore preferred that the tagatose crystals formed from the massecuite are separated by centrifugation or filtration and dried to obtain tagatose crystals.Type: GrantFiled: August 7, 2001Date of Patent: September 5, 2006Assignee: Nihon Shokuhin Kako Co., Ltd.Inventors: Takehiro Unno, Yoshimi Watanabe, Mikio Yamamoto
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Patent number: 6960461Abstract: The invention provides a gene (isolated nucleic acid molecule) encoding the cyclodextrin glucanotransferase which produces a considerable amount of ?-cyclodextrin (?-CD) from the substrates selected from among starch and starch decomposition products such as dextrin, amylopectin and amylose; recombinant plasmids comprising this gene; transformants transformed with the recombinant plasmid; methods of manufacturing the cyclodextrin glucanotransferase by employing these transformants to act upon the substrates selected from among starch and decomposition products thereof and causing the production of ?-CD as a main product; and methods of manufacturing ?-CD and CD-comprising compositions having a desired CD balance (?-, ?- and ?-CD balance) employing this recombinant cyclodextrin glucanotransferase.Type: GrantFiled: July 3, 2002Date of Patent: November 1, 2005Assignee: Nihon Shokuhin Kako Co., Ltd.Inventors: Masayasu Takada, Takahiro Ide, Yoshinori Nakagawa, Takeshi Yamamoto, Mikio Yamamoto
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Patent number: 6924136Abstract: CGTase enzymatically acts on starch, dextrin, amylopectin, and amylose to produce primarily ?-CD, with quantities of ?- and ?-CD produced being smaller than the quantity of ?-CD produced, has an optimum pH of 10.5-11.0, an optimum temperature of about 60° C., a stable pH of 6-11, and temperature stability, exhibits residual activity of not less than 90 percent with a 15 minute-treatment at 50° C., is produced by culturing a Bacillus clarkii (for example, FERM B-7156), reacts with starch or the like to produce principally ?-cyclodextrin.Type: GrantFiled: May 23, 2001Date of Patent: August 2, 2005Assignee: Nihon Shokuhin Kako Co. Ltd.Inventors: Masayasu Takada, Takahiro Ide, Takeshi Yamamoto, Takehiro Unno, Yoshimi Watanabe, Hironobu Sone, Mikio Yamamoto
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Patent number: 6664244Abstract: A pet food, such as a dog food and a cat food, contains a cyclodextrin such as &bgr;-cyclodextrin, for example, a pet food in which the content of fat is equal to or higher than 5% by weight per solid part and the content of &bgr;-cyclodextrin ranges from 1 to 15% by weight per solid part. A method of suppressing an increase in the body weight of a pet or reducing the body weight, is characterized by feeding the pet food to a pet to the extent that the ingested amount of &bgr;-cyclodextrin, per day, ranges from 0.1 to 5 g per 1 kg of body weight. A pet food is suited to a pet's liking because of having the same taste and mouth feel as conventional pet foods, and suppresses an increase in the body weight of a pet or reduces body weight with the same feeding amount as usual, and a method suppresses an increase in the body weight of a pet or reduces body weight without impairing the health of pets.Type: GrantFiled: October 3, 2001Date of Patent: December 16, 2003Assignee: Nihon Shokuhin Kako Co., Ltd.Inventors: Mitsuhiro Furuse, Toshinori Sako
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Patent number: 6372894Abstract: There are disclosed a compound represented by the following general formula I wherein R represents a cyclic hydrocarbon group, and n represents 0 (zero) or an integer not less than 1, as well as &bgr;-glucosidase inhibitor, aromatic substance formation inhibitor, plant life lengthening agent, each of which contains at least one of compound represented by the aforementioned general formula I as an active ingredient, and plant or a part thereof in which formation of aromatic substance is inhibited by the aforementioned aromatic substance formation inhibitor. The present invention provides a novel compound that has &bgr;-glucosidase inhibition activity and can easily be produced in an industrial process, as well as a &bgr;-glucosidase inhibitor and aromatic substance formation inhibitor each containing such a novel compound as an active ingredient, and plant or part thereof in which the formation of aromatic substances is inhibited by the aforementioned aromatic substance formation inhibitor.Type: GrantFiled: June 5, 2000Date of Patent: April 16, 2002Assignee: Nihon Shokuhin Kako Co., Ltd.Inventors: Koichi Ogawa, Masayasu Takada
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Publication number: 20020010151Abstract: An immuno-active agent of the present invention is obtained by incorporating hemicellulose obtained from cornhusk and/or its partially hydrolyzed product, as a main component. The hemicellulose is preferably the one obtained by removing starch and protein from cornhusk and subjecting the residue to extraction with an alkali.Type: ApplicationFiled: May 8, 2001Publication date: January 24, 2002Applicant: NIHON SHOKUHIN KAKO CO., LTD.Inventors: Masayasu Takeuchi, Nobuyuki Nakamura