Patents by Inventor Makoto Kihara
Makoto Kihara has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20090208631Abstract: The object of the present invention is to provide processed barley products which are rich in GABA even after milling of barley seeds, and a processing method therefore. The present invention provides a method for processing barley comprising a step in which barley seeds, whose GABA residue when processed to a pearling degree of 60% is 50% or greater compared to that of the unprocessed seeds, are milled without germination.Type: ApplicationFiled: March 22, 2007Publication date: August 20, 2009Applicant: SAPPORO BREWERIES LIMITEDInventors: Makoto Kihara, Kazutoshi Ito, Brian G. Rossnagel
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Publication number: 20090035415Abstract: A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of ?-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a ?-amylase having a residual activity of from 85 to 90% as a result of the activity determination.Type: ApplicationFiled: June 26, 2008Publication date: February 5, 2009Applicant: SAPPORO BREWERIES LIMITEDInventors: Kazuyoshi Takeda, Takafumi Kaneko, Makoto Kihara, Takashi Asakura, Kazutoshi Ito
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Patent number: 7465557Abstract: A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of ?-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a ?-amylase having a residual activity of from 85 to 90% as a result of the activity determination.Type: GrantFiled: October 2, 2002Date of Patent: December 16, 2008Assignee: Sapporo Breweries LimitedInventors: Kazuyoshi Takeda, Takafumi Kaneko, Makoto Kihara, Takashi Asakura, Kazutoshi Ito
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Publication number: 20080063778Abstract: A method is disclosed to regulate a swelling rate of bread by which materials obtained by adjusting a crush degree of seed of the cereal are used for a part of the bread.Type: ApplicationFiled: August 30, 2005Publication date: March 13, 2008Applicant: SAapporo Breweries LimitedInventors: Makoto Kihara, Shinji Yamashita, Syuusaku Kashiwada, Kazutoshi Ito
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Publication number: 20070154594Abstract: A processing method is disclosed that provides food or food products which include high oligosaccharide contents by using malt of one or more of wheat, barley, oats and rye as a part of materials for the food or food products. It is possible to provide food or food products which include a high oligosaccharide like high functional oligosaccharide such as maltotriose, maltotetraose, maltopentaose and maltohexaose contents, not by adding the oligosaccharide itself but by using malt obtained by a germination step, in which step seed of one or more of wheat, barley, oats and rye as a part of materials for food or food products are soaked in water or hot water for a predetermined time.Type: ApplicationFiled: December 21, 2004Publication date: July 5, 2007Applicant: SAPPORO BREWERIES LIMITEDInventors: Yoshihiro Okada, Makoto Kihara, Kazutoshi Ito
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Publication number: 20070148317Abstract: A processing method is disclosed that provides malt root of wheat, barley, oats and rye including lots of functional ingredients such as free amino acids or dietary fibers. In more detail, the processing methods provide food or food products, medical products and cosmetic products having high functionality, in which products are provided by processing malt root or extracting functional ingredients from malt root, then using the processed malt or the extracted products as a part of manufacturing materials of food or food products, medical products and cosmetic products. Functional ingredients such as free amino acids like GABA or dietary fibers like ?-glucan can be increased by controlling the germination time appropriately, drying or roast-dry temperature appropriately, and both of time of germination and drying or roast-dry temperatures appropriately during soaking, germination and roast-dry processes of malt.Type: ApplicationFiled: December 21, 2004Publication date: June 28, 2007Applicant: Sapporo Breweries LimitedInventors: Makoto Kihara, Yoshihiro Okada, Kazutoshi Ito
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Publication number: 20070148299Abstract: Processing methods that provide food or food materials including high functional ingredients contents are disclosed. By using seeds of one or more of wheat, barley, oats and rye soaked in water or hot water, or the processed products of germinated barley or malt as food materials, without using functional ingredients like amino acids as additives, functional ingredients contents like GABA or targeted other free amino acids in foods are increased during the manufacturing process of foods. Also, for not only food or food products with processed products of one or more of wheat, barley, oats and rye but also food or food products with non-processed wheat, barley, oats and rye or food or food products with usual raw material of grains, it is provided that food or food products included high functional ingredients contents or their processing methods by controlling the manufacturing process of food or food products.Type: ApplicationFiled: December 21, 2004Publication date: June 28, 2007Applicant: Sapporo Breweries LimitedInventors: Makoto Kihara, Yoshihiro Okada, Osamu Ishikawa, Kazutoshi Ito
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Publication number: 20070141216Abstract: It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of targeted free amino acids like GABA or dietary fibers, by soaking process of seeds of wheat, barley, oats and rye, controlling germination days after soaking, controlling the drying temperature and controlling the gibberellin process, then wheat, barley, oats and rye, in which functional ingredients contents such as GABA, free amino acids and dietary fibers can be increased, can be obtained. Then, the extraction process from seeds of wheat, barley, oats and rye in controlled and the extraction method is suited for extracting the targeted functional ingredients like GABA and ?-glucan.Type: ApplicationFiled: December 9, 2004Publication date: June 21, 2007Applicant: SAPPORO BREWERIES LIMITEDInventors: Makoto Kihara, Yoshihiro Okada, Osamu Ishikawa, Kazutoshi Ito
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Patent number: 7074986Abstract: In barley, the formation of D-hordein constituting gel protein is to be reduced. This reduction in the formation of D-hordein causes a reduction of gel protein because D-hordein fraction decreases in the gel protein; and in addition, it brings about the transformation (reduction) of proteins other than D-hordein which constitute the gel protein from the gel protein. Therefore, by introducing into barley D-hordein expression suppressing vector 1 capable of suppressing the D-hordein formation and transforming the barley therewith, it is possible to attain the reduction of gel protein based on the reduction in the D-hordein formation.Type: GrantFiled: August 16, 2000Date of Patent: July 11, 2006Assignee: Sapporo Breweries LimitedInventors: Naohiko Hirota, Makoto Kihara, Kazutoshi Ito
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Publication number: 20050053934Abstract: A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of ?-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a ?-amylase having a residual activity of from 85 to 90% as a result of the activity determination.Type: ApplicationFiled: October 2, 2002Publication date: March 10, 2005Inventors: Kazuyashi Takeda, Takafumi Kaneko, Makoto Kihara, Takashi Asakura, Kazutoshi Ito
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Patent number: 6492576Abstract: A method for identifying barley with good brewing properties using the thermostability of the barley &bgr;-amylase as an indicator. The thermostability of the barley &bgr;-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of a extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the &bgr;-amylase structural gene have been developed as a method for determining the type of thermostability for a barley &bgr;-amylase. The selection method is not affected by environmental or climatic conditions.Type: GrantFiled: June 26, 1998Date of Patent: December 10, 2002Assignee: Sapporo Breweries Ltd.Inventors: Makoto Kihara, Takafumi Kaneko, Kensuke Fukuda, Kazutoshi Ito
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Publication number: 20020019994Abstract: A method for identifying barley with good brewing properties using the thermostability of the barley &bgr;-amylase as an indicator. The thermostability of the barley &bgr;-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of a extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the &bgr;-amylase structural gene have been developed as a method for determining the type of thermostability for a barley &bgr;-amylase. The selection method is not affected by environmental or climatic conditions.Type: ApplicationFiled: June 26, 1998Publication date: February 14, 2002Inventors: MAKOTO KIHARA, TAKAFUMI KANEKO, KENSUKE FUKUDA, KAZUTOSHI ITO
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Patent number: 6291244Abstract: The present invention relates to a method of producing transformed cells of barley by suspending, in a suspension medium containing 200-1000 mg/l acetosyringone, a microorganism belonging to the genus Agrobacterium containing a foreign gene; and culturing, in a co-culture medium containing about 1000 mg/l acetosyringone, the microorganism belonging to the genus Agrobacterium and barley callus cells; separating the cultured barley cells from the co-culture medium; and placing the separated barley cells on a selective medium to select the transformed cells into which the foreign gene has been introduced.Type: GrantFiled: January 24, 2000Date of Patent: September 18, 2001Assignee: Sapporo Breweries LimitedInventors: Kazuhide Rikiishi, Kazuhiko Noda, Makoto Kihara
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Patent number: 5955649Abstract: The present invention provides new gene expression regulatory DNA. This gene expression regulatory DNA comprises a promotor region derived from the barley D-hordein gene enabling the expression of a desired gene, and a regulatory region for regulating the expression of said gene based on said promoter region. This regulatory region consists at least of an activating region to activate the expression of said gene and a suppressing region to suppress the same.Use of this gene expression regulatory DNA enables controlling as desired the expression of gene within a plant cell such as barley.Type: GrantFiled: July 23, 1997Date of Patent: September 21, 1999Assignee: Sapporo Breweries Ltd.Inventors: Naohiko Hirota, Makoto Kihara, Hisao Kuroda, Kazutoshi Ito
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Patent number: 5952489Abstract: The invention provides a promoter capable of expressing an introduced gene in plant seeds, a vector comprising said promoter, a method for producing transgenic plants through transformation of plants with said vector, and a transgenic plant as transformed with said vector.After a suitable foreign gene and a terminator are linked to the promoter, the resulting vector may be introduced into seeds of barley or other plants, thereby intentionally modifying the seeds and making the resulting seeds produce foreign substances therein.Type: GrantFiled: March 4, 1997Date of Patent: September 14, 1999Assignee: Sapporo Breweries LimitedInventors: Yukio Okada, Naohiro Yoshigi, Kazutoshi Ito, Makoto Kihara
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Patent number: 5641868Abstract: The present invention relates to compositions containing human interleukin-6 with sugar chains, a process for preparing human interleukin-6 by culturing cells in a medium containing ascorbic acid or any of its derivatives, and a process for purifying a crude raw human interleukin-6 solution by chromatography using a carrier with heparin bound. The present invention has allowed the production of high quality human interleukin-6 compositions with sugar chains, and their application to medicines. Furthermore, it has established a process for massproducing human interleukin-6.Type: GrantFiled: April 26, 1995Date of Patent: June 24, 1997Assignee: Toray Industries, Inc.Inventors: Shingou Sakurai, Masanobu Naruto, Makoto Kihara, Keizo Hanada, Emiko Sano, Shigeru Ichikura, Jun Utsumi, Kazuo Hosoi
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Patent number: 4705627Abstract: The present invention relates to a rotary valve for distributing a fluid in various directions and collecting fluids from various directions. The rotary valve consists of two stator disks having passages that constitute a part of complete passages through which the fluid runs, and a rotor disposed between the two stator disks and having passages which communicate with selected at least two of the passages in the stator disks to form complete passages through which the fluid runs. Each time the rotor is turned intermittently, different passages are formed through which the fluid runs.Type: GrantFiled: September 29, 1986Date of Patent: November 10, 1987Assignee: Toray Industries, Inc.Inventors: Kishio Miwa, Makoto Kihara, Kazuyuki Sakaya, Takehisa Inoue
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Patent number: 4069172Abstract: An adsorbent for separating para-isomers from C.sub.8 or C.sub.10 aromatic hydrocarbons, specifically, a faujasite zeolite wherein about 2.5 to 25 percent, based on the total exchangeable cation sites originally present within the faujasite zeolite, is decationized and metal ions at the residual cation sites are exchanged substantially with potassium and/or barium ions. The adsorbent is used in separating the para-isomer, which is isolated by desorbing from the adsorbent.Type: GrantFiled: March 15, 1976Date of Patent: January 17, 1978Assignee: Toray Industries, Inc.Inventors: Masazumi Kanaoka, Daisuke Ogawa, Kazuyoshi Iwayama, Makoto Kihara