Patents by Inventor Shigeharu Mori
Shigeharu Mori 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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Patent number: 8247002Abstract: An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a ?-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.Type: GrantFiled: February 27, 2009Date of Patent: August 21, 2012Assignees: Pokka Corporation, Amano Enzyme Inc.Inventors: Syuichi Fukumoto, Kazutaka Tsuruhami, Shigeharu Mori
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Patent number: 7998721Abstract: A novel diglycosidase produced by a microorganism belonging to the genus Penicillium, having the following physicochemical properties: (1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof; (2) optimum pH: around 4.5; (3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37° C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower; (4) optimum temperature: around 60° C. in a sodium acetate-acetic acid buffer solution (pH 5.5); (5) thermal stability: it is stable at 50° C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60° C. for 40 minutes; (6) molecular weight: 40,000±5,000 Da based on SDS-PAGE measurement; and (7) isoelectric point (pI): about 4.3.Type: GrantFiled: July 27, 2006Date of Patent: August 16, 2011Assignee: Amano Enzyme Inc.Inventors: Kazutaka Tsuruhami, Shigeharu Mori, Yoshinao Koide
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Publication number: 20100221810Abstract: A novel diglycosidase produced by a microorganism belonging to the genus Penicillium, having the following physicochemical properties: (1) action and substrate specificity: it acts on a disaccharide glycoside, releasing the disaccharide sugar and the aglycone thereof; (2) optimum pH: around 4.5; (3) pH stability: it is stable at pH 4.0 to 8.0 under the processing condition of 37° C. for 30 minutes, and retains its 80% or more of the activity even after processing at pH 4.0 or lower; (4) optimum temperature: around 60° C. in a sodium acetate-acetic acid buffer solution (pH 5.5); (5) thermal stability: it is stable at 50° C. or lower in a sodium acetate-acetic acid buffer solution (pH 5.5) and retains 45% of the activity even after processing at 60° C. for 40 minutes; (6) molecular weight: 40,000±5,000 Da based on SDS-PAGE measurement; and (7) isoelectric point (pI): about 4.3.Type: ApplicationFiled: July 27, 2006Publication date: September 2, 2010Applicant: Amano Enzyme Inc.Inventors: Kazutaka Tsuruhami, Shigeharu Mori, Yoshinao Koide
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Patent number: 7709240Abstract: It is intended to provide a thermostable AMP deaminase originating in a microorganism. Namely, an AMP deaminase having the following characteristics. (1) Catalyzing the reaction: 5?-adenylic acid+H2O?5?-inosinic acid+NH3; (2) being stable at a temperature of 65° C. or below (in an acetate buffer (pH 5.6)); (3) having a molecular weight of 48,000±2,000 in gel filtration; and (4) having the optimum pH value at around 5.6 (in McIlvaine buffer).Type: GrantFiled: April 26, 2005Date of Patent: May 4, 2010Assignee: Amano Enzyme Inc.Inventors: Ryoko Mizuguchi, Shigeharu Mori, Atsuki Toumoto, Kei-ichi Ando, Kensuke Yuuki
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Publication number: 20090304859Abstract: It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.Type: ApplicationFiled: August 17, 2009Publication date: December 10, 2009Applicants: Amano Enzyme Inc., National Research Institute of BrewingInventors: Kazutaka Tsuruhami, Hitoshi Amano, Shigeharu Mori, Nami Goto, Isao Aramaki, Akiko Fujita
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Publication number: 20090175996Abstract: An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a ?-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.Type: ApplicationFiled: February 27, 2009Publication date: July 9, 2009Applicants: POKKA CORPORATION, AMANO ENZYME INC.Inventors: Syuichi Fukumoto, Kazutaka Tsuruhami, Shigeharu Mori
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Patent number: 7491518Abstract: A novel method of very efficiently elevating the yield of oligosacchrides containing ?-galactosyl, compared with the conventional methods, which comprises treating galactose or a galactose-containing material with a specific ?-galactosidase and thus performing a dehydrocondensation reaction at a high substrate concentration. Anti-candida compositions originating in foods, having a high safety and excellent anti-candida effect and not being restricted in the supply, which contain as the active ingredient oligosacchrides obtained by treating galactose or a galactose-containing material with an ?-galactosidase and thus performing a dehydrocondensation.Type: GrantFiled: August 8, 2001Date of Patent: February 17, 2009Assignees: Amano Enzyme Inc., Bio Research Corporation of Yokohama, Ensuiko Sugar Refining Co., Ltd.Inventors: Masamichi Okada, Shigeharu Mori, Hiroyuki Hashimoto, Koki Fujita, Kozo Hara
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Publication number: 20080248524Abstract: It is intended to provide a thermostable AMP deaminase originating in a microorganism. Namely, an AMP deaminase having the following characteristics. (1) Catalyzing the reaction: 5?-adenylic acid+H2O?5?-inosinic acid+NH3; (2) being stable at a temperature of 65° C. or below (in an acetate buffer (pH 5.6)); (3) having a molecular weight of 48,000±2,000 in gel filtration; and (4) having the optimum pH value at around 5.6 (in McIlvaine buffer).Type: ApplicationFiled: April 26, 2005Publication date: October 9, 2008Applicant: Amano Enzyme Inc.Inventors: Ryoko Mizuguchi, Shigeharu Mori, Atsuki Toumoto, Kei-ichi Ando, Kensuke Yuuki
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Patent number: 7311042Abstract: A stencil screen platemaking apparatus for a heat-sensitive platemaking method, having a thermal head retaining frame to which a thermal head is attached arranged to oppose a platen roller retaining frame having a platen roller attached thereto, and a stepping motor, in a manner permitting contact and separation between the thermal head and the platen roller. In the separated state of the thermal head and the platen roller, an art work material is arranged between both retaining frames, so that the screen is pinched between the thermal head and the platen roller. Then, the platen roller is driven and revolved so that platemaking is performed in a state that the thermal head is maintained at a fixed position and that the art work material is moved.Type: GrantFiled: November 14, 2005Date of Patent: December 25, 2007Inventor: Shigeharu Mori
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Publication number: 20070244189Abstract: An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a ?-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.Type: ApplicationFiled: December 27, 2005Publication date: October 18, 2007Applicant: POKKA CORPORATIONInventors: Syuichi Fukumoto, Kazutaka Tsuruhami, Shigeharu Mori
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Publication number: 20070051254Abstract: A stencil screen platemaking apparatus for a heat-sensitive platemaking method, having a thermal head retaining frame to which a thermal head is attached arranged to oppose a platen roller retaining frame having a platen roller attached thereto, and a stepping motor, in a manner permitting contact and separation between the thermal head and the platen roller. In the separated state of the thermal head and the platen roller, an art work material is arranged between both retaining frames, so that the screen is pinched between the thermal head and the platen roller. Then, the platen roller is driven and revolved so that platemaking is performed in a state that the thermal head is maintained at a fixed position and that the art work material is moved.Type: ApplicationFiled: November 14, 2005Publication date: March 8, 2007Inventor: Shigeharu Mori
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Publication number: 20060234980Abstract: It is intended to provide an anti-inflammatory agent made from a highly safe material which can be daily taken as a food, an agent for preventing or ameliorating allergic diseases and a functional food having the above-mentioned effects. The anti-inflammatory agent contains an ?-bond galactooligosaccharide as the active ingredient. The agent for preventing or ameliorating allergic diseases contains an ?-bond galactooligosaccharide as the active ingredient. The functional food contains an ?-bond galactooligosaccharide as the active ingredient. As such ?-bond galactooligosaccharide, use can be made of a product synthesized by the dehydration condensation reaction by ?-galactosidase with the use of galactose or galactose-containing substance as a substrate.Type: ApplicationFiled: May 29, 2003Publication date: October 19, 2006Inventors: Hiroyuki Hashimoto, Kei Sonoyama, Koki Fujita, Kozo Hara, Masamichi Okada, Shigeharu Mori
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Publication number: 20050208177Abstract: It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.Type: ApplicationFiled: April 15, 2003Publication date: September 22, 2005Inventors: Kazutaka Tsuruhami, Hitoshi Amano, Shigeharu Mori, Nami Goto, Isao Aramaki, Akiko Fujita
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Publication number: 20050163901Abstract: There is provided a method of producing a tea beverage having a further reinforced or improved flavor. Further provided is a method of producing a tea beverage having an improved flavor, with good productivity and stable quality. In the process of producing a tea beverage, a diglycosidase derived from a microorganism is allowed to act.Type: ApplicationFiled: December 25, 2002Publication date: July 28, 2005Applicant: AMONO ENZYME INC.Inventors: Kazutaka Tsuruhami, Shigeharu Mori, Kanzo Sakata
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Publication number: 20040101938Abstract: A novel method of very efficiently elevating the yield of oligosacchrides containing &agr;-galactosyl, compared with the conventional methods, which comprises treating galactose or a galactose-containing material with a specific &agr;-galactosidase and thus performing a dehydrocondensation reaction at a high substrate concentration.Type: ApplicationFiled: February 25, 2003Publication date: May 27, 2004Inventors: Masamichi Okada, Shigeharu Mori, Hiroyuki Hashimoto, Koki Fujita, Kozo Hara
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Patent number: 6355282Abstract: A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase. The characteristics of the dough composition are improved to provide baked products which have improved softness and are slow in getting hard.Type: GrantFiled: October 30, 1998Date of Patent: March 12, 2002Assignee: Amano Pharmaceutical Co., Ltd.Inventors: Shigeharu Mori, Kimihiko Sato, Noriaki Tanaka
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Patent number: 5707833Abstract: This invention relates to a .gamma.-cyclodextrin glucanotransferase having novel properties, to a process for the production of the .gamma.-cyclodextrin glucanotransferase which comprises culturing a strain belonging to the genus Brevibacterium capable of producing cyclodextrin glucanotransferase, thereby allowing the strain to produce the .gamma.-cyclodextrin glucanotransferase in a culture medium, and subsequently collecting the enzyme, to a process for the production of cyclodextrin which comprises allowing the cyclodextrin glucanotransferase to react with substrate dissolved in a solution, thereby effecting formation of .gamma.-cyclodextrin as a main product, and to a method for increasing .gamma.-cyclodextrin yield without accompanying yield increase of total cyclodextrin, which comprises adding ethyl alcohol to a reaction solution in which .gamma.-cyclodextrin and .beta.-cyclodextrin are formed from starch by the action of .gamma.Type: GrantFiled: June 6, 1995Date of Patent: January 13, 1998Assignee: Amano Pharmaceutical Co., Ltd.Inventors: Shigeharu Mori, Tamio Mase, Takaichi Ohya
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Patent number: 5387516Abstract: A debranching enzyme, a process for producing the enzyme, a microorganism capable of producing the enzyme, and a process for producing glucose liquids using the enzyme are disclosed. The microorganism is preferrably Bacillus FERM BP-4204, the enzyme is a debranching enzyme which acts on alpha-1,6 glucosidase bonds on produce straight chain amylose, acts on pullulan and also acts on relatively long chain saccharides, wherein said substrate specificity for activity on pullulan is set at 100, the activity of said enzyme on soluble starches relative to said activity on pullulan is from about 20 to 40, the activity of said enzyme on glycogen relative to said activity on pullulan is from about 30 to 60, and the activity of said enzyme on amylopectin relative to said activity on pullulan is from about 10 to 30, has an optimum pH from about 4.5 to 6.0, an optimum temperature from about 60.degree. C. to about 70.degree. C., a molecular weight of about 98 kD as measured by SDS-PAGE, and an isoelectric point of about 2.Type: GrantFiled: February 25, 1993Date of Patent: February 7, 1995Assignee: Amano Pharmaceutical Co., Ltd.Inventors: Michiyo Kawai, Shigeharu Mori, Susumu Hirose, Hiroji Tsuji
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Patent number: 4902622Abstract: A novel .alpha.-1,6-glucosidase having the following properties:(1) Action: The enzyme acts on an .alpha.-1,6-glucoside bond to produce linear amylose;(2) Substrate specificity: The enzyme has the following relative activity to polysaccharides:______________________________________ Polysaccharide Relative activity (%) ______________________________________ Pullulan 100 Maize soluble amylopectin 13.5 Soluble starch 6.7 Oyster glycogen 1.7 Hare glycogen 2.6 Maize amylopectin 3.8 Potato amylopectin 4.0 ______________________________________(3) Km value and Vmax to pullulan: the enzyme has Km value of 0.14 mg/ml and Vmax of 70.0 .mu.mol/min/mg protein;(4) Optimum pH: 5.0 to 5.5;(5) pH stability: The enzyme is stable in the pH range of 4.5 to 6.5 for 30 minutes at 40.degree. C. and in the pH range of 5.0 to 6.0 for 30 minutes at 50.degree. C.;(6) Optimum temperature: Approximately 55.degree. C.;(7) Thermal stability: Treatment at pH 4.Type: GrantFiled: September 25, 1987Date of Patent: February 20, 1990Assignee: Amano Pharmaceutical Co., Ltd.Inventors: Kuniharu Nakai, Masayoshi Shiozaki, Hiroji Tsuji, Shigeharu Mori, Susumu Hirose, Nobumasa Yokoi, Takaichi Ohya