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1. (WO2004028274) ENZYME PREPARATION AND PROCESS FOR PRODUCING FOOD USING THE SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2004/028274    International Application No.:    PCT/JP2003/012181
Publication Date: 08.04.2004 International Filing Date: 24.09.2003
Chapter 2 Demand Filed:    10.03.2004    
IPC:
A23L 1/03 (2006.01), A23L 1/0562 (2006.01), A23L 1/31 (2006.01)
Applicants: AJINOMOTO CO., INC. [JP/JP]; 15-1, Kyobashi 1-chome, Chuo-ku, Tokyo 104-8315 (JP) (For All Designated States Except US).
ISHIDA, Rikiya [JP/JP]; (JP) (For US Only).
UDA, Mika [JP/JP]; (JP) (For US Only).
KUMAZAWA, Yoshiyuki [JP/JP]; (JP) (For US Only)
Inventors: ISHIDA, Rikiya; (JP).
UDA, Mika; (JP).
KUMAZAWA, Yoshiyuki; (JP)
Agent: TAKAHASHI, Fumiko; c/o AJINOMOTO CO., INC., Intellectual Property Department, 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 210-8681 (JP)
Priority Data:
2002-281695 26.09.2002 JP
Title (EN) ENZYME PREPARATION AND PROCESS FOR PRODUCING FOOD USING THE SAME
(FR) PREPARATION A BASE D'ENZYME ET PROCEDE DE PRODUCTION D'ALIMENT UTILISANT CETTE PREPARATION
(JA) 酵素製剤及びそれを用いる食品の製造法
Abstract: front page image
(EN)An enzyme preparation containing, as the active ingredient of the enzyme preparation, an acidic or alkaline substance capable of shifting the pH value toward a pH region wherein the expression of the activity of transglutaminase is inhibited in the case of dissolving transglutaminase, collagen and the enzyme preparation in a solution, and a process for producing a food with the use of the enzyme preparation.
(FR)La présente invention concerne une préparation à base d'enzyme contenant, comme ingrédient actif, une substance acide ou alcaline capable de faire glisser la valeur du pH vers une région du pH où l'expression de l'activité transglutaminase est bloquée en cas de dissolution de la transglutaminase, du collagène et de la préparation à base d'enzyme dans une solution. L'invention concerne également un procédé de production d'un aliment avec utilisation de cette préparation à base d'enzyme.
(JA)酵素製剤の有効成分として、トランスグルタミナーゼ、コラーゲン、酵素製剤を溶液に溶解させた場合にトランスグルタミナーゼ活性発現が抑制されるpH領域にpHを移行させる酸性又はアルカリ性物質を含有する酵素製剤及び該酵素製剤を用いる食品の製造法。
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, MZ, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IT, LU, MC, NL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)