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1. (WO2012049737) METHOD FOR MANUFACTURING LIQUID MALT ENHANCED IN STARCH-DEGRADING ENZYME ACTIVITY AND DIETARY FIBER-DEGRADING ENZYME ACTIVITY
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2012/049737    International Application No.:    PCT/JP2010/067894
Publication Date: 19.04.2012 International Filing Date: 12.10.2010
IPC:
C12G 3/02 (2006.01)
Applicants: Asahi Group Holdings, Ltd. [JP/JP]; 23-1, Azumabashi 1-chome, Sumida-ku, Tokyo 1308602 (JP) (For All Designated States Except US).
MASUDA, Susumu; (For US Only)
Inventors: MASUDA, Susumu;
Agent: TANAKA, Mitsuo; AOYAMA & PARTNERS, IMP Building, 3-7, Shiromi 1-chome, Chuo-ku, Osaka-shi, Osaka 5400001 (JP)
Priority Data:
Title (EN) METHOD FOR MANUFACTURING LIQUID MALT ENHANCED IN STARCH-DEGRADING ENZYME ACTIVITY AND DIETARY FIBER-DEGRADING ENZYME ACTIVITY
(FR) PROCÉDÉ DE FABRICATION DE KOJI LIQUIDE DONT L'ACTIVITÉ ENZYMIQUE D'AMILOLYSE ET L'ACTIVITÉ ENZYMIQUE DE DÉGRADATION DES FIBRES ALIMENTAIRES SONT AUGMENTÉES
(JA) デンプン分解酵素活性及び食物繊維分解酵素活性が増強された液体麹の製造方法
Abstract: front page image
(EN)The present invention addresses the problem of enhancing not only the starch-degrading enzyme activity but also the dietary fiber-degrading enzyme activity of a liquid malt. The means for solving the problem is a method for manufacturing a liquid malt that has enhanced starch-degrading enzyme activity and dietary fiber-degrading enzyme activity, the method including a step for culturing a white malt or a black malt in a liquid culture medium that contains carbon sources containing grains the surfaces of which are wholly or partially covered with grain hulls and containing substrates containing fibers.
(FR)L'objectif de l'invention est non seulement d'augmenter l'activité enzymique d'amilolyse mais aussi l'activité enzymique de dégradation des fibres alimentaires, dans un koji liquide. Dans cet objectif, l'invention fournit un procédé de fabrication de koji liquide dont l'activité enzymique d'amilolyse et l'activité enzymique de dégradation des fibres alimentaires sont augmentées, et qui comporte un processus de culture de moisissures de koji blanc et de koji noir, à l'aide d'un milieu de culture liquide comprenant une source de carbone qui comprend un substrat contenant des fibres alimentaires et des céréales dont l'ensemble ou une partie des grains est recouvert d'une enveloppe.
(JA) 発明の課題は、液体麹において、デンプン分解酵素活性だけでなく、食物繊維分解酵素活性をも増強することである。課題の解決手段は、穀粒表面の全部又は一部が穀皮で覆われた穀類及び繊維質を含む基質を含有する炭素源を含有する液体培地を用いて、白麹菌又は黒麹菌を培養する工程を包含する、デンプン分解酵素活性及び食物繊維分解酵素活性が増強された液体麹の製造方法である。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, 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)