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1. (WO2018101151) RIBOSE-CONTAINING YEAST CONDIMENT
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2018/101151 International Application No.: PCT/JP2017/042101
Publication Date: 07.06.2018 International Filing Date: 22.11.2017
IPC:
A23L 27/10 (2016.01) ,A23L 27/00 (2016.01) ,C12P 19/02 (2006.01) ,C12N 9/16 (2006.01) ,C12N 9/22 (2006.01) ,C12N 9/24 (2006.01) ,C12N 9/78 (2006.01)
[IPC code unknown for A23L 27/10][IPC code unknown for A23L 27]
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19
Preparation of compounds containing saccharide radicals
02
Monosaccharides
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14
Hydrolases (3.)
16
acting on ester bonds (3.1)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14
Hydrolases (3.)
16
acting on ester bonds (3.1)
22
Ribonucleases
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14
Hydrolases (3.)
24
acting on glycosyl compounds (3.2)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
9
Enzymes, e.g. ligases (6.); Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating, or purifying enzymes
14
Hydrolases (3.)
78
acting on carbon to nitrogen bonds other than peptide bonds (3.5)
Applicants: KOHJIN LIFE SCIENCES CO., LTD.[JP/JP]; 1-3, Yurakucho 1-chome, Chiyoda-ku Tokyo 1000006, JP
Inventors: SAIKI, Tomomi; JP
FUKUDA, Yusuke; JP
ASON, Kenichi; JP
Agent: ENOMOTO, Masahiko; JP
Priority Data:
2016-23535102.12.2016JP
Title (EN) RIBOSE-CONTAINING YEAST CONDIMENT
(FR) CONDIMENT DE LEVURE CONTENANT DU RIBOSE
(JA) リボース含有酵母調味料
Abstract:
(EN) [Problem] The present invention addresses the problem of providing a condiment in which D-ribose is included by decomposing a nucleic acid component in a microorganism extract and to show the effect of the D-ribose-containing condiment on the quality of taste. [Solution] In the condiment according to the present invention, 1.5 wt% or more of D-ribose can be included by causing two types of enzymes, a phosphatase and a nucleosidase, or four types of enzymes, a nuclease, a deaminase, a phosphatase, and a nucleosidase to act on a microorganism extract. When heated, the composition of the present invention is able to impart depth and richness to a food product.
(FR) La présente invention concerne un condiment dans lequel du D-ribose est inclus par décomposition d'un composant d'acide nucléique dans un extrait de micro-organisme et démontre l'effet du condiment contenant du D-ribose sur la qualité du goût. Dans le condiment selon la présente invention, 1,5 % en poids ou plus de D-ribose peuvent être inclus en faisant agir deux types d'enzymes, une phosphatase et une nucléosidase, ou quatre types d'enzymes, une nucléase, une désaminase, une phosphatase et une nucléosidase, sur un extrait de micro-organisme. Lorsqu'elle est chauffée, la composition de la présente invention peut conférer une profondeur et une richesse à un produit alimentaire.
(JA) 【課題】本発明は、微生物エキス中の核酸成分を分解することでD-リボースを含有させた調味料の提供並びに、D-リボース含有調味料の味質に与える影響を示すことを課題とする。 【解決手段】本発明の調味料は、微生物抽出物に対して、フォスファターゼ、ヌクレオシダーゼの2種類、又はヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼの4種類を作用させることでD-リボースを1.5重量%以上含ませることができる。本発明の組成物を加熱することで、食品に対して厚み、コクを付与することが出来る。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, 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 (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)