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公开(公告)号：US20220279823A1
公开(公告)日：2022-09-08
申请号：US17637731
申请日：2020-08-17
发明人： Yoshiaki NAGAYAMA
摘要： Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section. When the shortest distance between a first groove section of one cutting blade roll and the blade of the other cutting blade roll that faces said first groove section is D1, the thickness of the noodle strip is 2.0-2.7 times D1.
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公开(公告)号：US20180049445A1
公开(公告)日：2018-02-22
申请号：US15556521
申请日：2016-03-18
发明人： Yoshiaki NAGAYAMA , Toru ONOZAWA
摘要： Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.
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3.发明申请公开(公告)号：US20170306299A1
公开(公告)日：2017-10-26
申请号：US15619922
申请日：2017-06-12
发明人： Hiroyuki NAGAOKA
CPC分类号： C12N9/0006 , C12N9/0053 , C12N9/0065 , C12P7/22 , C12P41/002 , C12Y101/05 , C12Y109/03001 , C12Y111/01
摘要： Provided are: a protein complex capable of selectively and asymmetrically oxidizing an enantiomer of a secondary alcohol without adding a coenzyme and having an asymmetric oxidation activity in a water-soluble solvent system in the presence of oxygen; a method for producing the same; and a method for coating the protein complex with a high molecular weight compound. The method for producing the protein complex includes: (1) enclosing a crude water-soluble protein in a gel, air-oxidizing the gel, and eluting the protein complex into an aqueous solution; and (2) applying gravity to concentrate and precipitate the protein complex, redissolving the precipitate in an aqueous glycine sodium hydroxide solution of about 0.5 mM and allowing the same to homogeneously coexist with a high molecular weight compound, and re-precipitating the solution and dehydrating and drying the same to yield a protein complex coated with a high molecular weight compound.
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公开(公告)号：US09631205B2
公开(公告)日：2017-04-25
申请号：US13939007
申请日：2013-07-10
发明人： Hiroyuki Nagaoka
CPC分类号： C12P7/02 , C12N9/0004 , C12N9/96 , C12N11/04 , C12P7/26 , C12P41/002 , Y02P20/52 , Y02P20/588
摘要： A process for producing a cross-linked crystallized protein complex, which comprises: a first step of concentrating a crude protein derived from an animal or plant; a second step of encapsulating the protein in a gel, to thereby allow the protein to undergo air oxidation, and then extracting a protein complex from the gel; a third step of allowing the extracted protein complex to undergo crystallization and precipitation; and a fourth step of cross-linking the precipitated protein complex. Alternatively, by use of a fifth step of drying (FD) the obtained crosslinked crystallized protein complex, to thereby form a powder. As a result, there is provided an enzyme which is stable at room temperature storage, and has an activity in catalyzing an asymmetric oxidation reaction. That is, there is provided a useful material which enables an efficient enzyme-mimetic reaction under a mild condition.
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5.发明申请PROTEIN COMPLEX CAPABLE OF CATALYZING ASYMMETRIC OXIDATION REACTION AND METHOD FOR PRODUCING SAME 有权可用于催化不对称氧化反应的蛋白复合物及其生产方法公开(公告)号：US20150284693A1
公开(公告)日：2015-10-08
申请号：US14441657
申请日：2013-11-08
发明人： Hiroyuki Nagaoka
CPC分类号： C12N9/0006 , C12N9/0053 , C12N9/0065 , C12P7/22 , C12P41/002 , C12Y101/05 , C12Y109/03001 , C12Y111/01
摘要： Provided are: a protein complex capable of selectively and asymmetrically oxidizing an enantiomer of a secondary alcohol without adding a coenzyme and having an asymmetric oxidation activity in a water-soluble solvent system in the presence of oxygen; a method for producing the same; and a method for coating the protein complex with a high molecular weight compound. The method for producing the protein complex includes: (1) enclosing a crude water-soluble protein in a gel, air-oxidizing the gel, and eluting the protein complex into an aqueous solution; and (2) applying gravity to concentrate and precipitate the protein complex, redissolving the precipitate in an aqueous glycine sodium hydroxide solution of about 0.5 mM and allowing the same to homogeneously coexist with a high molecular weight compound, and re-precipitating the solution and dehydrating and drying the same to yield a protein complex coated with a high molecular weight compound.
摘要翻译： 提供：能够选择性地和不对称地氧化仲醇的对映体而不添加辅酶并且在氧存在下在水溶性溶剂体系中具有不对称氧化活性的蛋白质复合物; 其制造方法; 以及用高分子量化合物包被蛋白质复合物的方法。 制备蛋白质复合物的方法包括：（1）将粗水溶性蛋白质包封在凝胶中，空气氧化凝胶，并将蛋白复合物洗脱成水溶液; （2）用重力浓缩并沉淀蛋白质复合物，将沉淀物重新溶解在约0.5mM的甘氨酸氢氧化钠水溶液中，并使其与高分子量化合物均匀共存，并重新沉淀溶液并脱水 并将其干燥以产生涂覆有高分子量化合物的蛋白质复合物。
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公开(公告)号：US20150173403A1
公开(公告)日：2015-06-25
申请号：US14643292
申请日：2015-03-10
发明人： Yoshiaki NAGAYAMA , Takeshi YOUDA
IPC分类号： A23L1/16
CPC分类号： A21C11/24 , A23L7/109 , A23V2002/00 , B26D1/255 , B26D7/2635 , Y10T83/783 , Y10T83/7843
摘要： Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.
摘要翻译： 通过在具有第一和第二切割刀片3和4的第一和第二切割辊5和6之间引入面条，加工具有由薄而薄的手工制成的面条，每个切割辊5和6由大直径部分3a，4a和3b形成 4b和间隔件7.切割辊在轴向方向上相对移动，使得厚部分由相对的大直径部分和间隔件形成，并且薄部分由相对的大直径部分和小直径部分形成。
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7.发明申请PROTEIN COMPLEX HAVING ACTIVITY CATALYZING ASYMMETRIC OXIDATION REACTION AND PROCESS FOR PRODUCING THE SAME 有权具有活性催化不对称氧化反应的蛋白复合物及其生产方法公开(公告)号：US20130295626A1
公开(公告)日：2013-11-07
申请号：US13939007
申请日：2013-07-10
发明人： Hiroyuki Nagaoka
IPC分类号： C12P7/02
CPC分类号： C12P7/02 , C12N9/0004 , C12N9/96 , C12N11/04 , C12P7/26 , C12P41/002 , Y02P20/52 , Y02P20/588
摘要： A process for producing a cross-linked crystallized protein complex, which comprises: a first step of concentrating a crude protein derived from an animal or plant; a second step of encapsulating the protein in a gel, to thereby allow the protein to undergo air oxidation, and then extracting a protein complex from the gel; a third step of allowing the extracted protein complex to undergo crystallization and precipitation; and a fourth step of cross-linking the precipitated protein complex. Alternatively, by use of a fifth step of drying (FD) the obtained crosslinked crystallized protein complex, to thereby form a powder. As a result, there is provided an enzyme which is stable at room temperature storage, and has an activity in catalyzing an asymmetric oxidation reaction. That is, there is provided a useful material which enables an efficient enzyme-mimetic reaction under a mild condition.
摘要翻译： 一种生产交联结晶蛋白复合物的方法，其包括：浓缩源自动物或植物的粗蛋白质的第一步骤; 将蛋白质包封在凝胶中的第二步骤，从而使蛋白质经历空气氧化，然后从凝胶中提取蛋白质复合物; 第三步，使提取的蛋白质复合物进行结晶析出; 以及交联沉淀的蛋白质复合物的第四步骤。 或者，通过使用所获得的交联结晶蛋白复合物的干燥（FD）的第五步骤，从而形成粉末。 结果，提供了一种在室温下稳定的酶，并且具有催化不对称氧化反应的活性。 也就是说，提供了在温和条件下能够进行有效的酶模拟反应的有用材料。
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公开(公告)号：US20230389585A1
公开(公告)日：2023-12-07
申请号：US18249517
申请日：2021-10-05
发明人： Hiroyuki NAGAOKA
IPC分类号： A23L23/10 , A23P10/20 , A23P20/10 , A23L29/219 , A23L29/269 , A23L29/00
CPC分类号： A23L23/10 , A23P10/20 , A23P20/11 , A23L29/219 , A23L29/273 , A23L29/04
摘要： Provided is a granular food that contains a fat or oil at a high concentration, yet has a high fluidity suitable for filling containers, and is capable of forming oil droplets when hot water is poured thereto. A granular food according to one embodiment of the present invention comprises (A) at least one fatty acid ester selected from the group consisting of a (poly)glycerol fatty acid ester having an average degree of polymerization in the glycerol moiety of 1-8 and a sucrose fatty acid ester having an HLB value of 8 or less, (B) a polyol, (C) a fat or oil and (D) a food material. In this granular food, the sum of angle of repose and angle of collapse is 87° or less and the compressibility is 15% or less.
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公开(公告)号：US20230043169A1
公开(公告)日：2023-02-09
申请号：US17788177
申请日：2019-12-23
发明人： Yoshiaki NAGAYAMA
摘要： Provided are a noodle string cutting device and a noodle manufacturing device with which it is possible to suppress weight variations when noodle strings (52a, 52b) are cut into single-serving portions in a noodle manufacturing method. A noodle string cutting device according to one embodiment is provided with: a pair of cutting blade rolls (10a, 10b) with a plurality of annular groove portions (12a, 12b) arranged in parallel to face and engage with each other; scrapers (20a, 20b) comprising plate-like portions (24a, 24b) extending along the longitudinal direction of the cutting blade rolls and a plurality of projecting portions (22a, 22b) provided on a longer side of the plate-like portions and extending in a direction substantially orthogonal to the longer side, the plurality of projecting portions each being configured to engage with corresponding one of the plurality of annular groove portions of the cutting blade rolls to strip the noodle strings in the plurality of annular groove portions from the cutting blade rolls; and comb plates (30a, 30b) comprising a plurality of projecting portions (32a, 32b) arranged along the longitudinal direction of the cutting blade rolls in line with the center of the plurality of annular groove portions, the plurality of projecting portions being arranged for every other annular groove portion of the cutting blade rolls and configured to come into contact with the noodle strings in a position where the noodle strings are not in contact with the cutting blade rolls and the plurality of projecting portions of the scrapers.
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10.发明申请公开(公告)号：US20230023072A1
公开(公告)日：2023-01-26
申请号：US17788162
申请日：2019-12-23
发明人： Yoshiaki NAGAYAMA
摘要： Provided are a noodle cutting device and a noodle production device that are capable of reducing or preventing adhesion between noodles (52a, 52b), particularly thick noodles. This noodle cutting device comprises: a pair of cutting blade rolls (10a, 10b) having a plurality of annular grooves (12a, 12b) arranged in parallel so as to face and mesh with each other; plate-shaped sections (24a, 24b) that extend along the longitudinal direction of the cutting blade rolls; scrapers (20a, 20b) having a plurality of protrusions (22a, 22b) on a long side of the plate-shaped sections and extending in a direction substantially orthogonal to the long side, said scrapers being configured such that the each of the plurality of protrusions engage with the corresponding annular groove among the plurality of annular grooves in the cutting blade rolls and peels noodles that are in the plurality of annular grooves from the cutting blade rolls; and comb plates (30a, 30b) having a plurality of protrusions (32a, 32b) arranged displaced from the center of the plurality of annular grooves, along the longitudinal direction of the cutting blade rolls, and being arranged such that the plurality of protrusions are in contact with the noodles at a position at which the noodles are not in contact with the cutting blade rolls or the plurality of protrusions in the scrapers.
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