This plant embryo for cell-free protein synthesis has a water content of 30% or less. This extract for cell-free protein synthesis is extracted from a plant embryo having a water content of 30% or less. This reaction liquid for cell-free protein synthesis contains an extract for cell-free protein synthesis extracted from a plant embryo having a water content of 30% or less. This method for obtaining an embryo-derived extract comprises a step of adding water to a dried plant embryo and allowing the same to stand, a step of pulverizing and homogenizing the plant embryo that has been allowed to stand, a step of adding a solution for extracting the embryo component to dissolve the plant embryo, and a step of purifying the dissolved plant embryo.
This intestinal-environment-improving agent contains a yeast deposited to the National Institute of Technology and Evaluation under international deposition number NITE BP-04012. The intestinal-environment-improving agent of the present invention can be used as a useful intestinal-flora-improving agent, a short-chain fatty-acid-producing bacteria increase or decrease inhibitor, a short-chain fatty-acid-producing agent, a putrefaction product production inhibitor, an agent used for increasing or decreasing a specific bacterial genus or group, a bowel-movement-improving agent, a secondary bile acid production inhibitor, a valeric acid production inhibitor, and the like. The putrefaction product is preferably one or more selected from indole, phenol, p-cresol, 4-ethylphenol, and skatole.
This method for producing a heat-treated cereal flour has a step for using an extruder to mix water with a grain flour and heat and pressurize the result to produce a heat-treated cereal flour, wherein a cooling die is attached to an outlet for the heat-treated product in the extruder. In the cooling die, the opening area of an outlet opening section that opens toward the extrusion direction of the extruder is preferably 20 mm2 or greater, and the total length of the cooling die in the extrusion direction of the extruder is preferably 60 mm or greater. The extruder is preferably a twin-screw extruder.
Only reducing mesh opening of a mesh may make it difficult to sieve particles having smaller particle diameters. This mesh for a sieving net is composed of a woven fabric of n/m twilled dutch weave. Each of n and m is a positive integer of 3 or less. The average pore diameter measured by using the bubble point method (ASTM F316-86, JIS K3832) is 1.0-6.5 μm.
B07B 1/46 - Éléments de structure constitutifs des tamis en généralNettoyage ou chauffage des tamis
D03D 1/00 - Tissus conçus pour faire des articles particuliers
D03D 15/283 - Tissus caractérisés par la matière, la structure ou les propriétés des fibres, des filaments, des filés, des fils ou des autres éléments utilisés en chaîne ou en trame caractérisés par la matière des fibres ou des filaments formant les filés ou les fils à base de polymères synthétiques, p. ex. fibres polyamides ou fibres polyesters
This plant germ for cell-free protein synthesis is obtained by adding gibberellin to a plant germ. This extract for cell-free protein synthesis is a plant germ extract extracted from a plant germ to which gibberellin has been added. This reaction liquid for cell-free protein synthesis contains an extract extracted from a plant germ to which gibberellin has been added. This cell-free protein synthesis method uses the extract for cell-free protein synthesis or the reaction liquid for cell-free protein synthesis. This method for improving protein synthesis ability includes a step for adding gibberellin to a plant germ.
A method for producing noodles according to the present invention comprises a step for preparing dough using a powdered raw material. From 5 to 25 mass% of the powdered raw material is pregelatinized wheat flour obtained by applying pregelatinization treatment to raw material wheat flour derived from wheat (low amylose wheat) in which one or more of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deleted. An example of the pregelatinization treatment includes a step for mixing 100 parts by mass of the raw material wheat flour and 30 to 300 parts by mass of water, and heating the resulting mixture under a condition that allows the temperature of the mixture to be 70°C or higher.
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japon)
Inventeur(s)
Kikuchi, Yosuke
Node, Junichi
Otomo, Yuto
Saiki, Papawee
Yamamoto, Saori
Oishi, Katsutaka
Abrégé
The present invention provides an immunomodulator that contains a cereal as an active ingredient. It is preferred that the cereal comprises one or more kinds of cereals selected from buckwheat, pearl millet, finger millet, Japanese barnyard millet, green pea, and wheat germ. It is also preferred that the immunomodulation is the modulation of the production of a cytokine. It is also preferred that the cytokine comprises one or more cytokines selected from IL-6, TNF-α, IL-1β, IL-8, and IL-10. It is also preferred that the cereal is in the form of an ethanol extract from the cereal. It is particularly preferred that the immunomodulator comprises one or more ethanol extracts selected from ethanol extracts from buckwheat, pearl millet, finger millet, Japanese barnyard millet, green pea, and wheat germ.
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A method for producing a heat-treated cereal flour according to the present invention comprises: a first step in which a cereal flour is mixed with saturated water vapor and/or water; and a second step in which a mixture obtained in the first step is further mixed with water and/or water vapor while heating and pressurizing the mixture under a pressurizing pressure of 0.2 MPa or more at a heating temperature of 80°C or higher using a twin-screw extruder. When the amount of the saturated water vapor used in the first step is denoted as [A], the amount of the water used in the first step is denoted as [B], and the amount of the water and/or the water vapor used in the second step is denoted as [C], the sum of [A] and [B] is 5-68 parts by mass and the sum of [A], [B], and [C] is 40 parts by mass or more with respect to 100 parts by mass of the cereal flour.
Provided are silver fine particles having a small particle diameter, a granular particle shape, and a uniform particle size, and a method for producing silver fine particles. The silver fine particles have a BET specific surface area of 10 m2/g or more and a regular reflected light value of 10 or more. The exothermic peak temperature in differential thermal analysis is 250°C or lower, and the weight loss per unit area is 0.5×10-3g/m2 or more.
B22F 9/14 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques en utilisant des décharges électriques
[Problem] Provided is a mesh woven fabric that allows for isotropic deformation when an external load acts thereon. [Solution] In a mesh woven fabric including a warp thread and a weft thread, a bending angle of the warp thread and a bending angle of the weft thread at an intersection where the warp thread and the weft thread intersect each other are different from each other. A rate of an absolute value of a bending angle difference between the warp thread and the weft thread to an average of the bending angle of the warp thread and the bending angle of the weft thread is 20% or less. At least one of the warp thread and the weft thread can be composed of a synthetic fiber.
D03D 13/00 - Tissus caractérisés par la disposition particulière des fils de chaîne ou de trame, p. ex. avec fils de trame incurvés, avec fils de chaîne discontinus, avec fils de chaîne ou de trame en diagonale
D03D 15/283 - Tissus caractérisés par la matière, la structure ou les propriétés des fibres, des filaments, des filés, des fils ou des autres éléments utilisés en chaîne ou en trame caractérisés par la matière des fibres ou des filaments formant les filés ou les fils à base de polymères synthétiques, p. ex. fibres polyamides ou fibres polyesters
D03D 15/56 - Tissus caractérisés par la matière, la structure ou les propriétés des fibres, des filaments, des filés, des fils ou des autres éléments utilisés en chaîne ou en trame caractérisés par les propriétés des filés ou des fils élastiques
The present invention addresses the problem of providing a meat-like food product in which plant-based protein odor is reduced. This meat-like food product contains a plant-based protein. When an odor component of the meat-like food product, which is extracted by the dynamic headspace method, is subjected to gas chromatography-mass spectrometry, the chromatogram obtained satisfies at least one of the following conditions 1 to 5, where the peak area of 3-methylbutanal is noted as A, the peak area of hexanal is noted as B, the peak area of 1-hexanol is noted as C, the peak area of 2-pentylfuran is noted as D, the peak area of 1-pentanol is noted as E, and the peak area of an internal standard substance is noted as F. Condition 1: A/F = 1 to 7.5; Condition 2: B/F = 5 to 65; Condition 3: C/F = 0.01 to 1.9; Condition 4: D/F = 5 to 40; Condition 5: E/F = 3.5 or less
Provided are silver fine particles having large volume contraction and high electrical conductivity. Of silver fine particles, a particles size measured by BET method is 0.1 μm or more and 1 μm or less, and the silver fine particles in a form of pellet having been baked in a nitrogen atmosphere at temperature of 100° C. for 1 hour has a volume resistivity of 15 μΩ·cm or lower and a volume contraction rate of 5% or more.
A pneumatic classifier includes: a casing having a ceiling wall and an annular wall; a classifying plate disposed such that a surface of the classifying plate faces the ceiling wall; a classifying chamber constituted between the ceiling wall and the surface of the classifying plate; a gas supply section configured to supply gas into the classifying chamber to generate a whirling stream; a feed powder supply section configured to supply feed powder to the whirling stream; a fine powder discharging port provided at a central part of one of the ceiling wall of the casing and the surface of the classifying plate; a coarse powder discharging port opening along an outer periphery of the classifying chamber on a side of the ceiling wall or the surface of the classifying chamber; and a groove portion provided in at least one of the ceiling wall or the surface of the classifying plate.
Microparticles having excellent plasma resistance a method for producing the same are provided. The microparticles include SiC and Si and have a particle size of not more than 80 nm, a weight loss ratio of not more than 9 mass %, and a hydrophilicity degree of not more than 30%.
[Problem] To provide a new technology that is less likely to cause defects due to rubbing of a coating film on the surface of a woven fabric, a knitted fabric, or a non-woven fabric. [Solution] This fiber assembly has a surface in which at least a portion thereof is coated. The fiber assembly is characterized by having a base material that is formed of a woven fabric, a knitted fabric, or a non-woven fabric, and a coating film that covers at least a portion of the surface of the base material, and is characterized in that the Martens hardness of the coating film measured at a maximum indentation depth of 100 nm or less is not less than 200 N/mm2but less than 230 N/mm2.
B32B 5/24 - Produits stratifiés caractérisés par l'hétérogénéité ou la structure physique d'une des couches caractérisés par la présence de plusieurs couches qui comportent des fibres, filaments, grains ou poudre, ou qui sont sous forme de mousse ou essentiellement poreuses une des couches étant fibreuse ou filamenteuse
B32B 27/12 - Produits stratifiés composés essentiellement de résine synthétique adjacente à une couche fibreuse ou filamenteuse
B32B 27/30 - Produits stratifiés composés essentiellement de résine synthétique comprenant une résine vinyliqueProduits stratifiés composés essentiellement de résine synthétique comprenant une résine acrylique
C09D 5/14 - Peintures contenant des biocides, p. ex. fongicides, insecticides ou pesticides
C09D 7/61 - Adjuvants non macromoléculaires inorganiques
C09D 133/00 - Compositions de revêtement à base d'homopolymères ou de copolymères de composés possédant un ou plusieurs radicaux aliphatiques non saturés, chacun ne contenant qu'une seule liaison double carbone-carbone et l'un au moins étant terminé par un seul radical carboxyle, ou ses sels, anhydrides, esters, amides, imides ou nitrilesCompositions de revêtement à base de dérivés de tels polymères
C09D 201/00 - Compositions de revêtement à base de composés macromoléculaires non spécifiés
The present invention addresses the problem of providing a modified resistant starch which provides improvement to rough texture that is a problem peculiar to food containing a resistant starch, and which, when used for food that is intended to be low in carbohydrates, does not compromise the smooth and palatable texture inherent in said food. A method for producing a modified resistant starch according to the present invention comprises a step for adding 5-75 parts by mass of water to 100 parts by mass of a resistant starch and heating the resistant starch. As a result of the step, the average particle diameter of the resistant starch after being heated becomes 1.20-1.50 times of the average particle diameter of the resistant starch before being heated.
The present invention addresses the problem of providing, using a simple method, a resistant starch which improves the grainy texture which is a characteristic problem of foods containing a resistant starch, and, when used in a food with the aim of carbohydrate reduction or dietary fiber enrichment, does not degrade a pleasant smooth texture inherent to the food. The present invention is a production method for an oil-or-fat-coated resistant starch in which an oil or fat is adhered to the surface of a resistant starch, said method comprising a mixing step for mixing 100 parts by mass of the resistant starch and 0.5-5 parts by mass of the oil or fat. By means of the mixing step, the average particle size of the resistant starch after mixing is set to be 1.0-1.2 times the average particle size of the resistant starch before mixing.
The present invention addresses the problem of providing modified resistant starch which improves a rough texture which is a problem peculiar to a food containing resistant starch, and with which when the modified resistant starch is used for a food for the purpose of reducing carbohydrates, a supple and smooth texture of the food inherent in the food is not impaired. The method for producing modified resistant starch (first production method) according to the present invention involves: a step for obtaining a starch slurry by adding 100-300 parts by mass of water to 100 parts by mass of resistant starch, which is raw material starch; and a stirring step for stirring the starch slurry. In the stirring step, the product temperature of the starch slurry under stirring is maintained at 50°C or higher and below the gelatinization onset temperature of the starch in the starch slurry. The method for producing modified resistant starch (second production method) according to the present invention involves a first step for preparing resistant starch, and a second step for subjecting the prepared resistant starch to a modification treatment, wherein the second step is the same as the stirring step.
This immunomodulation agent contains yeast deposited to the National Institute of Technology and Evaluation under international deposition number NITE BP-04012. Preferably, the immunomodulation agent is for use in modulation of cytokine production. More preferably, the immunomodulation agent modulates the production of a cytokine in macrophage cells or dendritic cells. Further preferably, the immunomodulation agent modulates immunity via TLR2. The cytokine is preferably at least one selected from IL-1β, IL-6, IL-8, IL-10, IL-12, and TNF-α.
A61K 36/064 - Saccharomycetales, p. ex. levure de boulanger
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
To provide a method with which it is possible to simply measure lysosomal activity of cells in a sample. The method for measuring intracellular lysosomal activity in vitro comprises the following steps (1)-(4): (1) A step for adding a fluorescent substance-binding protein to a medium containing cells and culturing the cells; (2) a step for recovering cultured cells after step (1); (3) a step for adding a composition for cell lysis to the cultured cells recovered in step (2) to obtain a cell lysate fraction; and (4) a step for measuring the fluorescence intensity of the fluorescent substance-binding protein in the cell lysate fraction obtained in step (3).
C12Q 1/02 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir des micro-organismes viables
G01N 33/58 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir des substances marquées
G01N 33/68 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir des protéines, peptides ou amino-acides
22.
METHOD FOR PRODUCING NMN AND METHOD FOR PRODUCING NAD
The present invention provides transformed microorganisms capable of synthesizing NMN or NAD at a high yield and a method for producing NMN or NAD using the transformed microorganisms. The present invention is a method for synthesizing NMN in bacterial cells, wherein NMN is synthesized from Nam and PRPP by NAMPT and the NAMPT has a region comprising: a polypeptide having an amino acid sequence that has 90-100% sequence similarity with an amino acid sequence represented by SEQ ID NO: 2 and an amino acid sequence that has 0-100% sequence similarity with an amino acid sequence represented by SEQ ID NO: 3 on the C-terminal side of that amino acid sequence; or a polypeptide having an amino acid sequence that has 90-100% sequence similarity with an amino acid sequence represented by SEQ ID NO: 5 and an amino acid sequence that has 90-100% sequence similarity with an amino acid sequence represented by SEQ ID NO: 6 on the C-terminal side of that amino acid sequence.
A method for manufacturing instant noodles to be reconstituted with water including preparing raw noodle strings each having a thickness of 0.93 mm or less from a raw material powder containing wheat flour and a glutinous starch selected from glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 65:35 to 15:85.
The present invention addresses the problem of providing a meat-like food having an appearance, taste, and texture similar to those of livestock meat despite using a vegetable protein. A meat-like food product according to a first embodiment of the present invention contains a vegetable protein and at least one visual effect improver selected from among Maillard reaction inhibitors and light scattering agents, and has a water content of 40-90 mass% and an L* value of 60-95 in an uncooked state. A meat-like product according to a second embodiment of the present invention contains a vegetable protein and at least one visual effect improver selected from among Maillard reaction inhibitors and light scattering agents, said meat-like product having a water content of 40-90 mass% in an uncooked state, a higher L* value in the uncooked state than a control product, and a difference of 2-30 with respect to the L* value of the control product. The control product is an uncooked product that contains water and a vegetable protein of the same type as the vegetable protein included in the meat-like food, and has the same water content as the meat-like food, but does not contain the visual effect improver.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
(1) Antioxidant dietary supplements; collagen dietary supplements; dietary and nutritional supplements in the form of gummies for general health and well-being; herbal and dietary supplements for enhancing and increasing athletic performance; herbal supplements for boosting the immune system and cognitive capacity; herbal supplements for sleeping problems; multivitamin preparations; mushroom and herbal supplements for general health and well-being; nutritional supplements for reducing stress; nutritional supplements to boost energy and improve focus
26.
METHOD AND COMPOSITION FOR STABILISING NICOTINAMIDE ADENINE DINUCLEOTIDE
Method and composition of stabilizing nicotinamide adenine dinucleotide (NAD) in a biological sample are provided. NAD in the sample is stabilized by contacting the sample collected from a subject with nicotinamide and/or nicotinamide derivative.
C12Q 1/00 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions
C12Q 1/32 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase une déshydrogénase
This method for washing food products comprises: a cutting step for cutting a target food product into an eating size; and a washing step for washing the cut food product with a sodium chlorite solution containing fine bubbles having a diameter of less than 1 μm. It is preferable that in the sodium chlorite solution, the density of fine bubbles is 10,000,000-1,000,000,000 bubbles/mL. It is also preferable that in the washing step, a water flow is generated in the sodium chlorite solution. It is also preferable that the water flow is generated by at least any one treatment selected from bubbling, stirring, and jetting.
Provided is a composition containing only nanowires that do not essentially require a carrier such as a substrate. The composition contains only nanowires, and the nanowires have a diameter of not less than 1 nm and less than 40 nm and are formed of at least one of Si or SiO. The nanowires preferably have a length of at least three times the diameter. The nanowires do not essentially require a carrier such as a substrate.
Provided is a composition containing nanoparticles, nanorods, and nanowires that do not essentially require a carrier such as a substrate. The composition contains nanoparticles, nanorods, and nanowires, and the nanoparticles, the nanorods, and the nanowires are each formed of at least one of Si or SiO.
Provided is a pneumatic classifier that has a smaller classification point. This pneumatic classifier has: a casing having a ceiling wall and an annular wall provided so as to be continuous with the outer edge of the ceiling wall; a classification plate disposed such that a surface thereof faces the ceiling wall of the casing; a classification chamber formed between the ceiling wall of the casing and the surface of the classification plate; a gas supply unit for supplying a gas into the classification chamber to generate a swirling flow; a gas suction unit for suctioning the gas in the classification chamber from the outer edge of the classification chamber; a raw material supply unit for supplying raw material powder to the swirling flow generated in the classification chamber; a fine powder discharge port provided in a center part of one of the surface of the classification plate and the ceiling wall of the casing forming the classification chamber; and a coarse powder discharge port that is open along the outer periphery of the classification chamber on either side of the ceiling wall and the surface of the classification plate facing the ceiling wall.
A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
The present invention provides a method for determining the onset possibility or disease activity of IgA nephropathy by means of blood-mediated liquid biopsy, in addition to highly invasive renal biopsy and conventionally used proteinuria or hematuria. The present invention provides a method for determining the onset possibility or disease activity of IgA nephropathy in a test animal, the method comprising (a) a step for measuring an IgA nephropathy marker protein contained in an IgA immune complex in a blood sample collected from the test animal, and (b) a step for determining the onset possibility or disease activity of IgA nephropathy in the test animal on the basis of the amount of the IgA nephropathy marker protein measured in step (a), wherein the IgA nephropathy marker protein is a protein which is contained in the IgA immune complex, and with which the amount of the IgA nephropathy marker protein contained in the IgA immune complex in an IgA nephropathy patient group is greater than the amount contained in the IgA immune complex of a healthy subject group.
G01N 33/68 - Analyse chimique de matériau biologique, p. ex. de sang ou d'urineTest par des méthodes faisant intervenir la formation de liaisons biospécifiques par ligandsTest immunologique faisant intervenir des protéines, peptides ou amino-acides
G01N 33/53 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet
G01N 33/564 - Tests immunologiquesTests faisant intervenir la formation de liaisons biospécifiquesMatériaux à cet effet pour complexes immunologiques préexistants ou maladies auto-immunes
35.
LINEAR MEAT-LIKE FOOD, MEAT-LIKE FOOD USING SAME, AND METHOD FOR PRODUCING SAME
A linear meat-like food according to the present invention contains a plant protein and has a water content of at least 40 mass% and a thickness of 0.1-2.5 mm. One embodiment of the linear meat-like food according to the present invention is obtained by extrusion-molding materials including the plant protein. A meat-like food according to the present invention contains a closely integrated product of the linear meat-like food according to the present invention. A method for producing a meat-like food according to the present invention includes a close integration step for closely integrating materials including the linear meat-like food. In the close integration step, the materials are vacuum-packaged.
A fatty-oil-coated powdered sugar of the present invention is obtained by mixing a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm. The content of the edible powder is 1-50 parts by mass with respect to 100 parts by mass of the fatty-oil-coated powdered sugar. A production method according to the present invention is for producing a powder composition in which a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm are mixed, the method having a step for mixing the fatty-oil-coated powdered sugar and the edible powder.
Provided are: fine copper particles usable for die attach (die bonding) and the like and having excellent heat dissipation properties; and a method for producing the fine copper particles. The fine copper particles have a coating layer made of a glycol or a glycol polymer. The glycol or glycol polymer preferably has a molecular weight of 300 or less. The fine copper particles have a particle diameter, as determined by the BET method, of 20-400 nm.
Provided are a copper fine particle with excellent oxidation inhibition in a room temperature atmosphere and in an environment with moisture, and a copper fine particle production method for producing a copper fine particle by a simple method. The surface of the copper fine particle is coated with terpineol and dodecylamine, and the particle diameter measured by the BET method is 10-100 nm. The copper fine particle production method comprises: a step of supplying a carrier gas in which copper powder is dispersed, into a thermal plasma flame and then supplying a cooling gas to the terminal portion of the thermal plasma flame to produce a fine particle body; and a step of supplying a surface treatment agent containing terpineol and dodecylamine to the fine particle body in a temperature range in which the surface treatment agent is not modified.
A method for producing processed starch according to the present invention comprises: (1) a pH adjustment step for adding an alkali agent to a slurry that contains starch and water in order to adjust the pH of the slurry to 10-12; and (2) a reaction step for adding 2.5-15 mass% of sodium trimetaphosphate, in terms of the dry mass of the starch in the slurry, to the slurry after the pH adjustment step has been carried out and reacting the mixture. Before the reaction step, 2.5-20 mass%, in terms of the dry mass of the starch in the slurry, of one or more swelling modifiers selected from sodium chloride, sodium sulfate, and potassium chloride may be added to the slurry after the pH adjustment step has been carried out.
Provided are silver microparticles that exhibit suppressed volumetric shrinkage and high conductivity. The particle size of the silver microparticles, as measured by the BET method, is 0.1-1 μm, and after being fired in the form of pellets in an atmosphere at a temperature of 150℃ for one hour, the volume resistivity of the silver microparticles is no more than 10 μΩ·cm and the volumetric shrinkage ratio thereof is less than 5%.
B22F 9/12 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques à partir d'un produit gazeux
B22F 9/14 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques en utilisant des décharges électriques
Provided is a powder containing crystalline boron oxide particles. Also provided is a production method capable of producing, easily with less steps, a powder containing crystalline boron oxide particles. This powder includes crystalline boron oxide particles having a degree of crystallinity of 20-100%. This production method for producing a powder including crystallized boron oxide particles comprises: a step for supplying, into a thermal plasma flame, a carrier gas in which a powder of boron oxide is dispersed; and a step for supplying a cooling gas to the terminal end of the thermal plasma flame to generate boron oxide particles.
A screen plate for screen printing is provided with a plate frame, a supporting body screen having an outer peripheral part fixed to the plate frame, and a printing screen having an outer peripheral part fixed to the supporting body screen. The supporting body screen is made of an n/m twilled weave textile, wherein n and m independently represent an integer of 2 or more. The screen plate has excellent printing accuracy.
A cooling die 12 for producing a meat-like food, the cooling die 12: being disposed downstream in the extrusion direction X of an extruder 31 which extrudes an introduced protein raw material as an extrudate 33 containing an oriented fibrous texture; having therein a flow channel 14 through which the extrudate 33 moves; and cooling the extrudate 33 moving through the flow channel 14. In the cooling die 12: a loosening part 39 is disposed in a part of the flow channel 14 in the direction X along which the extrudate 33 moves; the loosening part 39 has a plurality of through holes 32, the through holes 32 occupying at least a part of a cross-section of the flow channel 14 in the direction orthogonal to the moving direction X and penetrating through the loosening part 39 in the moving direction X; and the extrudate 33 is loosened by passing through the plurality of through holes 32.
Dried pasta contains 5 parts by mass or more and 40 parts by mass or less of bran derived from white wheat, which is common wheat, in 100 parts by mass of a flour ingredient. It is preferable that the dried pasta further contains 50 parts by mass or more and 95 parts by mass or less of pulverized durum wheat in 100 parts by mass of the flour ingredient. It is also preferable that the white wheat is at least one of Australian Standard White and Western White. It is also preferable that the bran derived from the white wheat has been heat-treated. It is also preferable that the dried pasta has a noodle strand shape.
[Problem] To provide a woven fabric that has little variation in acoustic characteristics and thus effectively prevents sound leakage or external noise entry, when used as a woven fabric for speaker, earphone, etc. back-pressure adjustment. [Solution] Provided is a woven fabric constituted of warp and weft, the woven fabric being characterized in that the airflow resistance is 0.3 kPa∙s/m to 5 kPa∙s/m and that the tolerance of the airflow resistance is no more than ±10%. The woven fabric is also characterized in that at least one of the warp and the weft is a multifilament thread. The woven fabric is further characterized in that the multifilament thread is untwisted thread that is free of twisting.
D03D 1/00 - Tissus conçus pour faire des articles particuliers
D03D 15/37 - Tissus caractérisés par la matière, la structure ou les propriétés des fibres, des filaments, des filés, des fils ou des autres éléments utilisés en chaîne ou en trame caractérisés par la structure des fibres ou des filaments à section transversale spécifique ou avec une forme spécifique de la surface
D03D 15/41 - Tissus caractérisés par la matière, la structure ou les propriétés des fibres, des filaments, des filés, des fils ou des autres éléments utilisés en chaîne ou en trame caractérisés par la structure des filés ou des fils à torsion spécifique
G10K 11/16 - Procédés ou dispositifs de protection contre le bruit ou les autres ondes acoustiques ou pour amortir ceux-ci, en général
H04R 1/28 - Supports de transducteurs ou enceintes conçus pour réponse de fréquence spécifiqueEnceintes de transducteurs modifiées au moyen d'impédances mécaniques ou acoustiques, p. ex. résonateur, moyen d'amortissement
51.
HEMOFILTRATION FILTER AND HEMOFILTRATION FILTER MEMBER
[Problem] To provide a hemofiltration filter that is capable of removing foreign substances such as blood clots and proteins while maintaining a sufficient blood filtration flow rate. [Solution] A mesh-type hemofiltration filter formed of resin fibers, characterized in that: the mesh number is 300 mesh or more; the aperture ratio is 30-50% inclusive; the fiber diameter of the fibers is 10-40 μm inclusive; and the weave pattern is a plain weave or a triple twill diagonal weave.
To provide an antimicrobial/antiviral composition having an excellent immediate effect while the content of monovalent copper compound is low.
To provide an antimicrobial/antiviral composition having an excellent immediate effect while the content of monovalent copper compound is low.
The antimicrobial/antiviral composition includes: a resin; an antimicrobial/antiviral agent containing monovalent copper compound microparticles coated with a dispersant; and a hydrophilic compound that is dispersed in the resin and is immiscible with the resin.
A01N 25/26 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, caractérisés par leurs formes, ingrédients inactifs ou modes d'applicationSubstances réduisant les effets nocifs des ingrédients actifs vis-à-vis d'organismes autres que les animaux nuisibles sous forme de particules revêtues
Provided are a uricase activator and a uricase activation method which are capable of highly activating uricase. Also provided are a uric acid measurement reagent and a uric acid measurement method which have a wide measurable concentration range. Further provided are a uricase activator comprising hydroxyisourate hydrolase, and a uric acid measurement reagent for use in measuring a uric acid concentration in a sample collected from a living body, comprising uricase and hydroxyisourate.
C12N 9/78 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5)
C12Q 1/34 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une hydrolase
Provided is a production method for obtaining pyridoxamine phosphate having high coenzyme activity with AST or ALT. For the production of pyridoxamine phosphate, pyridoxal kinase and pyridoxamine are brought into contact in the presence of adenosine triphosphate at a pyridoxamine concentration of 2 mM or more, and reacted until the percentage of pyridoxamine remaining is less than 5%.
C12P 17/12 - Préparation de composés hétérocycliques comportant O, N, S, Se ou Te comme uniques hétéro-atomes du cycle l'azote comme unique hétéro-atome du cycle contenant un hétérocycle à six chaînons
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
C12Q 1/52 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une transférase une transaminase
58.
RECOVERY DEVICE AND RECOVERY METHOD FOR VIBRATION SIEVE
This recovery device for a vibration sieve is used to recover on-sieve powder remaining on a top surface of a sieve in a vibration sieve device, and comprises: a hollow shaft that has a hollow interior, that has an axis thereof disposed along the vertical direction, and that is disposed above the sieve located within a plane along a horizontal plane; a nozzle that is attached to the lower end of the hollow shaft, that extends in a radial direction from the hollow shaft, and that has a cavity that has a first suction opening formed in a bottom face thereof and a second suction opening formed in a lateral surface located distal in the radial direction and that is in communication with the hollow interior of the hollow shaft; a suction unit which suctions air in the cavity of the nozzle and in the hollow interior of the hollow shaft; and a suction control unit which performs control so as to cause the suction unit to suction air when the sieve of the vibration sieve device is vibrating.
[Problem] To provide a mesh textile that permits isotropic deformation when an external load acts thereon. [Solution] The mesh textile comprises warp yarns and weft yarns, wherein the warp yarns and the weft yarns have mutually different bend angles at an intersecting portion where the warp yarns and the weft yarns intersect each other. The percentage of the absolute value of the difference between the bend angles of the warp yarns and the weft yarns to an average value of the bend angles of the warp yarns and the weft yarns is less than or equal to 20%. The warp yarns and/or the weft yarns may be composed of synthetic fibers.
D03D 1/00 - Tissus conçus pour faire des articles particuliers
D03D 15/283 - Tissus caractérisés par la matière, la structure ou les propriétés des fibres, des filaments, des filés, des fils ou des autres éléments utilisés en chaîne ou en trame caractérisés par la matière des fibres ou des filaments formant les filés ou les fils à base de polymères synthétiques, p. ex. fibres polyamides ou fibres polyesters
A photocatalytic filter includes a filter substrate, the filter substrate being a porous metal, and a photocatalyst fixed to the filter substrate. When a thickness of the porous metal is t (mm) and an average cell number per inch of the porous metal is C (ppi), a product (t×C) of the thickness t and the average cell number C is from 100 or more to 400 or less.
B01J 35/00 - Catalyseurs caractérisés par leur forme ou leurs propriétés physiques, en général
A61L 9/20 - Désinfection, stérilisation ou désodorisation de l'air utilisant des phénomènes physiques des radiations des ultraviolets
B01J 21/06 - Silicium, titane, zirconium ou hafniumLeurs oxydes ou hydroxydes
B01J 35/02 - Catalyseurs caractérisés par leur forme ou leurs propriétés physiques, en général solides
61.
COMPOUND COMPRISING BETA-NICOTINAMIDE MONONUCLEOTIDE OR PHARMACOLOGICALLY ACCEPTABLE SALT THEREOF, AND METHOD FOR EVALUATING QUALITY AND METHOD FOR ASSESSING ENZYMATIC REACTIVITY OF SAID COMPOUND
A compound includes β-nicotinamide mononucleotide or a pharmacologically acceptable salt thereof. A purity of the compound as measured through HPLC is 95% or higher. A reactivity of the compound with lactate dehydrogenase is 30 units or higher.
C12Q 1/32 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase une déshydrogénase
B01D 15/08 - Adsorption sélective, p. ex. chromatographie
TOKYO METROPOLITAN PUBLIC UNIVERSITY CORPORATION (Japon)
THE UNIVERSITY OF TOKYO (Japon)
Inventeur(s)
Fukui, Yoko
Jikihara, Youhei
Murayama, Toru
Shishido, Tetsuya
Takei, Takashi
Lin, Mingyue
Wang, Haifeng
Yamaguchi, Kazuya
Abrégé
[Problem] The purpose of the present invention is to provide a deodorizing catalyst that can decompose a malodorous substance even at a low temperature of 100° C. or less.
[Problem] The purpose of the present invention is to provide a deodorizing catalyst that can decompose a malodorous substance even at a low temperature of 100° C. or less.
[Solution] A deodorizing catalyst for decomposing a malodorous substance, comprising: manganese oxide wherein the manganese oxide satisfies the following expression (1) and the following expression (2), and the manganese oxide has a maximum intensity peak at a diffraction angle (2θ) of 37±1° in an X-ray diffraction pattern:
[Problem] The purpose of the present invention is to provide a deodorizing catalyst that can decompose a malodorous substance even at a low temperature of 100° C. or less.
[Solution] A deodorizing catalyst for decomposing a malodorous substance, comprising: manganese oxide wherein the manganese oxide satisfies the following expression (1) and the following expression (2), and the manganese oxide has a maximum intensity peak at a diffraction angle (2θ) of 37±1° in an X-ray diffraction pattern:
0
B01J 35/10 - Catalyseurs caractérisés par leur forme ou leurs propriétés physiques, en général solides caractérisés par leurs propriétés de surface ou leur porosité
A61L 9/02 - Désinfection, stérilisation ou désodorisation de l'air utilisant des substances gazeuses ou à l'état de vapeur, p. ex. de l'ozone utilisant des substances évaporées dans l'air par chauffage ou par combustion
A61L 9/014 - Compositions désodorisantes contenant un matériau sorbant, p. ex. du charbon actif
[Problem] To provide a novel antibacterial/antiviral resin composition. [Solution] An antibacterial/antiviral resin composition having antibacterial/antiviral properties and containing monovalent copper compound particles as an active ingredient, wherein the L* value in the L*a*b* color system of JIS Z8781-4 is at least 0 and less than 40.
[Problem] To provide an antimicrobial/antiviral resin member that can efficiently inactivate bacteria or viruses attached to a surface. [Solution] The antimicrobial/antiviral resin member is characterized by containing a base body formed of a resin, and an antimicrobial/antiviral agent contained in the base body, and having an electric charge amount of 0 μC/m2or more and less than 7 μC/m2.
C08J 7/044 - Formation de revêtements conducteursFormation de revêtements ayant des propriétés antistatiques
C08K 3/11 - Composés contenant des métaux des groupes 4 à 10 ou des groupes 14 à 16 du tableau périodique
D01F 1/02 - Addition de substances à la solution de filage ou à la masse fondue
D06M 13/02 - Traitement des fibres, fils, filés, tissus ou articles fibreux faits de ces matières, avec des composés organiques non macromoléculairesUn tel traitement combiné avec un traitement mécanique avec des hydrocarbures
Provided are microparticles having excellent plasma resistance and a method for producing microparticles. The microparticles contain SiC and Si, have a particle diameter of 80 mn or less, and demonstrate a weight loss ratio of 9 mass% or less and a hydrophilization degree of 30% or less.
Provided are silver microparticles that exhibit a large volumetric shrinkage and a high conductivity. The particle size of the silver microparticles as measured by BET method is 0.1-1 μm. The volume resistivity and volumetric shrinkage ratio of the silver microparticles after being fired in the form of pellets at a temperature of 100°C for 1 hour in a nitrogen atmosphere are at most 15 μΩ·cm and at least 5%, respectively.
B22F 1/00 - Poudres métalliquesTraitement des poudres métalliques, p. ex. en vue de faciliter leur mise en œuvre ou d'améliorer leurs propriétés
B22F 1/05 - Poudres métalliques caractérisées par la dimension ou la surface spécifique des particules
B22F 1/102 - Poudres métalliques revêtues de matériaux organiques
B22F 9/12 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques à partir d'un produit gazeux
B22F 9/14 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques en utilisant des décharges électriques
H01B 5/00 - Conducteurs ou corps conducteurs non isolés caractérisés par la forme
69.
SILVER FINE PARTICLE PRODUCTION METHOD AND SILVER FINE PARTICLES
A production method for silver fine particles retain capabilities such as conductivity and make it possible to form wiring at even lower temperatures; and silver fine particles. A silver fine particle production method in which silver powder is used to produce silver fine particles by means of a gas phase method. The silver fine particle production method has a step for supplying an organic acid to the silver fine particles. The gas phase method is, for example, a plasma method or a flame method. The silver fine particles have a surface coating that includes at least a carboxyl group.
B22F 9/12 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques à partir d'un produit gazeux
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.
Provided are a method and composition for stabilising nicotinamide adenine dinucleotide (NAD) in a biosample. A sample derived from a subject is brought into contact with nicotinamide and/or nicotinamide derivative to stabilise NAD in the sample.
C12Q 1/26 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir une oxydoréductase
C12Q 1/68 - Procédés de mesure ou de test faisant intervenir des enzymes, des acides nucléiques ou des micro-organismesCompositions à cet effetProcédés pour préparer ces compositions faisant intervenir des acides nucléiques
Provided is a composition including only nanowires for which the presence of a carrier such as a substrate is not a prerequisite. A composition containing only nanowires, the nanowires having a diameter ranging from 1 nm to less than 40 nm and being composed of Si and/or SiO. The nanowires preferably have a length that is at least three times the diameter. The presence of a carrier such as a substrate is not a prerequisite for the nanowires.
Provided is a composition containing nanoparticles, nanorods, and nanowires which do not assume the presence of a carrier such as a substrate. The composition contains nanoparticles, nanorods, and nanowires, and the nanoparticles, nanorods, and nanowires are each composed of at least one among Si and SiO.
A medium for stem cells according to the present invention contains at least one of carboxymethyl cellulose and polyvinylpyrrolidone as a water-soluble polymer. The content of carboxymethyl cellulose in the medium is preferably such that the final concentration thereof is 0.001 μg/mL to 1 mg/mL. The content of polyvinylpyrrolidone in the medium is preferably such that the final concentration thereof is 0.05 μg/mL to 2 mg/mL.
C12N 5/00 - Cellules non différenciées humaines, animales ou végétales, p. ex. lignées cellulairesTissusLeur culture ou conservationMilieux de culture à cet effet
This coating material for a fried food contains at least 50 mass% of ordinary wheat-derived wheat flour having the following properties: a crude protein content of 7.0-10.8 mass%; an average particle diameter of 80-120 μm; and an ash content of 0.25-0.55 mass%.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 0.93 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 65:35-15:85.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 1.25 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 90:10-15:85, and the raw noodles contain 0.25-10 parts by mass of egg white, in terms of dry mass, per 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
The present invention provides a chromosome-stabilizing agent for stem cells containing a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, or a solvate thereof, as an active ingredient. The present invention also provides a culture method for stem cells, including culturing stem cells in a culture medium containing a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, or a solvate thereof.
Provided is a pneumatic classifier that is capable of maintaining classification precision for a prolonged period of time and that has smaller classification points. This pneumatic classifier comprises: a casing which has a ceiling wall and an annular wall that is provided contiguously to the outer rim of the ceiling wall; a classification plate which is disposed on the ceiling wall of the casing so as to have the surface thereof facing the ceiling wall; a classification chamber which is formed between the ceiling wall of the casing and the surface of the classification plate; a gas supply part which feeds gas into the classification chamber so as to generate a swirl flow therein; a raw material supply part which feeds raw material powder to the swirl flow generated within the classification chamber; a fine powder discharge port which is provided to a central part of either one of the surface of the classification plate and the ceiling wall of the casing forming the classification chamber; a coarse powder discharge port that opens along the outer periphery of the classification chamber on the side of either the ceiling wall or the surface of the classification plate facing the ceiling wall; and a groove part which is provided in the ceiling wall and/or the surface of the classification plate.
An object of the present invention is to provide a material capable of further accelerating growth of pluripotent stem cells, such as pluripotent stem cells, without impairing pluripotency thereof. In other words, the invention is an agent for accelerating growth of pluripotent stem cells, containing a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, and a solvate thereof as an active ingredient; and is a method for culturing pluripotent stem cells, including culturing pluripotent stem cells in a culture medium that contains a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, and a solvate thereof.
A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.
The present invention addresses the problem of providing a technique by which a heated food having a juicy texture can be easily manufactured while minimizing moisture loss in a food material due to heating and cooking. The method for manufacturing a heated food of the present invention comprises: a pretreatment step for attaching a composition, said composition containing a monovalent metal salt of alginic acid and a hardly water-soluble divalent metal salt, to a food material from which moisture exudes upon heating; and a heating step for heating and cooking the food material from the pretreatment step. After completing the pretreatment step and before starting the heating step, a treatment for preventing gelation is performed to prevent gelation of alginic acid contained in the composition. The treatment for preventing gelation includes: immediately before attaching the composition in the pretreatment step, controlling the material temperature of the food material to 30°C or lower; controlling the period of time, in which the material temperature of the food material from the pretreatment step is 40°C or higher, to not longer than 2 hours; and controlling the period of time, in which the material temperature of the food material from the pretreatment step is 10-20°C inclusive, to not longer than 12 hours.
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
83.
FINE PARTICLE PRODUCTION DEVICE AND FINE PARTICLE PRODUCTION METHOD
Provided is a fine particle production apparatus and a fine particle production method capable of easily obtaining surface treated fine particles. The fine particle production apparatus produces fine particles using feedstock by means of a gas-phase process. The apparatus includes a treatment section configured to transform the feedstock into a mixture in a gas phase state by means of the gas-phase process, a feedstock supply section configured to supply the feedstock to the treatment section, a cooling section configured to cool the mixture in a gas phase state in the treatment section using a quenching gas containing an inert gas, and a supply section configured to supply a surface treating agent to fine particle bodies in a temperature region in which the surface treating agent is not denatured, the fine particle bodies being produced by cooling the mixture in the gas phase state with the quenching gas.
B22F 9/08 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques à partir d'un matériau liquide par coulée, p. ex. à travers de petits orifices ou dans l'eau, par atomisation ou pulvérisation
C09C 3/08 - Traitement par des composés organiques de bas poids moléculaire
Fine particles that can be sintered and grow to 100 nm or larger without oxidation even when retained at a baking temperature in an oxygen-containing atmosphere and that can suppress oxidation in a long-term preservation in the air or other oxygen-containing atmospheres, a method of producing the fine particles, and a method of producing fine particles that can suppress oxidation in a collecting process after the production of the fine particles. A fine particle production method for producing fine particles using feedstock powder by means of a gas-phase process includes a step of producing fine particle bodies by converting the feedstock powder into a mixture in a gas phase state using a gas-phase process and cooling the mixture in a gas phase state with a quenching gas containing an inert gas and a hydrocarbon gas having 4 or less carbon atoms, and a step of supplying an organic acid to the produced fine particle bodies.
B22F 9/02 - Fabrication des poudres métalliques ou de leurs suspensionsAppareils ou dispositifs spécialement adaptés à cet effet par des procédés physiques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Prepared meals and frozen prepared meals consisting primarily one or more of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese, and eggs; prepared and packaged meals consisting primarily of meat; prepared and packaged meals consisting primarily of seafood; prepared and packaged meals consisting primarily of soya beans; frozen, prepared and packaged meals consisting primarily of vegetables; prepared meat; processed seafood; food products made from soya beans, namely tofu, deep fried tofu [atsu-age], fried tofu pieces [abura-age], freeze-dried tofu pieces [kohri-dofu], fermented soybeans [natto], soy pulp [okara], and soya milk; powdered eggs; tempura meat, seafood and vegetables; potato salad; prepared salads; pre-cooked curry stew; instant stew; soups; preparations for making soup; bouillon, bouillon concentrates; preserved, frozen, and dried fruits and vegetables; raisins; jellies and jams; compotes; flavoured nuts, roasted nuts, and candied nuts; baked beans and dried beans; edible oils and edible fats; milk products; dairy cream; pastry fillings of meat, fish, and vegetables; fruit fillings; vegetable paste purees; sweet red bean soups with pieces of mochi [oshiruko]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes [donnogu]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice [takikomi gohannomoto]; soup concentrates, soup cubes, and soup pastes for making Japanese-style hot pot dishes [nabenomoto]
(2) Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; packaged meal mixes consisting primarily of pasta or rice; lyophilised dishes with the main ingredient being pasta; lyophilised dishes with the main ingredient being rice; spaghetti; macaroni; ravioli; lasagna; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; ready-to-eat cereals; rice; starch for food; flour mixes for baking purposes; bread mixes, cake mixes, pancake mixes, and cookie mixes; tempura batter mix; batter mixes for karaage [Japanese-style fried chickens]; batter mixes for okonomiyaki [Japanese savoury pancakes]; batter mixes for takoyaki [Japanese savory pancake balls]; breadcrumbs [panko]; takoyaki [Japanese savory pancake balls filled with diced octopus]; okonomiyaki [Japanese savory pancakes]; frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; flour-based dumplings; dumpling skins; spring rolls; steamed stuffed buns; sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery goods namely, biscuits, cookies, cakes, pastries, pies, waffles, churros, and quiches; pizzas; bread and buns; pancakes; taiyaki [Japanese fish-shaped cakes with various fillings]; sugar confectionery; cereal-based snack food; seasonings; seasoning mixes; spices; sauces for meat, seafood, and vegetables; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry pastes, curry powder, and curry pastes; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten for food; leaven; yeast; flavourings for bread; fermented liquid flavourings, other than essential oils, for bread and pastries; meat tenderizers, for household purposes; fermenting malted rice [koji]; chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; ice cream, water ice and frozen confections; dessert puddings; ice cream mixes and sherbet mixes; dessert mixes; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge [okayu]; pounded rice cakes with adzuki-bean jam toppings [zenzai]
88.
METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR
A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.
The bundled pastas (1) according to the present invention comprise a plurality of dry spaghetti lines (11) each having a diameter of 1.0-3.0 mm inclusive and a length of 12-20 cm inclusive and at least one bundling band (12) with which the plurality of dry spaghetti lines (11) are bundled, wherein the total mass of the plurality of dry spaghetti lines (11) bundled with the at least one bundling band (12) is 50-150 g inclusive.
Provided are a method for keeping qualities of cooked rice and a method for producing cooked rice, including a step of bringing a polyvalent cation-containing liquid into contact with rice at any timing between before and after rice boiling or rice steaming, and a step of bringing an alginate-containing liquid into contact with the rice that contains a polyvalent cation and has been boiled or steamed.
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
A production method for noodles according to the present invention comprises: a production step for pregelatinized grain flour; and a step for preparing a noodle dough using a grain flour in which the content of the pregelatinized grain flour produced in the production step is 0.5-40 mass%. The production step for the pregelatinized grain flour comprises: a slurry heating step for heating a slurry that contains 100 parts by mass of a raw material grain flour and not less than 500 parts by mass of water such that the temperature of the slurry is not less than 90°C; and a step for drying the slurry that has been subject to the slurry heating step so as to obtain solid matter. The raw material grain flour may contain starch.
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; Gauze for dressings; Empty capsules for pharmaceuticals; Eyepatches for medical purposes; Ear bandages; Menstruation bandages; Menstruation tampons; Sanitary napkins; Sanitary panties; Absorbent cotton for medical use; Adhesive plasters for medical use; Bandages for dressings; Liquid bandages for skin wounds; Breast-nursing pads; Mothproofing paper; Dietary supplements for humans; Dietetic beverages adapted for medical purposes; Dietetic foods adapted for medical purposes; nutritionally fortified beverages for medical purposes for babies; Food for babies; Dietary supplements for animals Shortening; Edible oils and fats; Cream; Edible fat spread for spreading on bread; Frozen meat Tempura, namely, meat dipped in batter and deep-fried; Frozen seafood Tempura, namely, seafood dipped in batter and deep-fried; Frozen chicken Karaage, namely, Japanese fried chicken; Prepared meals and food consisting primarily of meat and processed meat; Processed meat; Prepared meals of food consisting primarily of seaweed; Prepared meals of food consisting primarily of seafood and foods prepared from fish; prepared entrees consisting primarily of seafood excluding blocks of boiled, smoked and then dried bonitos (Katsuo-bushi); dried pieces of agar jelly (Kanten); flakes of dried fish meat (Kezuri-bushi); fishmeal for human consumption; edible shavings of dried kelp (Tororo-kombu); sheets of dried laver (Hoshi-nori); dried brown alga (Hoshi-hijiki); dried edible seaweed (Hoshi-wakame); toasted sheets of laver (Yaki-nori); Prepared meals of food consisting primarily of dried and cooked fruits and vegetables; Frozen vegetable Tempura, namely, vegetables dipped in batter and deep-fried; Prepared meals and food consisting primarily of vegetables; Prepared meals and food consisting primarily of fruits; Prepared meals and food consisting primarily of beans; Preserved, dried and cooked fruits and vegetables; Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devils' tongue root (Konnyaku); Soy milk-based beverages; Tofu; Fermented soybeans (Natto); Frozen cooked omelets; Prepared meals and food consisting primarily of eggs and processed eggs; Processed eggs; Pre-cooked curry stew for filling bread; Pre-cooked stew for filling bread; Preparations for making soup; Bouillon concentrates; Instant or pre-cooked stew; Processed gratin for filling bread, consisting primarily of cheese, vegetables, mushrooms, and chicken Starch based binding agents for ice cream; Meat tenderizers for household purposes; Starch based preparations for stiffening whipped cream; Food flavorings, other than essential oils; Custard-based fillings for cakes and pies; Frozen doughnuts; Frozen apple pie; Frozen pancakes; Frozen Taiyaki, namely, Japanese-style cake filled with sweet bean paste; Frozen Imagawayaki, namely, Japanese-style cake filled with sweat bean paste; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; Bread and buns; Sandwiches; Chinese steamed buns; Hamburger sandwiches; Frozen cooked pizzas; Pizzas; Frozen cooked American hot dogs; Hot dog sandwiches; Meat pies; Mayonnaise; Semisolid salad dressing; Sauce for bread, namely, seasonings; Edible grain flour fermented seasonings; Seasonings; Flour paste made of wheat flour for food and starches; Prepared meals and food consisting primarily of processed cereals; Cooked rice; Red rice; Spaghetti; Macaroni; Pastas; Bread crumb; Cereal preparations, namely, processed cereals; Frozen meals consisting primarily of rice and also containing eggs; Frozen cooked Chuukadon being meals consisting primarily of a bowl of rice that is topped with stir-fried vegetables, meat and seafood; Frozen pre-prepared rice; Frozen pre-prepared pastas; Cooked Soba noodles; Cooked Yakisoba, namely, pan-fried noodles; Frozen cooked Udon noodles; Frozen cooked risotto; Frozen cooked lasagna; Frozen cooked gratin, namely, preparations for making a gratin comprised primarily of breadcrumbs and also including grated cheese; Frozen cooked Chinese rice noodles; Frozen cooked Chizimi consisting primarily of Korean savory pancakes and also containing vegetables; Frozen cooked Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; Frozen cooked Takoyaki consisting primarily of fried balls of batter mix and also consisting small pieces of octopus; Takoyaki being fried balls of batter mix and also containing small pieces of octopus; frozen cooked spring rolls; Chinese stuffed dumplings (Gyoza); Chinese steamed dumplings (Shumai); Sushi; Frozen cooked box lunches consisting primarily of rice and pasta; Prepared box lunches consisting primarily of rice and pasta; Ravioli; Malt extract for food; Yeast extract; Yeast powder; Fermented malted rice; Yeast; Baking powder; Instant cake mixes; mixes for bakery goods; Premix flour; Pasta sauces; Rice; Husked oats; Husked barley; powdered foods mainly made from processed cereals for culinary purposes, namely, beta-glucan; gluten additives for culinary purposes; Wheat flour for food; Karaage powder, namely, wheat flour mix for making Karaage; Tempura powder, namely, tempura batter mix; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; Flour for food; Preparations for making gratin, consisting primarily of pasta and cooking sauce
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW wheat to a wet heat treatment with saturated water vapor, and the wet-heat-treated product has an average particle size of 60-200 µm. This method for producing a mix for cakes according to this invention comprises: a step of using ASW as wheat and collecting wheat bran from the wheat; a step of applying wet heat treatment to the wheat bran to provide the wet-heat-treated product; and a step of mixing the wet-heat-treated product with other raw materials. The wet heat treatment comprises: storing the wheat bran to be treated in a sealed space; introducing saturated water vapor to the sealed space; and maintaining the temperature of the wheat bran at 80-98°C for 1-60 seconds.
The present invention provides a method for manufacturing noodles using a starting grain flour material, wherein the starting grain flour material comprises, per 100 parts by mass thereof, 10-50 parts by mass of heat-treated common wheat-derived bran, 30-80 parts by mass of ground durum wheat, and 10-40 parts by mass of wheat flour derived from common wheat, and the ratio by mass of the ground durum wheat and the wheat flour derived from common wheat is 85:15-40:60. Preferably, the bran derived from common wheat is bran derived from white wheat.
This dry pasta includes 5-40 parts by mass (inclusive) of bran derived from white wheat, which is an ordinary wheat, per 100 parts by mass of a cereal raw material. The dry pasta preferably furthermore includes 50-95 parts by mass (inclusive) of a durum wheat ground product per 100 parts by mass of the cereal raw material. Australia Standard White and/or Western White is preferred as the white wheat. The bran derived from the white wheat is preferably heat-treated. The dry pasta preferably also has a noodle shape.
Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.
