Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

Hayashibara Co., Ltd.

Seibutsu Kagaku Kenkyujo

Kabushiki Kaisha Hayashibara

Kabushiki Kaisha Hayashibara Seibutsu

Toshiyuki Sugimoto

Toshio Miyake

Michio Kubota

Hiroto Chaen

Takashi Shibuya

Kazuhiko Maruta

Tomoyuki Nishimoto

Keiji Tsusaki

Takahiko Mandai

Masayuki Nakano

Tetsuya Nakada

Hajime Aga

Kazuko Hattori

Hitoshi Mitsuzumi

Koji Yokobayashi

Shouji Ikegami

Shuzo Sakai

Kaname Sugimoto

Shigetaka Okada

Sumio Kitahata

Yasuo Takeuchi

Shigeharu Yoshikawa

Shuzo Sakia

Akihiko Tabuchi

The object of the present invention is to overcome conventional demerits of pullulan powders prepared by conventional techniques, i.e., they could not be homogeneously mixed with non-reducing saccharides composed of glucose units when mixed together, and the resulting mixtures do not easily dissolve in water; and to provide a pullulan-containing powder with an improved rate of water dissolution, as well as to provide preparations and uses thereof. The present invention solves the above object by providing a pullulan-containing powder which uniformly comprises pullulan as a main ingredient and a non-reducing saccharide, and their process and uses; wherein the pullulan-containing powder is prepared by the steps of preparing a solution dissolving pullulan and a non-reducing saccharide homogeneously, pulverizing the solution, and collecting the resulting pullulan-containing powder. The powder has an improved rate of water dissolution, while retaining satisfactory resistance to humidity without fear of causing separation between the pullulan and the non-reducing saccharide.

Pullulan-containing powder, process for producing the same and use thereof

Since conventional high pullulan content shaped products have a low stability to the change of humidity, the object of the present invention is to provide a high pullulan content shaped product having a satisfactory stability to the change of humidity, a process for producing the same, and uses. The present invention solves the above object by establishing high pullulan content shaped product with an improved stability to the change of humidity by incorporating a prescribed amount of &#x3b1;,&#x3b1;-trehalose into pullulan in preparing the high pullulan content shaped product, and a process for producing the same, and by providing uses of the high pullulan content shaped product obtainable by the process.

Molded object having high pullulan content, process for the producing the same, and use thereof

The object of the present invention is to provide a powdery product comprising crystalline &#x3b2;-maltose monohydrate which is powderized by spray method, and has a high-solubility in aqueous solvents and a satisfactory handleability, and to its preparation and uses. The present invention solves the above object by establishing a powdery product comprising crystalline &#x3b2;-maltose monohydrate which comprises 7% (w/w) or more but less than 14% (w/w) &#x3b1;-anomeric maltose, and has a crystallinity of 62% or more but less than 72%; a process for producing thereof which comprises the steps of producing a massecuite from an aqueous maltose solution comprising 86% (w/w) or more but less than 93% (w/w) of maltose and 2% (w/w) or more of glucose, on a dry solid basis, powderizing by a spray method, keeping in a relatively low humidity and a relatively high temperature, and further keeping in a relatively high humidity- and a relatively low temperature-condition; and uses thereof for various compositions such as foods, cosmetics, and pharmaceuticals.

Powdery product comprising crystalline &#x3b2;-maltose monohydrate, its preparation, and uses

The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; and to provide processed foods produced by the process. The object is solved by establishing the process for producing processed foods which is characterized in that it comprises the steps of contacting raw food materials with a saccharide to accrete and/or penitrate the saccharide to and/or into an intact food material without blanching and then heating the resulting mixture by one or more heating methods selected from the group consisting of steaming, baking, frying, and microwaving to effectively exert the inherent flavor and taste of the food material, and to provide superior preservative stability; and processed foods produced by the process.

Method of producing processed food

Powder comprising water-containing &#x3b2;-maltose crystals and production process and use thereof

Disclosed is a recombinant thermostable enzyme which has a molecular weight of about 54,000-64,000 daltons and a pI of about 5.6-6.6, and releases trehalose from non-reducing saccharides having a trehalose structure as an end unit and a degree of glucose polymerization of at least 3. The enzyme has a satisfactorily-high thermostability, i.e. it is not substantially inactivated even when incubated in an aqueous solution (pH 7.0) at 85&deg; C. for 60 min, and this facilitates the production of trehalose on an industrial scale and in a satisfactorily-high yield.

Recombinant thermostable enzyme which releases trehalose from non-reducing saccharide

Disclosed is a novel amylase which mainly forms maltohexaose and maltoheptaose when acts on starch, but does not substantially hydrolyze maltohexaose and a lower molecular oligosaccharide than maltohexaose. The amylase can be prepared from microorganisms of the genus Alcaligenes, and has a relatively-high optimum temperature and thermal stability, as well as a relatively-wide range of optimum pH and pH stability. By using the amylase, saccharide compositions rich in maltohexaose and/or maltoheptaose or those rich in maltohexaitol and/or maltoheptaitol can be readily prepared in an industrial scale, and the saccharide compositions thus obtained can be used in a variety of food products, cosmetics and pharmaceuticals.

Maltohexaose and maltoheptaose-forming amylase, and its preparation and uses

Disclosed are novel thermostable trehalose-releasing enzyme, and its preparations and uses. The enzyme is obtainable from the culture of microorganisms such as Sulfolobus acidocaldarius (ATCC 33909 and ATCC 49426) and Sulfolobus solfataricus (ATCC 35091 and ATCC 35092), and capable of hydrolyzing at a temperature of over 55.degree. C. the linkage between a trehalose moiety and the remaining glycosyl moiety in a non-reducing saccharide having a trehalose structure as an end unit and having a degree of glucose polymerization of 3 or higher. Trehalose and compositions containing the same are extensively useful in food products, cosmetics and pharmaceuticals.

Thermostable trehalose-releasing enzyme

Maltohexaose and maltoheptaose-forming amylase, and its preparation and

An enzyme, which has a molecular weight of about 57,000-120,000 daltons on SDS-PAGE and a pI of about 3.8-5.1 on isoelectrophoresis using ampholyte, converts maltose into trehalose and vice versa. The enzyme was isolated from microorganisms of the genera Pimelobacter, Pseudomonas and Thermus. By using the enzyme, trehalose is readily formed from a commercially available maltose in an industrial scale and a relatively-low cost. Trehalose and saccharide compositions containing the same, which are preparable with the enzyme, are suitably used in food products, cosmetic compositions and pharmaceutical compositions.

Maltose-trehalose converting enzyme, and preparation and uses thereof

Disclosed is a recombinant thermostable enzyme which has a molecular weight of about 54,000-64,000 daltons and a pI of about 5.6-6.6, and releases trehalose from non-reducing saccharides having a trehalose structure as an end unit and a degree of glucose polymerization of at least 3. The enzyme has a satisfactorily-high thermostability, i.e. it is not substantially inactivated even when incubated in an aqueous solution (pH 7.0) at 85.degree. C. for 60 min, and this facilitates the production of trehalose on an industrial scale and in a satisfactorily-high yield.

Recombinant thermostable enzyme which releases trehalose from

Disclosed are novel non-reducing saccharide-forming enzyme, and its preparation and uses. The enzyme is obtainable from the culture of microorganisms such as Rhizobium sp. M-11 (FERM BP 4130) and Arthrobacter sp. Q36 (FERM BP-4316), and capable of forming non-reducing saccharides having a trehalose structure when allowed to act on reducing partial starch hydrolysates. Glucoamylase and .alpha.-glucosidase readily yield trehalose when allowed to act on the non-reducing saccharides. These non-reducing saccharides and trehalose are extensively useful in food products, cosmetics and pharmaceuticals.

Non-reducing saccharide-forming enzyme, its preparation and uses

Disclosed are a novel desiccant containing a non-reducing anhydrous trehalose as an effective ingredient; a dehydration of hydrous matters, e.g. food products, pharmaceuticals and cosmetics, therewith; and dehydrated products obtained by the dehydration. Such hydrous matters are dehydrated without causing alteration or deterioration by incorporating anhydrous trehalose into the hydrous matters to convert the anhydrous trehalose into hydrous crystalline trehalose. The anhydrous trehalose are anhydrous crystalline trehalose and hydrous amorphous trehalose.

Trehalose composition for prolonging product shelf life

Disclosed is a recombinant thermostable enzyme which has a molecular weight of about 69,000-79,000 daltons and a pI of about 5.4-6.4, and forms non-reducing saccharides having a trehalose structure as an end unit from reducing amylaceous saccharides having a degree of glucose polymerization of at least 3. The enzyme has satisfactorily high thermostability, i.e. it is substantially not inactivated even when incubated in an aqueous solution (pH 7.0) at 85.degree. C. for 60 min, and this facilitates the production of such non-reducing saccharides on an industrial scale and in a satisfactorily-high yield.

Growing community of inventors

Okayama, Japan

Toshiyuki Sugimoto