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1. 发明授权

US4308284A Process for producing koji for fermented food products 失效
标题翻译：生产发酵食品曲调的方法
公开(公告)号：US4308284A
公开(公告)日：1981-12-29
申请号：US142690
申请日：1980-04-22
申请人： Fumio Noda , Keitaro Mogi , Akio Hagiwara , Takashi Iwaasa
发明人： Fumio Noda , Keitaro Mogi , Akio Hagiwara , Takashi Iwaasa
IPC分类号： C12N9/00 , A23L11/00 , C12N1/14 , C12N1/16 , C12N1/20 , A23L1/10 , A23L1/20 , A23L1/238
CPC分类号： A23L11/09
摘要： In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.
摘要翻译：在用于生产发酵食品的曲子的方法中，包括将曲霉菌接种在改性曲柄底物中并在约20℃至约40℃的温度下培养足以产生发酵的曲的时间在具有至多4个碳原子的脂族羧酸的盐存在下的食品; 其中所述培养是在选自乳酸菌和酵母中的至少一种添加剂存在下进行的。

2. 发明授权

US4407826A Method of producing Koji products 失效
标题翻译：生产Koji产品的方法
公开(公告)号：US4407826A
公开(公告)日：1983-10-04
申请号：US303124
申请日：1981-09-17
申请人： Fumio Noda , Kazuya Hayashi , Keitaro Mogi , Takashi Iwaasa , Toshio Sakasai , Nobuyoshi Iguchi
发明人： Fumio Noda , Kazuya Hayashi , Keitaro Mogi , Takashi Iwaasa , Toshio Sakasai , Nobuyoshi Iguchi
IPC分类号： C12N1/14 , A23L27/50 , A23L1/20 , A23L1/10 , A23L1/238
CPC分类号： A23L27/50
摘要： In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding(A) at least one compound selected from the group consisting of salts of aliphatic carboxylic acids having 1 to 4 carbon atoms, and(B) at least one compound selected from the group consisting of chlorous acid, hypochlorous acid, sulfurous acid, hyposulfurous acid, hydrogensulfurous acid, pyrosulfurous acid, salts of these acids, hydrogen peroxide, bleaching powder, chloramine-B, chloramine-T, halazone and acrylamideat any time ranging from a step of preparing the substrate to the step of cultivation.
摘要翻译：在制造发酵产物的方法中，其包括将霉菌接种在基质中并进行培养，其改进包括加入（A）至少一种选自碳原子数1〜4的脂肪族羧酸的盐，和（B）选自亚氯酸，次氯酸，亚硫酸，亚硫酸，亚硫酸，亚硫酸，这些酸的盐，过氧化氢，漂白粉，氯胺B，氯胺T ，卤嗪酮和丙烯酰胺，从制备底物的步骤到培养步骤。

3. 发明授权

US4329370A Process for producing solid koji 失效
标题翻译：生产固体曲的方法
公开(公告)号：US4329370A
公开(公告)日：1982-05-11
申请号：US155166
申请日：1980-06-02
申请人： Fumio Noda , Kazuya Hayashi , Keitaro Mogi , Takashi Iwaasa , Takeji Mizunuma , Toshio Sakasai
发明人： Fumio Noda , Kazuya Hayashi , Keitaro Mogi , Takashi Iwaasa , Takeji Mizunuma , Toshio Sakasai
IPC分类号： C12G3/02 , A23L7/104 , A23L11/00 , A23L27/50 , C12G3/08 , C12N1/14 , A23L1/20
CPC分类号： A23L11/09 , A23L7/104
摘要： In a process for producing a solid koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.
摘要翻译：在用于生产发酵食品的固体曲的方法中，包括将曲霉菌接种在改性曲柄底物中并在约20℃至约40℃的温度下培养足够的时间以产生固体用于发酵食品的曲调，其中在接种曲霉后约10小时至约20小时期间的某个时间，对培养系统进行干燥处理以将其含水量调节至约30+ / -5％。

4. 发明授权

US4115591A Process for producing koji and utilization of the koji 失效
标题翻译：生产曲曲的过程和曲的利用
公开(公告)号：US4115591A
公开(公告)日：1978-09-19
申请号：US790870
申请日：1977-04-26
申请人： Fumio Noda , Keitaro Mogi , Toshio Sakasai
发明人： Fumio Noda , Keitaro Mogi , Toshio Sakasai
IPC分类号： A23L7/104 , A23L27/50 , C12N1/14 , A23L1/20 , A23L1/238
CPC分类号： A23L27/50 , A23L7/104
摘要： In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.
摘要翻译：在制造曲子的方法中，其包括将曲曲霉菌接种在改性曲柄底物中并在20℃至40℃的温度下培养足够时间以产生曲曲的时间，其改进在于其存在下进行培养基于未改性的曲线底物的总重量为0.05至8重量％的含有至多4个碳原子的脂族羧酸的钠盐或钾盐。改进的方法使得可以抑制培养系统的细菌污染，并提供在制造发酵食品如酱油，味噌和米糠中时具有高比例的氮和糖利用率的优质曲调。

5. 发明授权

US4117169A Process for producing fermented liquid food products 失效
标题翻译：生产发酵液体食品的方法
公开(公告)号：US4117169A
公开(公告)日：1978-09-26
申请号：US809701
申请日：1977-06-24
申请人： Fumio Noda , Keitaro Mogi , Toshio Sakasai
发明人： Fumio Noda , Keitaro Mogi , Toshio Sakasai
IPC分类号： A23L11/20 , A23L7/104 , A23L27/50 , C12G3/00 , C12H1/14 , C12N1/00 , A23L1/20 , A23L1/10 , A23L1/238
CPC分类号： C12G3/00 , A23L27/50 , A23L7/104
摘要： In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

6. 发明授权

US4476144A Process for producing concentrated shoyu 失效
标题翻译：浓缩生产工艺
公开(公告)号：US4476144A
公开(公告)日：1984-10-09
申请号：US393861
申请日：1982-06-30
申请人： Seiji Kitahara , Keitaro Mogi , Thoziro Shimada , Fumio Noda , Yoshihiro Tateyama
发明人： Seiji Kitahara , Keitaro Mogi , Thoziro Shimada , Fumio Noda , Yoshihiro Tateyama
IPC分类号： A23L27/50 , A23L1/20 , A23L1/238
CPC分类号： A23L27/50
摘要： A process for producing concentrated shoyu which comprises adding and mixing a shoyu koji into the juice separated from a shoyu moromi in the early stage of brewing, used as a brewing water, and then carrying out fermentation and ageing according to the usual method.
摘要翻译：一种生产浓缩芽的方法，其包括在酿造初期将由浅曲曲加入并混合到从蜀黍中分离的果汁中，用作酿造水，然后根据常规方法进行发酵和熟化。

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