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1. 发明专利

CA2070715A1 METHOD OF CULTIVATING MUSHROOMS 未知
公开(公告)号：CA2070715A1
公开(公告)日：1992-12-08
申请号：CA2070715
申请日：1992-06-08
申请人： KIKKOMAN CORP
发明人： KAWAI GENSHIRO , FUKUSHIMA YAICHI , OKADA KIMIHARU , YAMADA SHIRO , FUSE HISAFUMI , OSAKI KATSUMICHI , YUASA KATSUMI , HASHIBA HIRONAGA , SUZUKI MASARU , MOTAI HIROSHI
IPC分类号： A01G1/04
摘要： A culture solution containing a previously cultivated mushroom fungus is diluted with a liquid culture medium at dilution rate of 0.05/h or less, and agitated with an agitating power of 0,4 w/L or higher in a culture tank for continuous cultivation of the mushroom fungus at 25.degree.C with a pH of 5. The culture solution is continuously drawn out of the culture tank, and inoculated in a mushroom bed or sawdust, etc. for mushroom cultivation.

2. 发明专利

NL1004345C2 未知
公开(公告)号：NL1004345C2
公开(公告)日：1997-08-12
申请号：NL1004345
申请日：1996-10-23
申请人： KIKKOMAN CORP
发明人： OURA MASAMI , HASHIBA HIRONAGA
IPC分类号： A23L27/50 , C01D3/16 , A23L1/238
摘要： A soy sauce is produced by mixing a salt solution having a hard component concentration of not more than 20 ppm as calcium with a soy sauce koji, and subjecting the mixture to fermentation and ageing and then compressing it to obtain a crude soy sauce, and heat-treating the crude soy sauce in a plate-type exchanger, thereby the hard component decomposition on the plate surface being lowered and the frequency of washing the plate surface resulting in considerable decrease.

3. 发明专利

NL1004345A1 未知
公开(公告)号：NL1004345A1
公开(公告)日：1997-05-02
申请号：NL1004345
申请日：1996-10-23
申请人： KIKKOMAN CORP
发明人： OURA MASAMI , HASHIBA HIRONAGA
IPC分类号： A23L27/50 , C01D3/16 , A23L1/238
摘要： A soy sauce is produced by mixing a salt solution having a hard component concentration of not more than 20 ppm as calcium with a soy sauce koji, and subjecting the mixture to fermentation and ageing and then compressing it to obtain a crude soy sauce, and heat-treating the crude soy sauce in a plate-type exchanger, thereby the hard component decomposition on the plate surface being lowered and the frequency of washing the plate surface resulting in considerable decrease.

4. 发明专利

JPH0611224B2 失效
公开(公告)号：JPH0611224B2
公开(公告)日：1994-02-16
申请号：JP22479185
申请日：1985-10-11
申请人： KIKKOMAN CORP
发明人： HASHIBA HIRONAGA , HASHIMOTO HIKOTAKA , MOTAI HIROSHI
IPC分类号： A23L27/50 , A23L1/238

5. 发明专利

JPS6152262A Preparation of soy sauce 失效
标题翻译：大豆的制备
公开(公告)号：JPS6152262A
公开(公告)日：1986-03-14
申请号：JP17044384
申请日：1984-08-17
申请人： Kikkoman Corp
发明人： HASHIBA HIRONAGA , MOTAI HIROSHI
IPC分类号： A23L27/50
摘要： PURPOSE: To prepare a soy sauce having remarkably high transparency and resistant to the formation of secondary scum, by heating unrefined soy sauce at a specific temperature, keeping in the temperature range, cooling as quickly as possible, pressing by conventional method, and filtering the obtained raw soy sauce with a filtration membrane having specific pore size.
CONSTITUTION: Unrefined soy sauce is heated at ≥65°C (preferably 70W80°C), maintained at a temperature within the above temperature range for ≤24hr (preferably for 50min), and cooled as far as quickly (e.g. forcibly contacting with running water) to ≤50°C. The cooled unrefined soy sauce is pressed by conventional method to obtain raw soy sauce. The objective soy sauce can be prepared by filtering the raw soy sauce with a filtration membrane having maximum pore diameter of 0.1W0.8μm.
COPYRIGHT: (C)1986,JPO&Japio
摘要翻译：目的：制备具有高透明度，耐二次浮渣形成的酱油，通过在特定温度下加热未精制酱油，保持温度范围，尽可能快地冷却，通过常规方法压制，过滤获得具有特定孔径的过滤膜的生酱油。构成：将未精制酱油加热至> = 65℃（优选70-80℃），保持在上述温度范围内<= 24小时（优选50分钟），并快速冷却（例如强制与自来水接触）至<= 50℃。通过常规方法压制冷却的未精制酱油以获得生酱油。可以通过用最大孔径为0.1-0.8μm的过滤膜过滤生酱油来制备目标酱油。

6. 发明专利

JPH0612983B2 失效
公开(公告)号：JPH0612983B2
公开(公告)日：1994-02-23
申请号：JP3659185
申请日：1985-02-27
申请人： KIKKOMAN CORP
发明人： OOSHIMA HIROSHI , TAKAMATSU HIROSHI , KAKINUMA TOMIO , HASHIBA HIRONAGA
IPC分类号： A23L27/50 , B01D61/14 , A23L1/238

7. 发明专利

JPH05219915A PRODUCTION OF LOW-SALT SOY SAUCE 失效
公开(公告)号：JPH05219915A
公开(公告)日：1993-08-31
申请号：JP14528991
申请日：1991-05-22
申请人： KIKKOMAN CORP
发明人： HAMADA KOJI , NAKADAI TADANOBU , HASHIBA HIRONAGA
IPC分类号： A23L27/50
摘要： PURPOSE:To efficiently obtain low-salt soy sauce, excellent in aroma and useful for health, etc., by charging soy sauce KOJI (yeast) under specific conditions, fermenting and aging the KOJI. CONSTITUTION:The objective low-salt soy sauce is obtained by charging soy sauce KOJI in an amount so as to provide 9-12% common salt concentration and 2.0-2.5% nitrogen concentration of unrefined soy liquid after aging in charging water containing 1-5% alcohol, fermenting and aging the charged KOJI according to a conventional method thereafter.

8. 发明专利

JPH04169168A METHOD FOR PRESERVING SALT-CONTAINING SEASONING LIQUID 失效
公开(公告)号：JPH04169168A
公开(公告)日：1992-06-17
申请号：JP29540990
申请日：1990-11-02
申请人： KIKKOMAN CORP
发明人： SASAKI TSUTOMU , HAMADA KOJI , HASHIBA HIRONAGA , OKUHARA AKIRA
IPC分类号： A23L27/50 , A23L27/00
摘要： PURPOSE:To safely preserve a salt-containing seasoning liquid by addition thereof in a small amount without using a synthetic preservative by adding a clove or an extract solution thereof to the salt-containing seasoning liquid. CONSTITUTION:A clove or an extract separated from a pulverized clove with ethyl alcohol in an amount of 0.02-1.0% (wt./wt.) is added to a salt-containing seasoning liquid such as soy sauce or a soup for noodles preferably just before bottling, etc., to carry out the objective preservation.

9. 发明专利

JPH0799923A PRODUCTION OF SEASONING 失效
公开(公告)号：JPH0799923A
公开(公告)日：1995-04-18
申请号：JP27478093
申请日：1993-10-07
申请人： KIKKOMAN CORP
发明人： OGASAWARA YUTAKA , HAMADA KOJI , MORI SHUZO , HASHIBA HIRONAGA
IPC分类号： A23L27/21 , A23L1/227
摘要： PURPOSE:To prepare a seasoning remarkably enriched in glutamic acid and improved in flavor and taste. CONSTITUTION:In a method for producing a seasoning by treating a protein raw material with a protease, the liquid culture product of Bacillus subtilis having an ability for producing gamma-GTP(gamma-glutamyltranspeptidase) and not giving the smell of fermented soybeans to the culture product is added to the protease- acting reactional system.

10. 发明专利

JPH02228396A PROCESS FOR CONCENTRATING FRAGRANT COMPONENT 失效
公开(公告)号：JPH02228396A
公开(公告)日：1990-09-11
申请号：JP4862289
申请日：1989-03-02
申请人： KIKKOMAN CORP , NODA SANGYO KAGAKU KENKYUSHO
发明人： OZAWA YOSHINORI , MORI HARUHIKO , HASHIBA HIRONAGA , AIJIMA TETSURO
IPC分类号： A23L27/50 , C11B9/02
摘要： PURPOSE:To efficiently concentrate a fragrant component by a process wherein brewed food or drink is distilled to give a distillate containing a fragrant component, this distillate is brought into contact with a specified adsorbent, and then solvent extraction is effected. CONSTITUTION:Brewed food or drink or the by-product thereof is subjected to vacuum distillation or stream distillation to give a distillate containing a fragrant component. This distillate is passed through a column packed with a reversed-phase partition adsorbent (e.g. silica gel having 13C alkyl groups chemically bonded thereto) or a cyclodextrin polymer for adsorption of the fragrant component, which is then extracted with a solvent (e.g. ethyl alcohol) to give a fragrant component extract.

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