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1. 发明专利

JPH04104771A IMPROVEMENT OF QUALITY OF RAW MATERIAL FOR SOUP 失效
公开(公告)号：JPH04104771A
公开(公告)日：1992-04-07
申请号：JP22011990
申请日：1990-08-23
申请人： KIKKOMAN CORP
发明人： OTOMI AKIKO , KITAKURA YOSHIHISA , SOMEYA SEIICHI , HASHIMOTO HIKOTAKA
IPC分类号： A23L27/00
摘要： PURPOSE:To improve flavor of raw material for soup such as buckwheat noodles soup, noodles soup, UDON (wheat vermicelli) soup, TEMPURA (Japanese deep- fat fried food), boiled food soup or sauce for a bowl of seasoned ingredient and rice or sauce for a bowl of broiled eel and rice by putting a raw material, for soup in an open container under a specific condition and allowing the container to stand. CONSTITUTION:A raw material for soup is put in an open container having >=10m /l, preferably >=25m /l contact area with air and allowed to stand for >=3 days, preferably for 6-13 days to improve qualities of the raw material for soup.

2. 发明专利

JPH0416162A PREPARATION OF SOY SAUCE 失效
公开(公告)号：JPH0416162A
公开(公告)日：1992-01-21
申请号：JP11691990
申请日：1990-05-08
申请人： KIKKOMAN CORP
发明人： OTOMI AKIKO , FURUKAWA TOSHIO , KITAKURA YOSHIHISA , SOMEYA SEIICHI , HASHIMOTO HIKOTAKA
IPC分类号： A23L27/50
摘要： PURPOSE:To obtain a soy sauce having light color and enriched flavor without heat-resistant protease by subjecting soy sauce to permeating treatment with a low-pressure reverse osmosis membrane having a specific salt rejection. CONSTITUTION:Soy sauce is subjected to permeating treatment with a low- pressure reverse osmosis membrane having

3. 发明专利

JPS5966861A Preparation of retorted fish paste product 失效
标题翻译：补充鱼油产品的制备
公开(公告)号：JPS5966861A
公开(公告)日：1984-04-16
申请号：JP17629482
申请日：1982-10-08
申请人： Kikkoman Corp
发明人： NODA MINORU , SOMEYA SEIICHI , NOBUHARA AKIO
IPC分类号： A23L17/00
摘要： PURPOSE: To prevent the browning of a fish paste product caused by retort sterilization treatment, by adding one or more acids or amino acids to the raw material of the fish paste product during the grinding of the material, and carrying out the heat-forming and the retort sterilization of the material at the same time.
CONSTITUTION: One or more compounds selected from acids and amino acids are added to the raw material of fish paste product during the grinding process of the raw material or at an arbitrary stage before the grinding process. The ground mixture is if necessary formed, and put into a pouch or a can which can be retort-sterilized, and is if necessary deaerated, and retort-sterilized after sealing.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：为了防止由蒸煮灭菌处理引起的鱼糊产品的褐变，通过在研磨材料期间向鱼糊产品的原料中加入一种或多种酸或氨基酸，并进行热成型和同时对材料进行蒸煮灭菌。构成：在原料的研磨过程中或在研磨过程之前的任意阶段，将一种或多种选自酸和氨基酸的化合物加入到鱼糊产品的原料中。研磨混合物如果需要形成，并放入可以被蒸煮消毒的袋或罐中，并且如果需要，则进行脱气，并在密封后进行蒸煮消毒。

4. 发明专利

JPH048275A DRYING AGENT AND METHOD FOR PRESERVING DRIED FOOD 失效
公开(公告)号：JPH048275A
公开(公告)日：1992-01-13
申请号：JP11025990
申请日：1990-04-27
申请人： KIKKOMAN CORP
发明人： KOMORI AKIKO , KITAKURA YOSHIHISA , SOMEYA SEIICHI , HASHIMOTO HIKOTAKA
IPC分类号： A23G3/48 , A23G3/50 , A23L3/42 , A23L17/60
摘要： PURPOSE:To prevent aroma essential to soy sauce from vanishing and enrich the aroma by containing powdery soy sauce as a main constituent ingredient. CONSTITUTION:A drying agent is obtained by mixing powdery soy sauce prepared by spray drying, freeze-drying or vacuum drying soy sauce, as necessary, with dried starch, grain flour, etc. The resultant drying agent is then sealed in an air-possible bag without passing the powdery soy sauce therethrough to provide a package. The obtained package and a dried food are placed in an outer package having airtightness, hermetically sealed and preserved therein.

5. 发明专利

JPH0582185B2 失效
公开(公告)号：JPH0582185B2
公开(公告)日：1993-11-17
申请号：JP14478086
申请日：1986-06-23
申请人： KIKKOMAN CORP
发明人： NODA MINORU , SOMEYA SEIICHI , NOBUHARA AKIO
IPC分类号： A23L27/21 , A23L27/10 , A23L27/50 , A23L1/221 , A23L1/238

6. 发明专利

JPH05115259A UNREFINED SOY SEASONING 失效
公开(公告)号：JPH05115259A
公开(公告)日：1993-05-14
申请号：JP30570091
申请日：1991-10-25
申请人： KIKKOMAN CORP
发明人： OTOMI AKIKO , KITAKURA YOSHIHISA , SOMEYA SEIICHI , HASHIMOTO HIKOTAKA
IPC分类号： A23L27/50
摘要： PURPOSE:To provide the subject seasoning having a thermostable protease activity of =100 deg.C and further heat-treating it at 68-78 deg.C for >=3hr so as to control the thermostable protease activity to

7. 发明专利

JPS6214764A PRODUCTION OF SEASONING 失效
公开(公告)号：JPS6214764A
公开(公告)日：1987-01-23
申请号：JP15434485
申请日：1985-07-15
申请人： KIKKOMAN CORP
发明人： NODA MINORU , SOMEYA SEIICHI , SAKASAI NAOTOSHI , NOBUHARA AKIO
IPC分类号： A23L27/10
摘要： PURPOSE:To obtain a seasoning having shredded dried cuttlefishlike flavor relatively readily in a short time, by subjecting a fish or shellfish raw material to decomposition treatment, e.g. autolysis, enzymic decomposition or acid decomposition, adding a carbonate to the resultant decomposition product and removing the fishy smell peculiar to the fish and shellfish. CONSTITUTION:For example, fresh fish or shellfish, e.g. sardine, horse mackerel, mackerel, lobster or shrimp, shellfish or krill, is directly and finely cut or pulverized or heat denatured or defatted by a conventional method. The fish or shellfish after the above-mentioned treatment is subjected to decomposition treatment, e.g. autolysis, enzymic decomposition, acid decomposition, etc. Autolysis treatment, e.g. at 40-45 deg.C without pH adjustment and common salt within 5hr, is cited as the above-mentioned autolysis treatment. A carbonate, e.g. CaCO3 or MgCO3, is added to the fish or shellfish after the above-mentioned decomposition treatment and the resultant mixture is allowed to stand under conditions of =30 deg.C temperature to afford the aimed seasoning.

8. 发明专利

JPS60153748A PRODUCTION OF SEALED PACKAGED SWEET POTATO 失效
公开(公告)号：JPS60153748A
公开(公告)日：1985-08-13
申请号：JP736584
申请日：1984-01-20
申请人： KIKKOMAN CORP
发明人： NODA MINORU , SOMEYA SEIICHI , TSUKADA SUNAO , NOBUHARA AKIO
IPC分类号： A23B7/00 , A23B7/02 , A23B7/12 , A23L19/10
摘要： PURPOSE:To produce a sealed packaged sweet potato, having a high hardness, good sense of eating, strong sweetness, dark yellow hue and attractive appearance, and preservable for a long period, by drying a raw sweet potato under heating, sealing and packaging the dried raw sweet potato, and retort sterilizing the sealed package. CONSTITUTION:A raw sweet potato material is dried under heating at >=50 deg.C, preferably >=60 deg.C to give 3.0-15.0%, preferably 5-15% reduction in weight of the dried sweet potato based on the undried sweet potato, and the resultant dried sweet potato is put into a heat- and water-resistant packaging container, sealed and retort sterilized.

9. 发明专利

JPH05115261A SOY SAUCE FOR SOUP AND ITS PREPARATION 失效
公开(公告)号：JPH05115261A
公开(公告)日：1993-05-14
申请号：JP30569991
申请日：1991-10-25
申请人： KIKKOMAN CORP
发明人： OTOMI AKIKO , KITAKURA YOSHIHISA , SOMEYA SEIICHI , HASHIMOTO HIKOTAKA
IPC分类号： A23L27/00 , A23L27/50
摘要： PURPOSE:To obtain a mild say sauce free from soy sauce smell by passing nitrogen gas, etc., through a soy sauce to decrease the content of isobutyl alcohol, n-butyl alcohol and isoamyl alcohol in the say sauce below a prescribed level. CONSTITUTION:The objective soy sauce is prepared by passing nitrogen gas or air through a soy sauce, thereby decreasing the content of isobutyl alcohol, n-butyl alcohol and isoamyl alcohol in the say sauce to

10. 发明专利

JPH02131554A SOY SAUCE FOR PROCESSING FISH-PASTE PRODUCT AND PRODUCTION OF FISH-PASTE PRODUCT 失效
公开(公告)号：JPH02131554A
公开(公告)日：1990-05-21
申请号：JP28242088
申请日：1988-11-10
申请人： KIKKOMAN CORP
发明人： KOMORI AKIKO , KITAKURA YOSHIHISA , SOMEYA SEIICHI , HASHIMOTO HIKOTAKA
IPC分类号： A23L17/00 , A23L13/00 , A23L27/50
摘要： PURPOSE:To improve flavor of a fish-paste product by adding specific soy sauce to a fish-paste product. CONSTITUTION:Raw soy or pasteurized soy sauce is passed through an ultrafiltration membrane having =100 deg.C for

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