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1. 发明专利

JPH01132934A METHOD AND APPARATUS FOR ANALYZING LIQUID 失效
公开(公告)号：JPH01132934A
公开(公告)日：1989-05-25
申请号：JP29082887
申请日：1987-11-18
申请人： KIKKOMAN CORP , BURAN LE BE KK
发明人： KOBAYASHI KUNIO , HASHIMOTO HIKOTAKA , MIURA TAKESHI
IPC分类号： G01N21/35 , G01N21/3577 , G01N21/359
摘要： PURPOSE:To enhance not only analytical accuracy but also production efficiency by a simple means, by making the liquid sample in a near infrared analyser constant to analyze the same. CONSTITUTION:At first, the temp. of a liquid specimen is converted to predetermined temp. by a heat exchange part 3i on the way of a tube 3c to be kept constant and the liquid sample passes through a pressure controller 4. In this controller 4, the liquid sample always flows out to the outside from an overflow pipe and the pressure of the flowing liquid sample is held to a head. The open air invading in a tube 3b when the base end 3l of the tube 3b is changed over comes near to the upper part of the liquid sample along flow and floats upwardly from the vertical part of the T-tube of the apparatus 4 to flow out to the upper open air through an air vent pipe. That is, the apparatus 4 is allowed to have a simple structure to perform pressure equalizing action and air venting action. In this state, the near infrared analyser 2 analyzes the liquid specimen.

2. 发明专利

JPH01132933A METHOD AND APPARATUS FOR ANALYZING LIQUID 失效
公开(公告)号：JPH01132933A
公开(公告)日：1989-05-25
申请号：JP29082787
申请日：1987-11-18
申请人： KIKKOMAN CORP , BURAN LE BE KK
发明人： KOBAYASHI KUNIO , HASHIMOTO HIKOTAKA , MIURA TAKESHI
IPC分类号： G01N21/35 , G01N21/3577 , G01N21/359 , G01N33/02 , G01N33/14
摘要： PURPOSE:To enhance not only analytical accuracy but also production efficiency by a simple means, by stopping the liquid sample in a near infrared analyser to analyze the same. CONSTITUTION:The liquid sample discharged from a near infrared analyser 2 is sent out in the order of tube 3d tube pump 3a tube 3e to be allowed to flow for a definite time and, thereafter, the pump 3a is stopped. Since the rotary roller of the pump 3a is stopped in such a state that the liquid sample is sealed in a flexible tube, the liquid sample in tubes 3c, 3d is sealed and the flow thereof is stopped. The analyser 2 analyzes the stationary liquid sample. After analysis, the base end 3l of a tube 3b is detached from a column 5a by a changeover apparatus 3m to be connected to the leading end 6d of a tube 6b. Next, tube pump 3a, 6c are started to wash the pump 3a, the tubes 3b, 3c and the apparatus 2. Subsequently a turntable 5c is rotated by one pitch by a sampler control box 5a. Next, the base end 3l is connected to a column 5b to analyze the liquid sample in the column 5b.

3. 发明专利

JPH06341951A LIQUID ANALYZER 失效
公开(公告)号：JPH06341951A
公开(公告)日：1994-12-13
申请号：JP23931193
申请日：1993-09-27
申请人： KIKKOMAN CORP , BURAN LE BE KK
发明人： KOBAYASHI KUNIO , HASHIMOTO HIKOTAKA , MIURA TAKESHI
IPC分类号： G01N1/00 , G01N21/35 , G01N21/3577 , G01N21/359 , G01N35/10 , G01N35/06
摘要： PURPOSE:To improve analysis accuracy of an analysis cell remarkably by letting air go out of liquid fully and making pressure of liquid constant. CONSTITUTION:This a liquid analyzer which consists of a near infrared light analyzer which analyzes component of liquid, a sample supply device which supplies liquid to the near infrared light analyzer, and a pressure controller which is provided in a tube which connects the near infrared light analyzer and the sample supply device. The pressure controller 4 is constituted by an air discharge tube 4d which discharges air in a tube 3c, a pressure control valve 4e which controls pressure of fluid in the tube 3c, and a pressure sensor 4f which measures pressure in the tube 4d. Pressure of liquid from which air is discharged fully is kept constant for analysis.

4. 发明专利

JPS63237757A FERMENTATION CONTROL OF UNREFINED SOY SAUCE AND DEVICE THEREFOR 失效
公开(公告)号：JPS63237757A
公开(公告)日：1988-10-04
申请号：JP6894387
申请日：1987-03-25
申请人： KIKKOMAN CORP
发明人： HASHIMOTO HIKOTAKA , KOBAYASHI KUNIO
IPC分类号： A23L11/00 , A23L27/50 , C12M1/36
摘要： PURPOSE:To contrive to automatize fermenting process, by feeding unrefined soy sauce or a filtrate thereof to an automatic analyzer for many items, simultaneously analyzing plural components to obtain characteristic values of unrefined soy sauce and regulating fermentation control elements of unrefined soy sauce depending upon the characteristic values of unrefined soy sauce. CONSTITUTION:Unrefined soy cause in a fermentation tank 1 or a filtrate thereof is fed to an automatic analyzer 4 for many items and plural components are simultaneously analyzed to obtain characteristic values of unrefined soy sauce. In a controller 10, operating valves to regulate fermentation control elements of unrefined soy sauce, namely, an air-permeable operating valve 13, additive operating valves 16 and 17, temperature control operating valves 22 and 23 are controlled by signal from the analyzer 4. Consequently, fermentation process can be automatized by combining the titled device with other control devices.

5. 发明专利

JPH0612982B2 失效
公开(公告)号：JPH0612982B2
公开(公告)日：1994-02-23
申请号：JP6894387
申请日：1987-03-25
申请人： KIKKOMAN CORP
发明人： HASHIMOTO HIKOTAKA , KOBAYASHI KUNIO
IPC分类号： A23L11/00 , A23L27/50 , C12M1/36 , A23L1/238
摘要： A fast, accurate and low cost method of controlling the fermentation of moromi mash includes the steps of automatically sampling a portion of the mash, automatically and simultaneously analyzing the concentrations of at least two ingredients in the sampled portion, calculating an amount to be added of at least one controlling element to adjust the concentrations of the two ingredients to target values and adding the calculated amount of the controlling element to the moromi mash, an infrared analyzer is used to automatically and simultaneously determine the concentrations of key ingredients from a single sample.

6. 发明专利

JPH01240178A METHOD FOR STERILIZING SALT-REDUCED FOOD AND DRINK 失效
公开(公告)号：JPH01240178A
公开(公告)日：1989-09-25
申请号：JP6320888
申请日：1988-03-18
申请人： KIKKOMAN CORP
发明人： IMAI HIROTAKA , KOBAYASHI KUNIO , HOSOYAMA HIROSHI , OKADA TOSHIO , HASHIMOTO HIKOTAKA
IPC分类号： A23L3/16 , A23L27/00 , A23L27/50
摘要： PURPOSE:To obtain a microbiologically stable salt-reduced food and drink capable of withstanding preservation for a long period, by heat-treating the salt-reduced food or drink at a temperature within a specific range. CONSTITUTION:A salt-reduced food or drink, such as salt-reduced soy sauce, broth soy cause or noodle dip or soup, with

7. 发明专利

JPS63237758A PRODUCTION OF SOY SAUCE AND DEVICE THEREFOR 失效
公开(公告)号：JPS63237758A
公开(公告)日：1988-10-04
申请号：JP6894287
申请日：1987-03-25
申请人： KIKKOMAN CORP
发明人： HASHIMOTO HIKOTAKA , KOBAYASHI KUNIO
IPC分类号： A23L27/50
摘要： PURPOSE:To contrive to automatize fermenting process, by feeding soy sauce to an automatic analyzer for many items, simultaneously analyzing plural components and adjusting the components of soy sauce depending upon the analyzed values. CONSTITUTION:A soy sauce tank 1 is communicated with a sample feed opening 6 of an automatic analyzer 3 for many items and soy sauce is fed to the analyzer 3 to analyzer plural components simultaneously. Flowmeters 13-15 communicated with operating valves 9-11 to regulate production control elements of soy sauce are set, respectively. In a controller 8, the operating valves 9-11 are regulated by signals from the analyzer and the flowmeters 13-15 to adjust the components of soy sauce. Consequently, automatization of soy sauce production process can be contrived.

8. 发明专利

JPS6373144A METHOD AND APPARATUS FOR INJECTING SAMPLE LIQUID IN CONTINUOUS COULOMETRIC ANALYSIS 失效
公开(公告)号：JPS6373144A
公开(公告)日：1988-04-02
申请号：JP21836486
申请日：1986-09-17
申请人： TOA ELECTRONICS , KIKKOMAN CORP
发明人： MURAYAMA JIRO , KAKEFUDA YOSHIHIKO , SUZUKI KAZUO , KOBAYASHI KUNIO , YAMANAKA SETSUO , HASHIMOTO HIKOTAKA
IPC分类号： G01N1/00 , G01N27/42
摘要： PURPOSE:To maintain electrolyte in a measuring cell at a constant quantity all the time, by automatically injecting sample liquid in the measuring cell, and automatically discharging the electrolyte corresponding to the quantity of the injected sample liquid out of the measuring cell at the same time to the outside of this system. CONSTITUTION:A through holes 17' at one side of rotated disc 20 is filed with sample liquid. The sample liquid is dilluted with electrolyte 1, which is circulated in a liquid sending path 5 by a circulating pump 22, and injected into a measuring cell 2 through the liquid sending path 5. At the same time, the electrolyte 1, which is put in another through hole 17 of the rotated disc 20, is discharged to the outside of this system through a liquid discharge path 6 naturally or by a liquid discharging pump. The through holes 17 and 17' of the rotated disc 20 have the same volume. The electrolyte 1 which has the quantity corresponding to the quantity of the sample 3 injected in the cell 3 is discharged to the outside of this system. Therefore, the quantity of the electrolyte 1 in the cell 3 can be kept at the constant quantity all the time even if continuous measurement is repeated.

9. 发明专利

JPH0284149A APPARATUS FOR PREPARATION OF SOY SAUCE 失效
公开(公告)号：JPH0284149A
公开(公告)日：1990-03-26
申请号：JP23474488
申请日：1988-09-21
申请人： KIKKOMAN CORP
发明人： HASHIMOTO HIKOTAKA , KOBAYASHI KUNIO
IPC分类号： A23L27/50
摘要： PURPOSE:To provide an apparatus for the preparation of say sauce capable of quickly analyzing the components of soy sauce and shortening and automating the preparation process by supplying the unconditioned soy sauce directly to a multiple-component analyzer, thereby directly analyzing the multiple components of the soy sauce. CONSTITUTION:Raw soy sauce 2 free from conditioning treatment of the components and stored in a soy sauce tank 1 is supplied (4) to a near infrared analyzer 3 and the signal of the analysis result is inputted into a controller 8. The amount of additives to be charged are calculated by the controller and the valves 9, 10, 11 are operated by the calculated results. The raw soy sauce 2 having conditioned components is transferred (22) to a plate heater 23, heated and supplied to a precipitation tank 24. Drags are separated in the tank 24 and the produced clear soy sauce is examined by a near infrared analyzer 27 to confirm the components.

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