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1. 发明专利

JPH07184618A STERILIZATION OF VESSEL WITH PLASMA AND ASEPTIC FILLING METHOD 失效
公开(公告)号：JPH07184618A
公开(公告)日：1995-07-25
申请号：JP34708093
申请日：1993-12-27
申请人： KIKKOMAN CORP , SANEI RIKEN KK
发明人： FUJII SADAMI , IKEDA TADAAKI , IMAI HIROTAKA
IPC分类号： A23L3/26 , A61L2/14
摘要： PURPOSE:To exterminate saprophyte attached to the inner surface of a vessel with plasma. CONSTITUTION:A vessel 18 to be sterilized is put into a vacuum vessel 1 by opening a lid 2. The lid 2 is closed and the vacuum vessel is evacuated with a vacuum pump 4 to a pressure sufficiently lower than the pressure for generating plasma. A gas is introduced from a gas source 14 at a proper flow rate and the vacuum vessel is maintained to the pressure suitable for plasma generation by adjusting a valve 15 while continuing the operation of the vacuum pump. A high-frequency power is applied to an electrode 18 with a high-frequency power source 12 after the stabilization of the pressure to generate plasma in the vessel 18. After maintaining the plasma for a period sufficient for sterilization, the application of high-frequency power is stopped and, at the same time, the introduction of gas is stopped. The operation of the vacuum pump is stopped after continuing the evacuation for a while. Atmospheric air is introduced by opening an air-introducing valve 17, the lid 2 is opened and the sterilized vessel 18 is taken out of the vacuum vessel.

2. 发明专利

JP2003259832A LIQUID SEASONING WITH INHIBITED SPORE PROLIFERATION 审中-公开
公开(公告)号：JP2003259832A
公开(公告)日：2003-09-16
申请号：JP2002067790
申请日：2002-03-13
申请人： KIKKOMAN CORP
发明人： IMAI HIROTAKA , ITOHIYA YOICHI , KUMANO TSUTOMU
IPC分类号： A23L27/00 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To provide a liquid seasoning inhibited in spore proliferation, containing dried fish, ≤5.0 w/v% in common salt concentration, ≥5.0 in pH, wherein the content of ethanol and/or acetic acid is limited to a minimum for inhibiting the spore proliferation. SOLUTION: The liquid seasoning contains the dried fish and has a common salt concentration of ≤5.0 w/v% and a pH of ≥5.0 and also contains ethanol and/or acetic acid for inhibiting spore germination and proliferation. In this seasoning, the content of the dried fish is regulated. COPYRIGHT: (C)2003,JPO

3. 发明专利

JP2007312738A Method for predicting growth of microorganism in food and drink 审中-公开
标题翻译：食品和饮料中微生物生长的预测方法
公开(公告)号：JP2007312738A
公开(公告)日：2007-12-06
申请号：JP2006148674
申请日：2006-05-29
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： TSUCHIYA KATSUNORI , IMAI HIROTAKA
IPC分类号： C12Q1/02 , C12M1/34 , G01N33/02
摘要： PROBLEM TO BE SOLVED: To provide a method and a system for constructing a prediction model for the growth of microorganisms and predicting the growth of the microorganisms in a soy sauce-containing food and drink on the basis of the model according to a method for judging and analyzing using qualitative data related to component analytical values in the food and drink and the presence or absence of the growth of the microorganisms in the food and drink.
SOLUTION: The method for predicting the growth of the microorganisms in the food and drink is provided. The method for predicting the growth of the microorganisms from the component analytical values of the food and drink on the basis of the prediction model is carried out as follows. The component analytical values are obtained as quantitative data for the food and drink and the presence or absence of the growth of the microorganisms is further obtained as the qualitative data of either of the presence of the proliferation of the microorganisms and the absence of the proliferation of the microorganisms. Both the obtained data are analyzed according to the method for judging and analyzing and the prediction model for predicting the growth of the microorganisms from the analytical values of the food and drink is constructed.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种构建用于微生物生长的预测模型和基于含有酱油的食物和饮料中的微生物生长的预测方法和系统，所述方法和系统基于根据使用与饮食中的成分分析值相关的定性数据以及食品和饮料中微生物的存在或不存在的判断和分析方法。提供了用于预测食品和饮料中微生物生长的方法。基于预测模型，从食品和饮料的成分分析值预测微生物生长的方法如下进行。作为食物和饮料的定量数据获得组分分析值，并且进一步获得微生物生长的存在或不存在作为微生物的增殖的存在和不存在增殖的定性数据微生物。根据判断和分析方法对所获得的数据进行分析，构建从食品和饮料的分析值预测微生物生长的预测模型。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JPH0956400A DETERMINATION OF FUNGUS BODY NUMBER IN GEL-LIKE MICROORGANISM CELLULOSIC SUBSTANCE 失效
公开(公告)号：JPH0956400A
公开(公告)日：1997-03-04
申请号：JP23787395
申请日：1995-08-24
申请人： KIKKOMAN CORP
发明人： FUKAZAWA KEIKO , HATSUTORI NORIAKI , IMAI HIROTAKA , NAKAJIMA MOTOO , KIJIMA TAKU , KIKUCHI TADAAKI
IPC分类号： C12Q1/06
摘要： PROBLEM TO BE SOLVED: To readily and accurately determine the subject fungus body number utilizable to a controlling index for production of 'NATA' by stationarily culturing a microorganism having a cellulosic substance productivity, crushing the produced gel-like microorganism cellulosic substance and determining the fungus body number. SOLUTION: A microorganism having a cellulosic substance productivity [e.g.; Acetobacter xylinum (ATCC 10821)] is inoculated in a medium, stuffed cotton in a port of the vessel and stationarily cultured at 30 deg.C for 14 days to form a nata layer containing a gel-like microorganism cellulosic substance on an upper surface of the medium. The natas are collected and crushed by a blender-type homogenizer, etc., the resultant crushed substance is further diluted to five times to obtain a determination sample, the sample is extracted by a extracting agent and ATP in the fungus body is extracted, a luminescent reagent is added and immediately a luminescent amount is determined by a luminometer. The objective number of fungus body utilizable as a controlling index for natte production is readily and accurately determined by correcting with a value separately determined an amount of ATP of extra-fungus body.

5. 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

6. 发明专利

JPH08103229A CELLULOSIC FOOD AND ITS PRODUCTION 失效
公开(公告)号：JPH08103229A
公开(公告)日：1996-04-23
申请号：JP26323394
申请日：1994-10-04
申请人： KIKKOMAN CORP
发明人： MIMURA KEIKO , IMAI HIROTAKA , KIJIMA TAKU , KISHIMOTO MAMIKO
IPC分类号： A23L29/20 , A23L1/05
摘要： PURPOSE: To obtain a new cellulosic food by adding a water-insoluble food material to an edible gelatinous cellulosic substance layer capable of varying a food using an edible gelatinous cellulosic substance since jelly fish-like texture having chewability of a characteristic gelatinous cellulosic substance layer and flavor of the food material contained in the layer are simultaneously tasted while enjoying them. CONSTITUTION: This cellulosic food is obtained by adding a water insoluble food material to an edible gelatinous cellulosic substance layer. In culturing a microorganism capable of producing an edible gelatinous cellulosic substance in a medium and producing the cellulosic food, the water-insoluble food material is added to the cellulosic substance layer during a process for forming the edible gelatinous cellulosic substance to provide the objective method for producing the cellulosic substance.

7. 发明专利

JPH0759523A EDIBLE GEL-LIKE CELLULOSE AND ITS PRODUCTION 失效
公开(公告)号：JPH0759523A
公开(公告)日：1995-03-07
申请号：JP22502193
申请日：1993-08-19
申请人： KIKKOMAN CORP
发明人： MIMURA KEIKO , IMAI HIROTAKA , HASHIMOTO HIKOTAKA
IPC分类号： A23L21/10 , C12P19/04 , C12R1/02 , A23L1/06
摘要： PURPOSE:To obtain a food having cartilage-like crispy texture, not separating water even after long-term preservation by drying an edible gelatinous cellulose immersed in syrup into a specific state. CONSTITUTION:An edible gelatinous cellulose immersed in syrup is dried into a state in a frame of oblique lines obtained by connecting points (1.0, 13), (0.6, 30), (0.8, 80), (0.9, 89), (2.7, 67) and (2.9, 33) when solid content concentration (g/100cc) of the edible gelatinous cellulose is taken at x-axis and saccharide concentration (wt.%) is taken at y-axis. An edible gelatinous cellulose immersed in syrup having 5-30wt.% saccharide concentration is dried in a preferable range fixed between the saccharide concentration and the weight after drying.

8. 发明专利

JPH0327266A METHOD FOR STERILIZING SWEET SAKE LIKE SEASONING 失效
公开(公告)号：JPH0327266A
公开(公告)日：1991-02-05
申请号：JP15965189
申请日：1989-06-23
申请人： KIKKOMAN CORP
发明人： IMAI HIROTAKA , SAKASAI NAOTOSHI , HASHIMOTO HIKOTAKA
IPC分类号： A23L27/00
摘要： PURPOSE:To obtain sweet sake like seasoning capable of enduring longterm preservation without deteriorating flavor and color tone by controlling pH of sweet sake to a specific value and then heating at prescribed temperature. CONSTITUTION:pH of sweet sake seasoning is controlled to 2.8-4.8 using acetic acid, lactic acid, etc. Then the seasoning is heated to 50-65 deg.C using a heating equipment such as plate heater and directly packed and sealed into a vessel or the sweet sake seasoning is previously packed and sealed and then heated to 50-65 deg.C in state packed in the vessel by warm water, steam, etc. Thereby microorganisms such as Zygosaccharomyces rouxii which is a film yeast or Zygosaccharomyces bailii which is a non-film yeast existing in sweet sake like seasoning can be sterilized and the sweet sake-like seasoning having excellent color tone and flavor, etc., and capable of preserving for a long period can be produced.

9. 发明专利

JPH0956392A PRODUCTION OF MICROORGANISM CELLULOSE 失效
公开(公告)号：JPH0956392A
公开(公告)日：1997-03-04
申请号：JP23787495
申请日：1995-08-24
申请人： KIKKOMAN CORP
发明人： FUKAZAWA KEIKO , IMAI HIROTAKA , KIJIMA TAKU , KIKUCHI TADAAKI
IPC分类号： C12P19/04
摘要： PROBLEM TO BE SOLVED: To inexpensively, readily and efficiently obtain the subject compound in a short period of time by pre-culturing a microorganism having a cellulose substance productivity in a stationary culture, crushing the produced gel-like cellulosic substance, inoculating the crushed substance containing a fungus body to a medium and subjecting to standard cultivation. SOLUTION: A microorganism having a cellulosic substance productivity [e.g.; Acetobacter xylinum (ATCC 10821)] is inoculated in a medium, stuffed with cotton in a port of the vessel and pre-cultured in a stationary state at 30 deg.C for 3 days to form a nata layer comprising a gel-like cellulosic substance at an upper face in the medium, then the nata layer is collected and crushed by a homogenizer, the crushed substance containing the resultant fungus body of the microorganism or a solution containing the crushed substance is inoculated in the medium as a seed stock and subjected to a standard cultivation at 30 deg.C for several days to inexpensively, readily and efficiently obtain the objective microorganism cellulose in a short period of time without requiring any new equipment such as an air permeable tower or a culturing tank.

10. 发明专利

JPH08242875A PRODUCTION OF EDIBLE GELATINOUS CELLULOSIC SUBSTANCE 失效
公开(公告)号：JPH08242875A
公开(公告)日：1996-09-24
申请号：JP7243895
申请日：1995-03-07
申请人： KIKKOMAN CORP
发明人： IMAI HIROTAKA , MIMURA KEIKO , KISHIMOTO MAMIKO , KIJIMA TAKU
IPC分类号： A23L21/10 , C12P19/04 , A23L1/06
摘要： PURPOSE: To enable the sterilization of a contaminating microorganism inhibiting the production of an edible gelatinous cellulosic substance mixed in a culture medium without separating and floating oils and fats in coconut milk, reduce the rate of occurrence of defectives and extremely efficiently and readily produce the edible gelatinous cellulosic substance without requiring difficult operations such as removal of the oils and fats in the culture medium. CONSTITUTION: A culture medium consisting essentially of coconut milk is heat-treated at 45-65 deg.C and contaminant microorganisms are sterilized to reduce the number thereof in the culture medium. A microorganism having the ability to produce the cellulosic substance is then inoculated thereinto and cultured in a method for producing the edible gelatinous cellulosic substance. Thereby, the edible gelatinous cellulosic substance is produced.

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