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1. 发明专利

JP2006315875A Activated carbon obtained by using soy sauce lee and method for producing the same 有权
标题翻译：通过使用大豆酱获得的活性炭及其生产方法
公开(公告)号：JP2006315875A
公开(公告)日：2006-11-24
申请号：JP2005136961
申请日：2005-05-10
申请人： Kikkoman Corp , Sanyo Kiki Co Ltd , キッコーマン株式会社 , 三陽機器株式会社
发明人： FURUKAWA TOSHIO , NAGATANI TARO , SOMEYA HIDEYUKI , AIGA KUNIYASU
IPC分类号： C01B31/08 , B01J20/20 , C02F11/04 , C02F11/10 , C02F11/12
CPC分类号： Y02E50/343
摘要： PROBLEM TO BE SOLVED: To provide inexpensive good quality activated carbon having excellent adsorption performance by using soy sauce lees as raw material.
SOLUTION: The activated carbon is obtained by pulverizing the soy sauce lees subjected to squeezing so that the amount of grains having sizes of ≥4 mm square is within 10% and the average grain size becomes about 2 mm, then diluting the pulverized soy sauce lees with water of 20 times the amount of the pulverized soy sauce lees to obtain slurry, subjecting the soy sauce lee slurry to anaerobic fermentation treatment using a thermophilic anaerobic microorganism at 55°C for 10 days, further subjecting the obtained fermentation residue to a desalting treatment so that the salt concentration becomes not higher than 0.5%, dehydrating the desalted residue, thereafter drying the dehydrated residue, granulating the obtained dried solid, carbonizing the granulated dried solid and subjecting the carbonized solid to an activation treatment.
COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：通过以酱油为原料，提供具有优异吸附性能的廉价的优质活性炭。解决方案：通过粉碎经过挤压的酱油汁获得活性炭，使得尺寸≥4mm见方的颗粒的量在10％以内，平均粒径约为2mm，然后稀释粉碎的将酱油汁与粉碎的酱油汁的量的20倍混合以获得浆料，在55℃下对酱油李浆进行厌氧发酵处理10天，进一步将得到的发酵残渣进行脱盐处理，使盐浓度不高于0.5％，使脱盐残渣脱水，然后干燥脱水残渣，造粒得到的干燥固体，将造粒的干燥固体碳化，使碳化固体进行活化处理。版权所有（C）2007，JPO＆INPIT

2. 发明专利

JP2012187489A Methane fermentation treatment apparatus for soy sauce lees 审中-公开
标题翻译：甲磺酸发酵处理装置
公开(公告)号：JP2012187489A
公开(公告)日：2012-10-04
申请号：JP2011052271
申请日：2011-03-10
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： SOMEYA HIDEYUKI , NAGATANI TARO , NAKATANI KATSUMI , FUKUMOTO MASASHI
IPC分类号： C02F11/04 , B09B3/00
CPC分类号： Y02E50/343
摘要： PROBLEM TO BE SOLVED: To provide a methane fermentation treatment apparatus for soy sauce lees, in which suspended matters included in a digestive juice are prevented from being mutually flocculated to form a closed plug in the vicinity of the opening part of the upper edge of an overflow pipe 11.SOLUTION: The methane fermentation treatment apparatus for soy sauce lees includes: a closed tank 1 having a stirring device 5; a slurry circulation pipe 10 interposing a slurry circulation pump 9; and the overflow pipe 11 for taking out a digestive juice; wherein either edge of the slurry circulation pipe 10 is allowed to communicate with a gas holder chamber 3 at the upper part of the tank 1, the other edge is allowed to communicated with the slurry storage tank 2, the slurry of soy sauce lees is made intermittently circulatable, the lower edge of the overflow pipe 11 is allowed to communicated with the slurry circulation pipe 10, and the upper edge thereof is opened so as to have the same height as that of the slurry in the tank 1.
摘要翻译：要解决的问题：提供一种用于酱油汁的甲烷发酵处理装置，其中防止包含在消化液中的悬浮物质相互絮凝，以在上部的开口部分附近形成封闭的塞子溢流管11的边缘。解决方案：酱油汁的甲烷发酵处理装置包括：具有搅拌装置5的封闭罐1; 设置有浆料循环泵9的浆料循环管10; 和用于取出消化液的溢流管11; 其中浆料循环管10的边缘允许与罐1的上部的气体保持室3连通，允许另一个边缘与浆料储存罐2连通，制成酱油浆料间歇地循环，允许溢流管11的下边缘与浆料循环管10连通，并且其上边缘打开以具有与罐1中的浆料相同的高度。（C）2013，JPO＆INPIT

3. 发明专利

JP2005021131A Method for energy-saving production of soy sauce and apparatus therefor 有权
标题翻译：节约生产大豆及其制品的方法
公开(公告)号：JP2005021131A
公开(公告)日：2005-01-27
申请号：JP2003270490
申请日：2003-07-02
申请人： Kajima Corp , Kikkoman Corp , キッコーマン株式会社 , 鹿島建設株式会社
发明人： TOGO YOSHITAKA , YAMAZAWA SATORU , TATARA MASAHIRO , SOMEYA HIDEYUKI , NAGATANI TARO , FURUKAWA TOSHIO
IPC分类号： A23L27/50 , A23L1/238
CPC分类号： Y02A40/924
摘要： PROBLEM TO BE SOLVED: To provide a method and an apparatus for energy-saving production of soy sauce by efficiently recovering energy from soy sauce cake and using the energy for the production of soy sauce. SOLUTION: Soy sauce malt (h) cultured in heat-treated raw materials (a, c) is charged to saline water (w) to form unrefined soy sauce (k), and raw soy sauce (n) squeezed from the unrefined soy sauce (k) is heat-treated to obtain soy sauce (z). In the above process, the soy sauce cake (m) left after the squeezing process is converted to a slurry (s) having a high organic material concentration by stirring and finely pulverizing in a dilution water (t), the slurry (s) is converted to a biogas in a bioreactor 2 with a thermophilic anaerobic microorganism under heating, and the biogas is used for the heat-treatment of the raw materials (a, c), the heat-treatment of soy sauce, the heating of the reactor 2 and the fine pulverization of the soy sauce cake. Preferably, the soy sauce cake (m) is diluted with about 10-20 times weight of water and converted to the biogas. More preferably, the soy sauce cake (m) is finely pulverized to an average particle diameter of several hundred microns or thereabout. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种通过有效地从酱油饼中回收能量并使用能量来生产酱油来提供节能生产酱油的方法和装置。解决方案：将经过热处理的原料（a，c）培养的酱油麦芽（h）加入盐水（w）中以形成未精制酱油（k），将生酱油（n）从未精制酱油（k）进行热处理以获得酱油（z）。在上述过程中，挤压后留下的酱油滤饼（m）通过搅拌并在稀释水（t）中细粉碎而转化为具有高有机物浓度的浆料，浆料为在加热下用嗜热厌氧微生物将其转化为生物反应器2中的沼气，并且将沼气用于原料（a，c）的热处理，酱油的热处理，反应器2的加热和酱油糕的细粉碎。优选地，酱油饼（m）用约10-20倍重量的水稀释并转化为沼气。更优选地，将酱油饼（m）细粉碎至几百微米的平均粒径。版权所有（C）2005，JPO＆NCIPI

4. 发明专利

JP2006223191A MUSHROOM CULTIVATION MEDIUM AND METHOD FOR PRODUCING THE SAME 审中-公开
公开(公告)号：JP2006223191A
公开(公告)日：2006-08-31
申请号：JP2005040946
申请日：2005-02-17
申请人： KIKKOMAN CORP , MORI SANGYO KK
发明人： FURUKAWA TOSHIO , SOMEYA HIDEYUKI , NAGATANI TARO , ABE YOSHIAKI , YAMAGUCHI TOMONORI
IPC分类号： A01G1/04
摘要： PROBLEM TO BE SOLVED: To provide a means showing a sufficient cultivation result even if using soy sauce lees for a substitute for part or the whole of sawdust of a mushroom cultivation medium. SOLUTION: The method for producing a mushroom cultivation medium comprises crushing soy sauce lees, diluting the product with water of an amount 20 times larger to slurry, subjecting the soy sauce lee slurry to anaerobic fermentation treatment at 55°C for 10 days using high-temperature anaerobic bacteria, subjecting the fermentation residue thus obtained to desalting treatment so as to bring salinity to ≤0.5%, dewatering and drying the product to 10% water content, and mixing the fermentation residue after dewatering and drying as a substitute for part or the whole of sawdust. COPYRIGHT: (C)2006,JPO&NCIPI

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