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31. 发明专利

JP3656421B2 A method of manufacturing a dry seasoning, dry seasoning and its use 失效
公开(公告)号：JP3656421B2
公开(公告)日：2005-06-08
申请号：JP21570998
申请日：1998-07-30
申请人：味の素株式会社
发明人：茂平宇田 , 尚高原 , 素央黒田
IPC分类号： A23L3/48 , A23L11/20 , A23L27/00 , A23L27/24 , A23L27/50 , A23L1/22 , A23L1/202 , A23L1/23 , A23L1/238

32. 发明专利

JP2005087166A Method for producing light-colored fermented seasoning liquid 有权
标题翻译：用于生产浅色发酵的季节性液体的方法
公开(公告)号：JP2005087166A
公开(公告)日：2005-04-07
申请号：JP2003328650
申请日：2003-09-19
申请人： Nisshin Flour Milling Inc , 日清製粉株式会社
发明人： KANZAKI TAKESHI , INDO KAORU
IPC分类号： A23L27/50 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To provide a method for producing light-colored fermented seasoning liquid without forming dregs. SOLUTION: This method for producing the light-colored fermented seasoning liquid is provided by fractionating the liquid by an amount corresponding to 30-80 vol% of an adsorption-treating agent volume from starting the collection of the fermented seasoning liquid in the adsorption treatment of the fermented seasoning liquid by an adsorption chromatography, heating the fractionated fraction of the fermented seasoning liquid at 45-80°C for removing the generated dregs and mixing with the residual fraction of the fermented seasoning liquid. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供一种不形成渣的生产浅色发酵调味液的方法。解决方案：这种生产浅色发酵调味液的方法是通过将液体以相当于吸附处理剂体积的30〜80体积％的量分馏出来，开始收集发酵调味液通过吸附色谱法对发酵调味液进行吸附处理，将发酵调味液的分馏馏分加热至45-80℃，除去生成的渣并与发酵调味液的剩余部分混合。版权所有（C）2005，JPO＆NCIPI

33. 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

34. 发明专利

JP2005002091A Intestinal mineral absorption capacity improver 有权
标题翻译： INTESTINAL矿物吸收能力改善
公开(公告)号：JP2005002091A
公开(公告)日：2005-01-06
申请号：JP2003380653
申请日：2003-11-11
申请人： Kao Corp , 花王株式会社
发明人： FUJINAKA EIGO , NAKAMURA JUNJI , MURASE DAIKI , SOUNO HATSUMI , KOBAYASHI HISATAKA
IPC分类号： A23L2/38 , A21D2/18 , A23C9/152 , A23F3/14 , A23F5/40 , A23G3/00 , A23G3/34 , A23G3/36 , A23G3/42 , A23G9/32 , A23G9/34 , A23L1/068 , A23L1/09 , A23L1/238 , A23L1/30 , A23L1/302 , A23L1/304 , A23L2/39 , A23L2/52 , A61K9/08 , A61K31/70 , A61P1/00 , C07H11/04
CPC分类号： A23G3/36 , A21D2/18 , A23C9/1522 , A23F3/14 , A23F5/40 , A23G3/346 , A23G3/42 , A23G9/32 , A23G9/34 , A23G2200/00 , A23G2200/04 , A23L2/39 , A23L2/52 , A23L21/15 , A23L27/50 , A23L29/30 , A23L33/15 , A23L33/16 , A23V2002/00 , A61K31/70 , A23V2250/7042 , A23V2250/7044 , A23V2250/7052 , A23V2250/708 , A23V2250/712 , A23V2250/628 , A23V2250/5036 , A23V2250/507 , A23V2250/032 , A23V2250/156 , A23V2250/61 , A23V2250/54246 , A23V2250/0632 , A23V2250/70 , A23V2250/5108 , A23V2250/5118
摘要： PROBLEM TO BE SOLVED: To obtain an intestinal mineral absorption capacity improver that has high safety. SOLUTION: This intestinal mineral absorption capacity improver contains sodium glucose-1-phosphate as an active ingredient. In a preferred embodiment, the intestinal mineral absorption capacity improver is an oral agent. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：获得具有高安全性的肠道矿物质吸收能力改进剂。
解决方案：该肠道矿物质吸收能力改进剂含有葡萄糖-1-磷酸钠作为活性成分。在优选的实施方案中，肠内矿物质吸收能力改进剂是口服剂。版权所有（C）2005，JPO＆NCIPI

35. 发明专利

JP3605092B2 Cultivation method of soybean 有权
公开(公告)号：JP3605092B2
公开(公告)日：2004-12-22
申请号：JP2002168479
申请日：2002-06-10
申请人：株式会社永田農業研究所
发明人：照喜治永田
IPC分类号： A01G1/00 , A01G7/00 , A23D9/02 , A23G3/00 , A23G3/34 , A23L11/00 , A23L11/20 , A23L27/50 , A23L1/20 , A23L1/202 , A23L1/238

36. 发明专利

JP2004350602A Method for preserving soy sauce 审中-公开
公开(公告)号：JP2004350602A
公开(公告)日：2004-12-16
申请号：JP2003153573
申请日：2003-05-30
申请人： Kuraray Chem Corp , クラレケミカル株式会社
发明人： NODA MAKOTO , NODA YOSHIHARU
IPC分类号： A23L27/50 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To provide a method for preserving soy sauce by which the emergency and proliferation of a film forming yeast is inhibited, the surface oxidation, discoloration and oxidized smell of untreated soy sauce are prevented, and the soy sauce having hardly reduced flavor can be fed always. SOLUTION: This method for preserving the soy sauce involves bringing the soy sauce filled into a container into contact with an inert gas. Preferably, the inert gas is nitrogen in the method for preserving the soy sauce. COPYRIGHT: (C)2005,JPO&NCIPI

37. 发明专利

JP2004267057A Seasoning having meat property-improving effect 审中-公开
公开(公告)号：JP2004267057A
公开(公告)日：2004-09-30
申请号：JP2003060007
申请日：2003-03-06
申请人： Yamamori Kk , ヤマモリ株式会社
发明人： MIYAKE TAKAFUMI , DATE KUMIKO , MATSUMOTO HIROKO , KIMURA YUKINOBU
IPC分类号： A23L27/50 , A23L27/00 , A23L27/24 , A23L1/22 , A23L1/23 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To provide a seasoning which has a meat quality-improving effect and can give soft meat not hardened even when thermally treated, richly containing the gravy and not having an animal smell, and to provide a seasoning which has a meat quality-improving effect and can give fish meat having a soft and juicy texture without deteriorating the fresh touch even when thermally treated. SOLUTION: This seasoning is obtained by controlling the charging temperature of unrefined malted grain at a low temperature to prevent the concentration of color, the production of a maturing smell and the deactivation of an enzyme and further by separating the solid content from the liquid at a period (0.5 to 2.0 months after charged) for extinction or biostaticity of microorganisms such as Aspergillus oryzae due to salinity in a high enzyme activity-maintaining state. Herein, the low temperature means 4 to 30°C, and it is desirable that the brewing is carried out at 10 to 25°C. COPYRIGHT: (C)2004,JPO&NCIPI

38. 发明专利

JP3568937B2 Method for producing a brew 有权
公开(公告)号：JP3568937B2
公开(公告)日：2004-09-22
申请号：JP2002055747
申请日：2002-03-01
申请人：日本テクノ株式会社
发明人：龍晋大政
IPC分类号： C12G3/02 , A23L27/50 , C12C7/28 , C12G1/00 , C12H1/16 , C12J1/04 , A23L1/238

39. 发明专利

JP2004229519A Method and apparatus each for transporting fluid 有权
公开(公告)号：JP2004229519A
公开(公告)日：2004-08-19
申请号：JP2003019324
申请日：2003-01-28
申请人： Yamasa Shoyu Co Ltd , ヤマサ醤油株式会社
发明人： OMORI KAZUNARI , OTOMURA SEIICHI , KAJIYAMA TAKAICHI
IPC分类号： B08B9/02 , A23L27/00 , A23L27/50 , B08B9/053 , A23L1/238 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To provide a method for transporting fluid having easiness both in piping change and in cleaning the inside of the pipe; and to provide an apparatus for transporting fluid for carrying out the method. SOLUTION: The method for transporting fluid comprises putting a unit for automatically switching piping c1 between supply-side pipelines s1-s3 extending from fluid supplying sources (a) (a1-a3) and receiving-side pipelines t1-t3 extending to receiving parts b (b1-b3) so as to exchangeably connect both of the pipelines to each other. In the method, the unit for automatically exchanging piping c1 switches the connection of both pipelines to ensure a specific transportation path, and the fluid is transported from a specific supplying source to a specific receiving part via the transporting path. Further, a pig discharging unit L and a pig catching unit R are connected to respective pipelines, and the pigs are made to pass through the ensured transportation path to clean the inside of the pipelines. COPYRIGHT: (C)2004,JPO&NCIPI

40. 发明专利

JP3549366B2 Taste and / or taste enhancing method from salt of food and drink 失效
公开(公告)号：JP3549366B2
公开(公告)日：2004-08-04
申请号：JP16671197
申请日：1997-06-10
申请人：株式会社林原生物化学研究所
发明人：俊雄三宅 , 敏入谷 , 幸夫内田
IPC分类号： A23B4/033 , A23L1/03 , A23L1/202 , A23L1/22 , A23L1/236 , A23L1/237 , A23L1/238 , A23L1/30 , A23L1/325 , A23L1/39 , C07H3/04 , C12J1/00
CPC分类号： A23L27/50 , A23L27/30 , A23L27/40

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