专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JPS58146253A PRODUCTION OF SOYSAUCE 失效
公开(公告)号：JPS58146253A
公开(公告)日：1983-08-31
申请号：JP2878082
申请日：1982-02-26
申请人： KIKKOMAN SHOYU CO LTD
发明人： MOTAI HIROSHI , HAYASHI KAZUYA , ISHIYAMA TAKASHI , YAMAZAKI EMIKO
IPC分类号： A23L27/50
摘要： PURPOSE:Raw soysauce is brought into contact with immobilized pestatin, then subjected to heat treatment to reduce the amount of precipitate on heat treatment remarkably. CONSTITUTION:Raw soysauce is brought into contact with pepstatin immobilized on a polymer, as a support, which has at least one kind of groups selected from hydroxyl, amino, carboxyl and their activated forms in its molecule and is inert to water and hydrophilic, by stirring them together for about 10min. The amount of the immobilized pepstatin is 1/5-1/100 in volume based on the soysauce.

2. 发明专利

JPS58116655A PREPARATION OF SOY SAUCE 失效
公开(公告)号：JPS58116655A
公开(公告)日：1983-07-11
申请号：JP20971781
申请日：1981-12-28
申请人： KIKKOMAN SHOYU CO LTD
发明人： MOTAI HIROSHI , SONEHARA TOSHIJI , ISHIYAMA TAKASHI , HAYASHI KAZUYA
IPC分类号： A23L27/50
摘要： PURPOSE:To obtain a light-colored soy sauce having improved luster and color efficiently, by heating a raw stock of soy sauce to a given temperature as rapidly as possible, keeping the stock at this temperature for a little while, and quickly cooling the stock to a specific temperature or below. CONSTITUTION:A soy sauce stock solution consisting of a raw soy sauce for soy sauces, e.g. deep-colored, light-colored, low salt, white or TAMARI (sauce from refined soy) is heated to 90-130 deg.C, preferably 105-125 deg.C, as rapidly as possible with a plate type heat exchanger, etc., and the soy sauce stock solution is kept in the temperature region within 5min, and then cooled rapidly to 60 deg.C or below, preferably 45-55 deg.C. The cooling operation in this case is particularly important, enhances the luster and color stability of the product in the storage and further prevents the formation of sediments almost completely or entirely, and the resultant sediments are removed by the conventional stationary settling or filtering of the cooled stock solution with a filter aid, e.g. diatomaceous earth or perlite, to give the aimed product soy sauce.

3. 发明专利

JPS5886440A DETERMINING METHOD FOR FORMALDEHYDE 失效
公开(公告)号：JPS5886440A
公开(公告)日：1983-05-24
申请号：JP18449281
申请日：1981-11-19
申请人： KIKKOMAN SHOYU CO LTD
发明人： NAKAJIMA MOTOO , MIZUSAWA KIYOSHI
IPC分类号： G01N21/76 , G01N21/78 , G01N31/22 , G01N33/50
摘要： PURPOSE:To permit determination of extreme traces of formaldehyde in the stage of executing a determining method by fluorescent measurement of formaldehyde using an acetylacetone reagent by adding cattle serum albumin. CONSTITUTION:2ml Acetylacetone is added to a 2mol ammonium acetate buffer and after both are dissolved under stirring, the mixture is made to 1l with the same buffer, whereby an acethylacetone reagent is prepd. 2ml this reagent is added to liquid contg. 2ml formaldehyde and after thorough stirring, both are allowed to react for 40min so that fluorescent materials such as diacetyl-dihydrolutidine are formed in the reacting liquid. After 0.5ml a soln. of cattle serum alubmin is added to the resultant reacting liquid, the light of the exciting wavelength specific to the fluorescent materials is irradiated and the reacting liquid is subjected to fluorescent measurement by using the specific fluorescent wavelength. Thus the relative fluorescence intensity is made abput 10 times higher than that of the prior art.

4. 发明专利

JPS5886059A PREPARATION OF UME SOY 失效
公开(公告)号：JPS5886059A
公开(公告)日：1983-05-23
申请号：JP18449181
申请日：1981-11-19
申请人： KIKKOMAN SHOYU CO LTD
发明人： KOSHIYAMA IKUNORI , HAMANO MITSUTOSHI , OKAYASU MAKOTO
IPC分类号： A23L27/50
摘要： PURPOSE:To prepare an UME soy having a good flavor, by dipping UMEs in a soy or an unrefined soy. CONSTITUTION:UMEs are dipped in various soys, e.g. a raw soy, pasteurized soy or unrefined soy before the pressing and after the completion of the aging at (1:1)-(4:1) weight ratio and allowed to stand in a closed state at 15-30 deg.C for about 2-3 months. The UMEs are taken out 30-40 days after the dipping, and the conventional processing, e.g. pressing, filtering or pasteurizing, is carried out to give the aimed product. The resultant UME soy is used for seasoning various foods, and the UMEs may be used as a raw material for pickles or a relish for SAKE. In case the unrefined soy is used, the resultant product is directly usable as a raw material for pickles of fish meat, cattle meat, etc. in the unrefined soy.

5. 发明专利

JPS5867157A PROCESSING AND TREATMENT OF SOYBEAN 失效
公开(公告)号：JPS5867157A
公开(公告)日：1983-04-21
申请号：JP16429081
申请日：1981-10-16
申请人： KIKKOMAN SHOYU CO LTD
发明人： NISHIZAWA YOSHIHIKO , MATSUURA MASARU
IPC分类号： A23L11/00
摘要： PURPOSE:To obtained processed and treated soybeans free from smell of raw beans, smell of boiled beans, smell of steamed beans and coloring, by heat- treating soybeans in water at high temperature for a short time. CONSTITUTION:Soybeans (round soybeans, peeled soybeans, crushed material thereof, etc.) are preferably immersed in water, fully swelled, and heat-treated at 130-200 deg.C within 5min, preferably at 150-180 deg.C within 2min in a state where all the soybeans are wet with water.

6. 发明专利

JPS5847431A METHOD OF KEEPING FOOD MEAT FRESH 失效
公开(公告)号：JPS5847431A
公开(公告)日：1983-03-19
申请号：JP14472481
申请日：1981-09-16
申请人： KIKKOMAN SHOYU CO LTD
发明人： SAKASAI NAOTOSHI , NOBUHARA AKIO
IPC分类号： A23B4/20 , A23B4/14
摘要： PURPOSE:Food meat is treated with a fermented seasoning mainly consisting of ethyl alcohol, thereby its freshness is kept. CONSTITUTION:Food meat such as chicken is dipped in a fermented seasoning mainly consisting of ethyl alcohol at room temperature for 2-60sec, immediately taken out, then drained. The fermented seasoning is made by adding an enzyme preparation or yeast to a cereal and effecting the fermentation in the presence of salt, squeezing the fermentation mixture and mixing the filtrate with ethyl alcohol so that the ethyl alcohol content is more than 30% and the saccharide content is less than 1%.

7. 发明专利

JPS5845232A PREPARATION OF SILK FIBROIN POWDER 失效
公开(公告)号：JPS5845232A
公开(公告)日：1983-03-16
申请号：JP14381281
申请日：1981-09-14
申请人： KIKKOMAN SHOYU CO LTD
发明人： NISHIZAWA YOSHIHIKO , AKEDA YOSHIHIRO , HAYASHIYA KEIZOU
IPC分类号： C07K14/78 , A61K8/64 , A61K8/96 , A61K8/98 , C07K1/00 , C08J3/12
摘要： PURPOSE:To obtain the titled powder having the form of short filaments, free from coagulating tendency, and useful as a base of cosmetics, etc., by heating silk yarn etc. with saturated or superheated steam under pressure, releasing the yarn rapidly to a low-pressure atmosphere, and drying and pulverizing the expanded yarn. CONSTITUTION:Silk yarn, etc. (e.g. cocoon, waste cocoon, raw silk, silk fabric, etc.) is, if necessary immersed in hot water, hot water containing soap, sodium carbonate, etc., or warm water containing surface active agent and enzyme to remove the sericin component, and treated with saturated steam under a pressure of preferably 6-13kg/cm G or with superheated steam under a pressure of preferably 5-13kg/cm G at 160-240 deg.C usually for >=10min. The steam-treated silk is released to a low-pressure atmosphere, and the expanded product is dried and made easily pulverizable, and pulverized e.g. with a hammer mill to a fiber length of 30-50mu to obtain the objective powder.

8. 发明专利

JPS5843788A ASPARTYLGLYCOSYLAMINE AMIDOHYDROLASE AND ITS PREPARATION 失效
公开(公告)号：JPS5843788A
公开(公告)日：1983-03-14
申请号：JP13972981
申请日：1981-09-07
申请人： KIKKOMAN SHOYU CO LTD
发明人： KIKUCHI MAMORU , KOSHIYAMA IKUNORI
IPC分类号： C12N9/80
摘要： PURPOSE:To prepare aspartylglycosylamine amidohydrolase, in high efficiency, by culturing microorganisms belonging to Acinetobacter genus. CONSTITUTION:Microorganisms belonging to Acinetobacter genus and capable of producing aspartylglycosylamine amidohydrolase, e.g. Acinetobacter T-119 (FERM-P No.6073), are inoculated in a nutrient medium, and cultured at the initial pH of about 7.0, at =16hr, preferably about 24hr under aerobic conditions. The objective aspartylglycosylamine amidohydrolase can be separated mainly from the cultured microbial cells.

9. 发明专利

JPS5831942A PREPARATION OF FEED 失效
公开(公告)号：JPS5831942A
公开(公告)日：1983-02-24
申请号：JP12814881
申请日：1981-08-18
申请人： KIKKOMAN SHOYU CO LTD
发明人： YOKOZUKA TAMOTSU , YOKOSHIMA SHIYOUSHIYOU , ARAI AKIRA
IPC分类号： A23K1/14
摘要： PURPOSE:To obtain a feed, having a high nutritive value, and capable of increasing the growth rate at a low cost, by releasing (defatted) soybeans hot-pressed in superheated steam for a short time rapidly to a gas at a lower pressure, and expanding the soybeans. CONSTITUTION:Soybeans or defatted soybeans are introduced into a heating tube in which a current of superheated steam at a pressure of 4-8kg/cm .G and 150-280 deg.C is flowing, hot-pressed in a dispersed and suspended state within 15sec, released rapidly to a gas at a lower pressure, expanded and modified. If the resultant expanded artificial feed is given to a young animal of the monogastric digestion, the growth rate is increaseed to a higher value than by the conventional artificial feed to shorten the weaning time. The expanding treatment requires no expensive apparatus, and the feed can be prepared at a low cost.

10. 发明专利

JPS5813395A PREPARATION OF CYCLIC-3',5'-GUANYLIC ACID 失效
公开(公告)号：JPS5813395A
公开(公告)日：1983-01-25
申请号：JP10995381
申请日：1981-07-16
申请人： KIKKOMAN SHOYU CO LTD
发明人： ISHIYAMA JIROU
IPC分类号： C12P19/32 , C12R1/66
摘要： PURPOSE:To prepare cyclic-3',5'-guanylic acid, in high efficiency, by reacting 2-amino-adenosine-3',5'-cyclic phosphate with the cultured product of microorganism belonging to Aspergillus genus. CONSTITUTION:The titled compound is prepared by reacting 2-amino-adenosine- 3',5'-cyclic phosphate with the cultured product of microorganism belonging to Aspergillus genus, having deaminase actvity to convert the 2-amino-adenosine- 3',5'-cyclic phosphate to cyclic-3',5'-guanylic acid, and devoid of phosphodiestrase activity. The preferable microbial strain is, e.g. Aspergillus niger IAM2553, Aspergillus oryzae IAM2747, etc. The cultivation of the strain is carried out in a solid medium or a liquid medium for the cultivation of mold. The nutrient source of the medium is e.g. wheat, glucose, glycerin, etc.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式