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1. 发明专利

JP2011092204A Recombinant vector increasing secretion of protein hydrolase of koji mold 有权
标题翻译：重组载体增加KOJI模具蛋白水解酶的分泌
公开(公告)号：JP2011092204A
公开(公告)日：2011-05-12
申请号：JP2010291589
申请日：2010-12-28
申请人： Agc Techno Glass Co Ltd , Agcテクノグラス株式会社 , Chiba Prefecture , Higeta Shoyu Co Ltd , Kikkoman Corp , National Institute Of Advanced Industrial Science & Technology , Noda Inst For Scient Res , キッコーマン株式会社 , ヒゲタ醤油株式会社 , 千葉県 , 独立行政法人産業技術総合研究所 , 財団法人野田産業科学研究所
发明人： HATAMOTO OSAMU , UMITSUKE GENRYU , MACHIDA MASAYUKI , SANO MOTOAKI , TANAKA AKIMITSU , OKA SENJU , MAEDA HIROSHI , TAINAKA HITOSHI , ITO TORU , UCHIKAWA TOMOMI , MASUDA TSUTOMU , MATSUSHIMA KENICHIRO
IPC分类号： C12N9/62 , A23J3/06 , A23J3/34 , A23L27/00 , A23L27/21 , C07K1/12 , C12N15/09
CPC分类号： Y02P20/52
摘要： PROBLEM TO BE SOLVED: To increase enzymatic activity of a protein hydrolase of koji mold in a solid medium culture and a liquid medium culture in producing seasoning foods, pharmaceuticals such as digestive drugs, protein hydrolases for detergents, and the like.
SOLUTION: A recombinant vector having a function for increasing secretion of the protein hydrolase of koji mold, the koji mold enhanced in expression/secretion of the protein hydrolase of the koji mold by koji mold transformed by the vector, a method for producing the protein hydrolase by the transformed koji mold, and the like are provided.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：为了提高固体培养基和液体培养基中的曲霉的蛋白水解酶的生产调味食品，消化药物，洗涤剂用蛋白水解酶等药物的酶活性。解决方案：具有增加曲霉素蛋白质水解酶分泌功能的重组载体，通过由载体转化的曲霉霉素，曲霉素的蛋白质水解酶的表达/分泌增强的曲霉菌，生产方法提供了通过转化的曲模的蛋白质水解酶等。版权所有（C）2011，JPO＆INPIT

2. 发明专利

JP2007082505A Recombinant vector for increasing secretion of protein hydrolase of aspergillus oryzae 有权
标题翻译：用于增加青蒿素蛋白质水解酶分泌的重组载体
公开(公告)号：JP2007082505A
公开(公告)日：2007-04-05
申请号：JP2005278095
申请日：2005-09-26
申请人： Asahi Techno Glass Corp , Chiba Prefecture , Higeta Shoyu Co Ltd , Kikkoman Corp , National Institute Of Advanced Industrial & Technology , Noda Inst For Scient Res , キッコーマン株式会社 , ヒゲタ醤油株式会社 , 千葉県 , 旭テクノグラス株式会社 , 独立行政法人産業技術総合研究所 , 財団法人野田産業科学研究所
发明人： HATAMOTO OSAMU , UMITSUKE GENRYU , MACHIDA MASAYUKI , SANO MOTOAKI , TANAKA AKIMITSU , OKA SENJU , MAEDA HIROSHI , TAINAKA HITOSHI , ITO TORU , UCHIKAWA TOMOMI , MASUDA TSUTOMU , MATSUSHIMA KENICHIRO
IPC分类号： C12N15/09 , A23L11/00 , A23L27/00 , A23L27/21 , A23L27/24 , A23L27/50 , C07K14/37 , C12N1/15 , C12N9/62 , C12P21/06
CPC分类号： C12N15/80 , A23L11/09 , A23L27/24 , A23L27/50 , C07K14/38 , C12N9/62 , C12P21/02
摘要： PROBLEM TO BE SOLVED: To improve protein hydrolase activity of Aspergillus oryzae in a solid medium culture and a liquid medium culture in food production of seasoning, medicine production of digestive, etc., production of protein hydrolase for detergent, etc. SOLUTION: The recombinant vector has function of increasing secretion of protein hydrolase of Aspergillus oryzae. The Aspergillus oryzae has accentuated expression and secretion of protein hydrolase gene by Aspergillus oryzae transformed by the vector. The method for producing protein hydrolase by transformed Aspergillus oryzae is provided. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：为了提高米曲霉在固体培养基和液体培养基中的蛋白质水解酶活性，在食品生产调味料，药物生产消化液等中，生产用于洗涤剂的蛋白质水解酶等。 P>解决方案：重组载体具有增加米曲霉蛋白水解酶分泌的功能。米曲霉通过载体转化的米曲霉突出了蛋白质水解酶基因的表达和分泌。提供了通过转化的米曲霉生产蛋白质水解酶的方法。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2008161064A Gene increasing formation of aspergillus conidium, protein and recombinant vector 有权
标题翻译：基因增加形成ASPERGILLUS CONTIIUM，蛋白质和重组载体
公开(公告)号：JP2008161064A
公开(公告)日：2008-07-17
申请号：JP2006350758
申请日：2006-12-27
申请人： Higeta Shoyu Co Ltd , Kikkoman Corp , Noda Inst For Scient Res , キッコーマン株式会社 , ヒゲタ醤油株式会社 , 財団法人野田産業科学研究所
发明人： MATSUSHIMA KENICHIRO , HATAMOTO OSAMU , UMITSUKE GENRYU
IPC分类号： C12N15/09 , C07K14/38 , C12N1/15
摘要： PROBLEM TO BE SOLVED: To increase the number of Koji mold conidium formed in solid medium culture and in liquid medium culture. SOLUTION: A DNA comprising a specific base sequence derived from Aspergillus oryzae, a protein encoded by the DNA, a recombinant vector comprising the DNA and having a function to increase the formation of Koji mold conidium, Koji mold transformed by the vector, Koji mold increasing the formation of Koji mold conidium by increasing the expression volume of the gene or protein, and Koji mold transduced or transformed by the recombinant vector and increasing the formation of Koji mold conidium compared with its parent strain are disclosed. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：增加在固体培养基和液体培养基中形成的Koji模型分生孢子的数量。解决方案：包含源自米曲霉的特异性碱基序列的DNA，由DNA编码的蛋白质，包含DNA并具有增加Koji霉菌分生孢子形成功能的重组载体，由载体转化的Koji霉菌， Koji模具通过增加基因或蛋白质的表达体积来增加Koji霉菌分生孢子的形成，并且公开了与其亲本菌株相比，通过重组载体转导或转化并增加Koji霉菌分生孢子的形成的Koji霉菌。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2015039338A しょうゆ様調味料の製造法审中-公开
标题翻译：制作大酱的生产方法
公开(公告)号：JP2015039338A
公开(公告)日：2015-03-02
申请号：JP2013172077
申请日：2013-08-22
申请人：キッコーマン株式会社 , Kikkoman Corp
发明人： YUZUKI MASANOBU , MATSUSHIMA KENICHIRO , KOYAMA TAIJI
IPC分类号： C12N1/19 , A23L27/50
摘要：【課題】醸造設備の省力化、小型化、簡素化に対応するため、醸造中に耐塩性酵母が生産する加水分解酵素を作用させ原料分解を進行させることで、使用する麹量を減少させ、醸造期間を短くすることを特徴としたしょうゆ様調味料の製造法、また、麹菌の影響を受けない新たなしょうゆ様調味料を提供することを目的とする。【解決手段】プロテアーゼ、アミラーゼ等の加水分解酵素をコードする遺伝子を導入した形質転換耐塩性酵母であって、蛋白質原料、澱粉質原料等の存在下で、醸造中に耐塩性酵母が生産する加水分解酵素を作用させ原料分解を進行させることで、使用する麹量を減少させ、醸造期間を短くすることを特徴としたしょうゆ様調味料の製造に用いるための形質転換耐塩性酵母を提供する。【選択図】なし
摘要翻译：要解决的问题：提供一种调味品的制造方法，其特征在于使用具有减少的曲的量的特征，并且通过在酿造期间由抗盐酵母产生的水解酶的反应缩短酿造持续时间，以进行成分的降解，以实现功率在酿造设备中节省，缩小和简化，并提供不受曲霉菌影响的酱油等调味品。解决方案：提供转化耐盐酵母，其中编码水解酶的基因，如蛋白酶，淀粉酶等，是介绍。转化的耐盐酵母用于生产调味料如酱油，具有减少使用的曲的量和缩短酿造时间，通过在酿造期间由耐盐酵母产生的水解酶的反应，在蛋白质存在下进行成分的降解原料和淀粉原料，以实现省电，缩小和简化酿造设备。

5. 发明专利

JP2006174786A Food and drink decreased in unpleasant stuffy odor 审中-公开
标题翻译：食物和饮料在不可思议的气味中降低
公开(公告)号：JP2006174786A
公开(公告)日：2006-07-06
申请号：JP2004372724
申请日：2004-12-24
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： NAKAHARA TAKEHARU , KOYAMA TAIJI , MATSUSHIMA KENICHIRO , TAKECHI JUNYA
IPC分类号： C12N15/09 , A23L2/00 , A23L5/20 , C12N1/15 , C12N9/02
摘要： PROBLEM TO BE SOLVED: To provide food and drink excellent in flavor and having high quality, scarcely causing an unpleasant stuffy odor. SOLUTION: The method for producing an isovaleryl-CoA dehydrogenase comprises culturing a protein which comprises an amino acid sequence expressed by sequence number 2 and has isovaleryl-CoA dehydrogenase activity, an isovaleryl-CoA dehydrogenase gene which encodes the protein, an isovaleryl-CoA dehydrogenase gene which comprises a base sequence expressed by sequence number 1, a recombinant vector DNA into which the gene is inserted, a transformant which contains the vector DNA, a microbial variant in which the isovaleryl-CoA dehydrogenase activity is increased, a transformant of the above, or a variant of the above, and then collecting the isovaleryl-CoA dehydrogenase from the culture. The method for producing the food and drink comprises using the transformant, the variant, or the isovaleryl-CoA dehydrogenase collected from the same. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：为了提供优良的味道和高质量的食物和饮料，几乎不产生令人不快的闷味。解决方案：产生异戊酰辅酶A脱氢酶的方法包括培养包含由序列号2表示的氨基酸序列并具有异戊酰辅酶A脱氢酶活性的蛋白质，编码蛋白质的异戊酰辅酶A脱氢酶基因，异戊酰基 -CoA脱氢酶基因，其包含由序列号1表示的碱基序列，插入基因的重组载体DNA，含有载体DNA的转化体，异戊酰-CoA脱氢酶活性增加的微生物变体，转化体，或上述变体，然后从培养物中收集异戊酰辅酶A脱氢酶。生产食品和饮料的方法包括使用从其收集的转化体，变体或异戊酰辅酶A脱氢酶。版权所有（C）2006，JPO＆NCIPI

6. 发明专利

JP2007252242A Powdery soy sauce, sugar-reduced soy sauce, and method for producing the sugar-reduced soy sauce 有权
标题翻译：粉末大豆酱，减肥大豆酱和生产减肥大豆的方法
公开(公告)号：JP2007252242A
公开(公告)日：2007-10-04
申请号：JP2006078550
申请日：2006-03-22
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： OKAYASU MAKOTO , OKABE HIROMI , MATSUSHIMA KENICHIRO , OGUMA TETSUYA
IPC分类号： A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide powdery soy sauce hardly causing coagulation during storage, and to provide sugar-reduced soy sauce suitable for production of the powdery soy sauce. SOLUTION: The sugar-reduced soy sauce where direct-reducing sugar content in soy sauce is ≤1.5 wt.% (W/V) is obtained through making soy sauce yeast come in contact with hydrated soy sauce Moromi to culture the Moromi followed by compressing the cultured Moromi. The powdery soy sauce hardly causing coagulation is obtained by pulverizing the thus-produced sugar-reduced soy sauce. The powdery soy sauce improved in taste while maintaining such characteristics as to hardly cause coagulation is produced through adding nonreducing sugar to the sugar-reduced soy sauce followed by pulverizing the mixture. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供在贮存期间几乎不引起凝结的粉状酱油，并提供适合生产粉状酱油的减糖酱油。
解决方案：通过使酱油酵母与水合酱油Moromi接触培养Moromi，获得酱油中直接还原糖含量≤1.5重量％（W / V）的减糖酱油然后压缩培养的Moromi。通过粉碎由此制得的减糖酱油获得几乎不引起凝结的粉状酱油。粉状酱油的味道改善，同时保持这样的特性，几乎不会通过向减糖酱油中加入非还原糖，然后将混合物粉碎而产生凝结。版权所有（C）2008，JPO＆INPIT

7. 发明专利

JP2005328738A Enzyme mixture and seasoning 审中-公开
标题翻译： ENZYME混合和季节
公开(公告)号：JP2005328738A
公开(公告)日：2005-12-02
申请号：JP2004148623
申请日：2004-05-19
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： ITO KOUTARO , MATSUSHIMA KENICHIRO , KOYAMA TAIJI
IPC分类号： C12N15/09 , A23L27/21 , C12N9/80 , A23L1/227
摘要： PROBLEM TO BE SOLVED: To provide an enzyme mixture containing glutaminase having excellent heat resistance and salt resistance, and to provide a seasoning using the enzyme mixture. SOLUTION: (1) The enzyme mixture containing the glutaminase having excellent heat resistance and salt resistance is prepared from an extract obtained by extracting the solid culture product of a microorganism with a polar solvent. (2) A method for producing the enzyme mixture is characterized by culturing a microorganism in a solid state and then collecting the enzyme mixture containing the glutaminase having excellent heat resistance and salt resistance from the culture product. (3) A seasoning is characterized by hydrolyzing with the enzyme mixture of (1). The enzyme mixture does not need a troublesome treatment comprising the addition of glutaminase to protease, gives a hydrolyzed product, when used for the high temperature hydrolysis of wheat gluten, animal or vegetable proteins, or the like, and is thereby extremely significant on industry. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：提供含有耐热性和耐盐性优异的谷氨酰胺酶的酶混合物，并提供使用该酶混合物的调味料。解决方案：（1）含有具有优异耐热性和耐盐性的谷氨酰胺酶的酶混合物由通过用极性溶剂提取微生物的固体培养物获得的提取物制备。（2）酶混合物的制造方法，其特征在于，以固体培养微生物，然后从培养物中收集含有耐热性和耐盐性优异的谷氨酰胺酶的酶混合物。（3）调味料的特征是用（1）的酶混合物水解。酶混合物不需要麻烦的处理，包括向蛋白酶添加谷氨酰胺酶，当用于小麦面筋，动物或植物蛋白等的高温水解时，产生水解产物，因此在工业上非常显着。版权所有（C）2006，JPO＆NCIPI

8. 发明专利

JP2003033183A Glutaminase, glutaminase gene, new recombinant dna and method for glutaminase production 有权
标题翻译：谷氨酰胺酶，谷氨酰胺酶基因，新型重组DNA和谷氨酰胺酶生产方法
公开(公告)号：JP2003033183A
公开(公告)日：2003-02-04
申请号：JP2001187433
申请日：2001-06-21
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MATSUSHIMA KENICHIRO , ITO KOUTARO , KOYAMA TAIJI
IPC分类号： C12N15/09 , C12N1/15 , C12N1/19 , C12N1/21 , C12N5/10 , C12N9/80
CPC分类号： C12N9/80
摘要： PROBLEM TO BE SOLVED: To efficiently obtain glutaminase which is industrially useful.
SOLUTION: This glutaminase is (a) a protein composed of an amino acid sequence represented by a specific sequence or (b) a protein which is composed of an amino acid sequence in which one or a plurality of amino acids are deficient, substituted or added in the amino acid sequence of the protein (a) and has glutaminase activity. This glutaminase gene encodes the protein of (a) or (b). (a) This protein composed of the amino acid sequence represented by the specific sequence or (b) this protein which is composed of the amino acid sequence in which one or a plurality of amino acids are deficient, substituted or added in the amino acid sequence of the protein (a) and has glutaminase activity is obtained.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：有效地获得在工业上有用的谷氨酰胺酶。解决方案：该谷氨酰胺酶是（a）由特定序列表示的氨基酸序列构成的蛋白质，或（b）由氨基酸序列构成的蛋白质，其中一个或多个氨基酸缺乏，取代或添加在蛋白质（a）的氨基酸序列中具有谷氨酰胺酶活性。该谷氨酰胺酶基因编码（a）或（b）的蛋白质。（a）由特定序列所表示的氨基酸序列构成的蛋白质或（b）该氨基酸序列中氨基酸序列缺失，取代或添加的氨基酸序列构成的蛋白质的蛋白质（a），并具有谷氨酰胺酶活性。

9. 发明专利

JP2007049917A Sugar-reduced soy sauce, powdery soy sauce and method for producing the sugar-reduced soy sauce 有权
标题翻译：减肥大豆酱，大豆酱和生产减肥大豆的方法
公开(公告)号：JP2007049917A
公开(公告)日：2007-03-01
申请号：JP2005236205
申请日：2005-08-17
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： OKAYASU MAKOTO , OKABE HIROMI , MATSUSHIMA KENICHIRO , OGUMA TETSUYA
IPC分类号： A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide powdery soy sauce hardly causing agglomeration during storage, and to provide sugar-reduced soy sauce suitable for producing the powdery soy sauce. SOLUTION: The sugar-reduced soy sauce having ≤1.5 wt.% of direct reduction sugar content is obtained by making soy sauce come in contact with soy sauce yeast. The powdery soy sauce is obtained by making the thus-obtained sugar-reduced soy sauce powdery. Specifically, the powdery soy sauce is obtained by adding nonreducing sugar to the sugar-reduced soy sauce followed by making the mixture powdery so as to be improved in its taste while keeping the characteristics where agglomeration is hardly caused. COPYRIGHT: (C)2007,JPO&INPIT

10. 发明专利

JP2006204119A Roasted powdery seasoning 有权
标题翻译：磨砂粉末季节
公开(公告)号：JP2006204119A
公开(公告)日：2006-08-10
申请号：JP2005017051
申请日：2005-01-25
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： OKAYASU MAKOTO , OKABE HIROMI , MATSUSHIMA KENICHIRO , OGUMA TETSUYA
IPC分类号： A23L27/00
摘要： PROBLEM TO BE SOLVED: To provide roasted powdery seasoning having stronger roasted flavor than that of conventional seasoning. SOLUTION: The roasted powdery seasoning is obtained by admixing powdery cereal such as heated and ground rice, a diluting agent and saccharide to seasoning such as soy sauce followed by subjecting the mixture to drum dry for pulverization. COPYRIGHT: (C)2006,JPO&NCIPI

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