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    • 8. 发明专利
    • DEVICE FOR PREPARING KOJI
    • JPH04197171A
    • 1992-07-16
    • JP32651290
    • 1990-11-28
    • GEKKEIKAN KK
    • ABE YASUHISANISHIYAMA FUMIOKASAI ISAMUHATTORI SUSUMU
    • C12M1/16
    • PURPOSE:To provide the subject device capable of controlling the temperature of a koji (malted rice) raw material and the evaporation of water by opening a closable hole-having membrane when air is ventilated or when a maintenance operation is performed, by spreading the closable hole-having membrane above a koji raw material layer formed on a koji supporter in a koji-preparing chamber. CONSTITUTION:A koji raw material layer is formed on a koji supporter 3 disposed in the koji-preparing chamber 6 of a koji-preparing tank 1, and while air in the koji-preparing chamber 6 is circulated by a dehumidifying means comprising a dehumidifying device 4, a dehumidifying fan and a circulation duct 7, the Aspergillus is cultured. When the koji raw material is maintained, etc., the closable hole-having membrane 9 disposed above the koji raw material layer 8 in the koji-preparing chamber 6 is opened, thereby permitting to freely control the evaporation of water from the koji raw material and the temperature of the koji raw material also due to the operation of the dehumidifying means.
    • 10. 发明专利
    • TREATMENT OF BREWAGE
    • JPH0292267A
    • 1990-04-03
    • JP24389288
    • 1988-09-30
    • GEKKEIKAN KK
    • HATA YOJIKAWATO SHOJIABE YASUHISAONO KAZUHISA
    • C12G3/02C12H1/14
    • PURPOSE:To prevent deterioration of SAKE (rice wine) caused by occurrence of sweet dregs in brewage during preservation bringing glucoamylase in brewage into contact with a glucoamylase inhibitor to remove glucoamylase. CONSTITUTION:Refine a SAKE of brewage, for example, is passed through a column packed with an immobilized glucoamylase inhibitor to adsorb and remove glucoamylase in refine a SAKE. The glucoamylase inhibitor is an oligosaccharide shown by the formula containing alpha-1,4-imino bond in a molecule of acarbose produced by culture of actinomycetes and a relative substance thereof. A highly concentrated oligosaccharide of filtrate of a liquefied solution of polished rice (starch) is passed through a column packed with the above- mentioned inhibitor so that glucoamylase can be eluted from the inhibitor and recovered. On the other hand, refined SAKE of brewage from which glucoamylase is removed will not cause reduction in qualities even by preservation at room temperature.