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1. 发明专利

JPH0372263B2 失效
公开(公告)号：JPH0372263B2
公开(公告)日：1991-11-18
申请号：JP30215888
申请日：1988-12-01
申请人： HIGETA SHOYU KK
发明人： KADOWAKI KYOSHI , YOKOYAMA TSUTOMU , TERASAWA MANABU
IPC分类号： A23L27/50 , C12S3/00

2. 发明专利

JPH02237905A ANTI-FUNGUS AGENT 失效
公开(公告)号：JPH02237905A
公开(公告)日：1990-09-20
申请号：JP5781589
申请日：1989-03-13
申请人： HIGETA SHOYU KK
发明人： UCHIDA YASUSHI , TAMURA JUNICHI , YOKOYAMA TSUTOMU
IPC分类号： C12P19/26 , A01N63/00 , A61K31/715 , A61P31/04 , C12R1/01
摘要： PURPOSE:To provide an anti-fungus agent of high safety useful as a growth inhibitor for Gram-positive bacteria and Gram-negative bacteria, containing, as active ingredient, alpha-1,4-polygalactosamine, its degradation product or fractionated product of said degradation product. CONSTITUTION:The objective anti-fungus agent having the above-mentioned effects, containing, as active ingredient, (A) alpha-1,4-polygalactosamine produced, as PF-101 or PF-102, by culture of imperfect fungi, Paecilomyces I-1 (FERM BP-1180), (B) a degradation product obtained by hydrolysis of the ingredient A with an acid or polygalactosamine degradation enzyme produced by Pseudomonas spH 881 (FERM P-8955), or (C) a fractionated product >=50000, 10000-

3. 发明专利

JPS60120978A MALTING APPARATUS 失效
公开(公告)号：JPS60120978A
公开(公告)日：1985-06-28
申请号：JP22875283
申请日：1983-12-02
申请人： HIGETA SHOYU KK
发明人： YOKOYAMA TSUTOMU
IPC分类号： C12M1/16 , C12M1/38
摘要： PURPOSE:To obtain uniform and high-quality malt, by inspecting the temperature distribution of the surface of the malt layer with an infrared camera during malting process, and locally stirring the necessary part of the malt layer when the detected temperature unevenness is out of the permissible range for the malting process. CONSTITUTION:In a solid malt production apparatus characterized by the forced air draft through the malt layer 3 from the bottom upward, the temperature distribution at the surface of the malt layer is inspected by the infrared camera 20, i.e. a thermographic apparatus, in the course of the malting process, and the information on the temperature is inputted from the infrared camera to the computer 21. When the inputted temperature unevenness is judged to be out of the permissible range by the computer, the stirrers 11, 12 are transferred to the position and operated to locally stir the part having uneven temperature to eliminate the harmful temperature unevenness. A homogeneous and high-quality malt can be prepared stably by this process.

4. 发明专利

JPS57174087A BREEDING METHOD OF KOJI MOLD 失效
公开(公告)号：JPS57174087A
公开(公告)日：1982-10-26
申请号：JP5918181
申请日：1981-04-21
申请人： HIGETA SHOYU KK
发明人： YOKOYAMA TSUTOMU , KADOWAKI KIYOSHI
IPC分类号： C12N1/14 , C12N1/15 , C12R1/66
摘要： PURPOSE:To breed a KOJI mold, having a high productivity of enzymes and high growth rate, and of separable efficiently with certainly, by subjecting a strain to a varying treatment with a diploid creating means as an intermediate step. CONSTITUTION:A strain is having a good productivity of enzymes and growth separated from an ordinary seed KOJI mold, and subjected to the varying treatment, e.g. irradiation with ultraviolet light, to give a variant strain having more improved productivity of enzymes. The resultant variant strain is used as at least one parent strain to creat a diploid by the conventional method. The resultant diplid is then subjected to the varying treatment by irradiation with ultraviolet light, etc. to obtain a KOJI mold having both high enzymic potency and growth rate, e.g. Aspergillus soya SD (FERM-P No.5956) having improved productivity of protease.

5. 发明专利

JPS57102182A STERILIZING METHOD OF KOJI AND BREWING METHOD OF SOY SAUCE THEREWITH 失效
公开(公告)号：JPS57102182A
公开(公告)日：1982-06-25
申请号：JP17801880
申请日：1980-12-18
申请人： HIGETA SHOYU KK
发明人： KADOWAKI KIYOSHI , YOKOYAMA TSUTOMU , TERASAWA MANABU
IPC分类号： A23L27/50 , C12N1/14
摘要： PURPOSE:To increase the nitrogen utilization and improve and stabilize the product quality, by sterilizing a KOJI for soy sauce with gamma rays of specific dose, and charging the sterilized KOJI into a brewing system. CONSTITUTION:A KOJI for soy sauce is irradiated with gamma rays of 200- 2,000 krad and sterilized, and the sterilized KOJI is then charged into a brewing system at a low salt content or high salt content to brew a soy sauce by the conventional method. Water is sprinkled over the KOJI to give a moisture content >=37%, and mixed. The resultant mixture may be kept at a temperature not exceeding 57 deg.C for 2hr or longer, irradiated with gamma rays during the storing period and brewed to increase glutamic acid.

6. 发明专利

JPH0363227A ANTI-INFECTIOUS DERMATOPATHIA AGENT 失效
公开(公告)号：JPH0363227A
公开(公告)日：1991-03-19
申请号：JP19792589
申请日：1989-08-01
申请人： HIGETA SHOYU KK
发明人： UCHIDA YASUSHI , YOKOYAMA TSUTOMU , TAMURA JUNICHI , HASEGAWA KANAME
IPC分类号： C12P19/26 , A61K31/715 , A61K36/07 , A61P17/00 , A61P31/04 , C12R1/79
摘要： PURPOSE:To obtain an anti-infectious dermatopathia agent containing alpha-1,4- polygalactosamines, decomposed material thereof or fractionated products of the decomposed materials as active ingredients and having effects on infectious dermatopathia caused by a microorganism such as genus Candida, genus Trichophyton or other skin filamentous fungus. CONSTITUTION:Paecilomyces I-1 (FERM BP-1180), an imperfect fungus is cultured to afford galactosamine having alpha-1,4-bond as PE-101 and PE-102. PF-101 and PF-102 are hydrolyzed with polygalactosamine-decomposing enzyme produced by Pseudomonas sp H881 (FERM P-8955) or hydrolyzed with an acid to give a decomposed materials, which are then fractionated with a semipermeable membrane to provide the polygalactosamines having alpha-1,4 bond and >=50000, >=10000 and

7. 发明专利

JPH026504B2 失效
公开(公告)号：JPH026504B2
公开(公告)日：1990-02-09
申请号：JP17801880
申请日：1980-12-18
申请人： HIGETA SHOYU KK
发明人： KADOWAKI KYOSHI , YOKOYAMA TSUTOMU , TERASAWA MANABU
IPC分类号： A23L27/50 , C12N1/14

8. 发明专利

JPS60120979A METHOD AND APPARATUS FOR MALTING 失效
公开(公告)号：JPS60120979A
公开(公告)日：1985-06-28
申请号：JP22692083
申请日：1983-12-02
申请人： HIGETA SHOYU KK
发明人： YOKOYAMA TSUTOMU
IPC分类号： C12M1/16 , C12M1/36 , C12N1/14
摘要： PURPOSE:To obtain uniform and high-quality malt having high enzymatic activity, by inspecting the temperature distribution of the surface of the malt layer during malting process, and locally stirring the necessary part of the malt layer when the detected temperature unevenness is out of the permissible range for the malting process. CONSTITUTION:In a solid malt production apparatus characterized by the forced air draft through the malt layer 2 from the bottom upward, the temperature distribution at the surface of the malt layer is inspected by the remote infrared thermometers 12, 13 in the course of the malting process, and the information on the temperature distribution is inputted to the microcomputer 16 and processed by the computer to detect the temperature unevenness of the malt layer. When the detected temperature unevenness is judged to be out of the permissible range by the computer, the stirrers 10, 11 are transferred to the position and operated to locally stir the part having uneven temperature to eliminate the harmful temperature unevenness. The extermination of the malt can be prevented, and a homogeneous and high-quality malt having high enzymatic activity can be prepared stably by this process.

9. 发明专利

JPS5696679A PREPARATION OF SEASONING SOLUTION 失效
公开(公告)号：JPS5696679A
公开(公告)日：1981-08-04
申请号：JP17184979
申请日：1979-12-29
申请人： HIGETA SHOYU KK
发明人： YOKOYAMA TSUTOMU
IPC分类号： A23L27/22 , A23J3/00 , A23J3/34 , A23L27/20
摘要： PURPOSE:To obtain a seasoning solution having high N utilization, glutamic acid containing properties, antiseptic properties, etc., by reacting raw material for protein with protease at high temperature, followed by reacting the raw material with peptidase or glutaminase at low temperature. CONSTITUTION:A raw material for protein, e.g., defatted soybean, etc. is boiled so that the protein is denaturated and sterilized. The raw material is reacted at 50-55 deg.C for 3-12hr with a protease solution previously filtered sterilely. After this first step decomposition, the raw material is reacted with a sterile solution of peptidase or glutaminase or their mixture at 35-45 deg.C for 10-40hr. Consequently, there is almost no pyroglutamic acid formation from glutamine in the first step, the formation of pyroglutamic acid can be also prevented in the second step, the yield of glutamic mic acid is improved, no putrid smell, etc. occurs, the use of hydrolyzate by enzyme is spread because of no use of antiseptic, and an improved seasoning solution can be prepared advantageously.

10. 发明专利

JPH062649B2 失效
公开(公告)号：JPH062649B2
公开(公告)日：1994-01-12
申请号：JP5958289
申请日：1989-03-14
申请人： HIGETA SHOYU KK
发明人： UCHIDA YASUSHI , TAMURA JUNICHI , YOKOYAMA TSUTOMU
IPC分类号： C12P19/26 , A01N63/00 , A61K31/715 , A61P31/04 , C12R1/01 , C12R1/645 , A61K31/73

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