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1. 发明专利

JP2000197465A PRODUCTION OF FERMENTED SEASONING 失效
公开(公告)号：JP2000197465A
公开(公告)日：2000-07-18
申请号：JP26799
申请日：1999-01-05
申请人： KIKKOMAN CORP
发明人： HASHIBA HIRONAGA , HAMADA KOJI , SUGISHITA MISAO , FUKUSHIMA YAICHI
IPC分类号： A23L27/50 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a fermented seasoning suitable to various uses and having low scent and favorable gustatoriness. SOLUTION: This method for producing a fermented seasoning comprises the following process: in preparing soy sauce koji or just thereafter, yeast is added to carry out the enzymolysis and alcoholic fermentation of a stock simultaneously; wherein in the preparation, a denatured or undenatured purified protein is added at 0.9-6.5 wt. times, on a genuine basis, the proteinic stock before denaturation treatment used in the soy sauce koji.

2. 发明专利

JPH0544267B2 失效
公开(公告)号：JPH0544267B2
公开(公告)日：1993-07-05
申请号：JP19829487
申请日：1987-08-10
申请人： KIKKOMAN CORP
发明人： HAMADA KOJI , SHIGETA SHOSUKE , FUKUSHIMA YAICHI , MOTAI HIROSHI
IPC分类号： A23L27/50 , A23L11/20 , C12G3/02 , C12N1/16

3. 发明专利

JPH09234045A NEW SUBSTANCE AND ITS PRODUCTION 失效
公开(公告)号：JPH09234045A
公开(公告)日：1997-09-09
申请号：JP11954996
申请日：1996-04-18
申请人： KIKKOMAN CORP
发明人： OGASAWARA YUTAKA , HAMADA KOJI , NAKADAI TADANOBU , MORI SHUZO , NODA FUMIO
IPC分类号： A23L1/30 , A23L3/3526 , A61K36/06 , A61P31/04 , C07G11/00 , C12N1/14 , C12P21/02 , C12R1/645
摘要： PROBLEM TO BE SOLVED: To obtain a new substance having anti-yeast activity, excellent in heat resistance and salt resistance and useful for food preservatives, medicines, etc. SOLUTION: In this new substance, amino acid sequence at N end is represented by formulae I to III (X1 and X2 are each an unknown amino acid) to an amino acid sequence whose amino acids are replaced, or partly lost, inserted or modified with other amino acids, and the new substance has the following characteristics: (i) being produced by a microorganism belonging to imperfect fungus, (ii) specifically inhibiting growth of yeast, (iii) being deactivated by a proteolytic enzyme, (iv) being dyed with coomassie brilliantblue-R250, (v) ultraviolet ray absorption spectrum (λ max), 280±5mm, (vi) ultraviolet ray absorption spectrum (cm ), having absorption bands of amides 1, 2 and 3 based on at least amide bond and (viii) stable pH range, having >=80% residual actibity at 4 deg.C for 24hr in a range within pH2 to 8. Furthermore, the new substance is obtained by culturing Moniliella suaveolens var. nigra K-1 (FERN P-15347) which is a new yeast strain.

4. 发明专利

JPH05219915A PRODUCTION OF LOW-SALT SOY SAUCE 失效
公开(公告)号：JPH05219915A
公开(公告)日：1993-08-31
申请号：JP14528991
申请日：1991-05-22
申请人： KIKKOMAN CORP
发明人： HAMADA KOJI , NAKADAI TADANOBU , HASHIBA HIRONAGA
IPC分类号： A23L27/50
摘要： PURPOSE:To efficiently obtain low-salt soy sauce, excellent in aroma and useful for health, etc., by charging soy sauce KOJI (yeast) under specific conditions, fermenting and aging the KOJI. CONSTITUTION:The objective low-salt soy sauce is obtained by charging soy sauce KOJI in an amount so as to provide 9-12% common salt concentration and 2.0-2.5% nitrogen concentration of unrefined soy liquid after aging in charging water containing 1-5% alcohol, fermenting and aging the charged KOJI according to a conventional method thereafter.

5. 发明专利

JPH04169168A METHOD FOR PRESERVING SALT-CONTAINING SEASONING LIQUID 失效
公开(公告)号：JPH04169168A
公开(公告)日：1992-06-17
申请号：JP29540990
申请日：1990-11-02
申请人： KIKKOMAN CORP
发明人： SASAKI TSUTOMU , HAMADA KOJI , HASHIBA HIRONAGA , OKUHARA AKIRA
IPC分类号： A23L27/50 , A23L27/00
摘要： PURPOSE:To safely preserve a salt-containing seasoning liquid by addition thereof in a small amount without using a synthetic preservative by adding a clove or an extract solution thereof to the salt-containing seasoning liquid. CONSTITUTION:A clove or an extract separated from a pulverized clove with ethyl alcohol in an amount of 0.02-1.0% (wt./wt.) is added to a salt-containing seasoning liquid such as soy sauce or a soup for noodles preferably just before bottling, etc., to carry out the objective preservation.

6. 发明专利

JPH01108977A CONTINUOUS CULTURE OF YEAST 失效
公开(公告)号：JPH01108977A
公开(公告)日：1989-04-26
申请号：JP26547887
申请日：1987-10-22
申请人： KIKKOMAN CORP
发明人： HAMADA KOJI , FUKUSHIMA YAICHI , MOTAI HIROSHI
IPC分类号： C12N1/16 , A23L11/20 , A23L27/50 , C12G3/02
摘要： PURPOSE:To obtain yeast of high fermentation capability in high efficiency, with many viable cell number suitable for the production of brewed foods, by performing a culture so that the dissolved oxygen in a culture fluid after its terminal stage of growth fall within a specified range. CONSTITUTION:Yeast such as Zygosaccharomyces rouxii ATCC 13356 is subjected to culture on a medium containing carbon, nitrogen, inorganic salts etc. for ca. 18-24hr under an air flow of ca. 2-20l/min per 10l of the culture fluid, and the concentration of the dissolved oxygen in the culture fluid after its terminal stage of growth is retained so as to fall at or below 1ppm, esp. in the range between 0.1-0.2ppm, thus obtaining the objective yeast with high fermentation capability.

7. 发明专利

JPS6262141B2 失效
公开(公告)号：JPS6262141B2
公开(公告)日：1987-12-24
申请号：JP1881182
申请日：1982-02-10
申请人： KIKKOMAN CORP
发明人： NODA FUMIO , KITAHARA NARYUKI , HAGIWARA AKIO , HAMADA KOJI , HAYASHI KAZUYA
IPC分类号： A23L27/50

8. 发明专利

JPH0544268B2 失效
公开(公告)号：JPH0544268B2
公开(公告)日：1993-07-05
申请号：JP26547887
申请日：1987-10-22
申请人： KIKKOMAN CORP
发明人： HAMADA KOJI , FUKUSHIMA YAICHI , MOTAI HIROSHI
IPC分类号： C12N1/16 , A23L11/20 , A23L27/50 , C12G3/02 , A23L1/202 , A23L1/238

9. 发明专利

JPH0799923A PRODUCTION OF SEASONING 失效
公开(公告)号：JPH0799923A
公开(公告)日：1995-04-18
申请号：JP27478093
申请日：1993-10-07
申请人： KIKKOMAN CORP
发明人： OGASAWARA YUTAKA , HAMADA KOJI , MORI SHUZO , HASHIBA HIRONAGA
IPC分类号： A23L27/21 , A23L1/227
摘要： PURPOSE:To prepare a seasoning remarkably enriched in glutamic acid and improved in flavor and taste. CONSTITUTION:In a method for producing a seasoning by treating a protein raw material with a protease, the liquid culture product of Bacillus subtilis having an ability for producing gamma-GTP(gamma-glutamyltranspeptidase) and not giving the smell of fermented soybeans to the culture product is added to the protease- acting reactional system.

10. 发明专利

JPH01285175A PRODUCTION OF SEASONING SOLUTION 失效
公开(公告)号：JPH01285175A
公开(公告)日：1989-11-16
申请号：JP11153888
申请日：1988-05-10
申请人： KIKKOMAN CORP
发明人： HAMADA KOJI , MOTAI HIROSHI
IPC分类号： A23L27/50
摘要： PURPOSE:To efficiently produce a seasoning solution excellent both in flavor and in taste for a long period by bringing a hydrolyzate solution which is a raw material for producing soy sauce into contact with initially immobilized soy sauce yeast fungal cells belonging to the genus Candida and then those belonging to the genus Zygosaccharomyces and fermenting the hydrolyzate solution. CONSTITUTION:A raw material for producing soy sauce is enzymically or chemically hydrolyzed to provide a hydrolyzate solution, which is then subjected to primary yeast fermentation while being brought into contact with immobilized soy sauce yeast fungal cells of immobilized soy sauce yeast belonging to the genus Candida at a suitable temperature, e.g. 20-35 deg.C, for a time sufficient to produce flavor components of phenols, preferably 5-50hr. The resultant primary fermentation liquor is then subjected to secondary yeast fermentation while being brought into contact with immobilized soy sauce yeast fungal cells of immobilized soy sauce yeast belonging to the genus Zygosaccharomyces at a suitable temperature, e.g. 20-35 deg.C, for a time sufficient to produce a desired alcohol, preferably 5-50hr.

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