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1. 发明专利

JPH07120431A QUANTITATIVE DETERMINATION OF GAMMA-POLYGLUTAMIC ACID 失效
公开(公告)号：JPH07120431A
公开(公告)日：1995-05-12
申请号：JP2989192
申请日：1992-01-22
申请人： KIKKOMAN CORP
发明人： YAMAGUCHI NORIO , OGAWA YOSHIHIRO , YAMAZAKI EMIKO , YUASA KATSUMI , MOTAI HIROSHI
IPC分类号： G01N27/447 , C07K1/26 , C07K14/195 , C07K14/37 , C07K14/41
摘要： PURPOSE:To quantitatively determine gamma-polyglutamic acid (gamma-PGA) which is the base of the quality standard of fermented soybeans and being developed as a calcium myenteric absorbing agent simply, quickly, and easily, and also measure the molecular weight. CONSTITUTION:After a sample containing gamma-PGA is processed in polyacrylamidogel by electrophoresis without performing particular treatment, a gel flat plate or a gel disc is at first colored with Coomassie brilliant blue dye, further colored with basic dye such as methylene blue or safranine-O after decoloring, further after decoloring densitometry is performed, and hence gamma-PGA can be quantatively determined. In this method, molecular weight marker is also subjected to electrophoresis simultaneously, and hence the molecular weight can be measured.

2. 发明专利

JPH0552184B2 失效
公开(公告)号：JPH0552184B2
公开(公告)日：1993-08-04
申请号：JP12141087
申请日：1987-05-20
申请人： KIKKOMAN CORP
发明人： SEKINE KAZUO , KAWAZOE TAKAYUKI , UEHARA MIKIO , SUGISHITA MISAO , MOTAI HIROSHI
IPC分类号： C12N1/14 , C12G3/02

3. 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

4. 发明专利

JPH04166052A PRODUCTION OF SEASONING OR BEVERAGE 失效
公开(公告)号：JPH04166052A
公开(公告)日：1992-06-11
申请号：JP28848990
申请日：1990-10-29
申请人： KIKKOMAN CORP
发明人： SHIMADA KIYOSHI , HASHIMOTO HIKOTAKA , KURIHARA MACHIKO , MOTAI HIROSHI , OGAWA YOSHIHIRO , YAMAGUCHI NORIO , HAMANO MITSUTOSHI
IPC分类号： A23L2/52 , A23L2/00 , A23L2/02 , A23L11/00 , A23L27/10
摘要： PURPOSE:To obtain a nonviscous seasoning or beverage free from Bacillus natto odor, also having thrombolytic nature, serving as sauce, dressing, fruit drink, soft drink, etc., by adding a raw ground product, etc., such as Japanese radish to a culture process for Bacillus natto-cultured product and by containing the resultant cultured product. CONSTITUTION:A raw ground product, juice or its treated product of Japanese radish, onion, pineapple or kiwi fruits is added to a culture process for Bacillus natto-cultured product, and the resulting cultured product is contained, thus obtaining the objective seasoning or beverage.

5. 发明专利

JPH0249548A PRODUCTION OF LOW-PHOSPHORUS FOOD 失效
公开(公告)号：JPH0249548A
公开(公告)日：1990-02-19
申请号：JP20089288
申请日：1988-08-11
申请人： KIKKOMAN CORP , KURITA WATER IND LTD
发明人： MITOME REIKO , JOKO ISAO , FUKASE TETSURO , NAKAJIMA YASUHIKO , MOTAI HIROSHI
IPC分类号： A23C9/14 , A23L5/20 , A23L27/24 , A23L27/50 , C12G3/08
摘要： PURPOSE:To obtain a low-phosphorus food without removing other ingredients and impairing flavor by bringing a liquid food into contact with activated alumina of a specific particle diameter and removing phosphorus. CONSTITUTION:A liquid food (e.g., soy sauce, salt-containing seasoning, liquors, soft drink, processed dairy beverage, fermented seasoning or edible vinegar) is brought into contact with activated alumina having 0.25-10mm particle diameter to remove phosphorus. A sour agent is preferably added to the resultant treated solution to afford the objective food.

6. 发明专利

JPS6098985A PREPARATION OF IMMOBILIZED MOLD OF MICROORGANISM FOR ENZYME 失效
公开(公告)号：JPS6098985A
公开(公告)日：1985-06-01
申请号：JP20489283
申请日：1983-11-02
申请人： KIKKOMAN CORP , FUJI DAVISON CHEMICAL
发明人： MOTAI HIROSHI , FUKUSHIMA YAICHI , IMAI KAZUTAKA , OKAMURA KATSUTOSHI
IPC分类号： C12N11/14
摘要： PURPOSE:To prepare an immobilized mold of microorganism or enzyme having improved mechanical strength of gel, low pollution of microorganism and reduction in enzymatic activity, by releasing silica sol containing a mold of microorganism or enzyme to a gaseous phase, so that it is instantly gelatinized. CONSTITUTION:A mold of microorganism, enzyme, enzyme insolubilzed with tannin or a polyfunctional crosslinking reagent, or enzyme adsorbed on an insolubilized carrier is suspended in water, buffer solution (e.g., buffer solution of phosphoric acid), or hydrophilic organic solvent (e.g., ethyl alcohol). The suspension is added to silica sol obtained by blending an aqueous solution of alkali silicate with an acid solution, they are blended as rapidly as possible, the mixed silica sol is adjusted to 70-210g/l SiO2 concentration and 3-10pH, released to an gaseous phase as early as possible, so that it is gelatinized in a short time, to give an immobilized mold of microorganism or enzyme having

7. 发明专利

JPH10262603A FILLING OF UNREFINED SOY SAUCE 失效
公开(公告)号：JPH10262603A
公开(公告)日：1998-10-06
申请号：JP9001797
申请日：1997-03-26
申请人： KIKKOMAN CORP
发明人： AOYANAGI YOSHIO , YAMAGUCHI SHIGEO , MOTAI HIROSHI , KUROSOU MITSUYOSHI
IPC分类号： A23L27/50 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To efficiently fill an unrefined soy sauce into a longer filter cloth by sufficiently taking advantage of capacity of apparatus. SOLUTION: In this method for filling an unrefined soy sauce in which charged unrefined soy sauce is filled into a cage 8 by folding a longer filter cloth 5 in S shape while reciprocating the filter cloth by an unrefined soy sauce filling nozzle 4 which is inserted into the space of the interior of a longer filter cloth and supplying the unrefined soy sauce to the filter cloth, the filling is carried out by controlling the amount of the unrefined soy sauce filled to the filter cloth on and after the detection of a filter clothing plate depending upon difference between the amount of the unrefined soy sauce filled up to a point of time when the passage of a filter cloth holding plate is detected at a filter cloth plate detecting position and the filled amount of the unrefined soy sauce in an ideal case. An ideal gage empty space can be left at the finishing point of a filling process and an apparatus can be efficiently operated by sufficiently taking advantage of its ability without interrupting the process.

8. 发明专利

JPH0517827B2 失效
公开(公告)号：JPH0517827B2
公开(公告)日：1993-03-10
申请号：JP20713984
申请日：1984-10-04
申请人： KIKKOMAN CORP
发明人： MOTAI HIROSHI , FUKUSHIMA YAICHI , ISHAMA TAKASHI
IPC分类号： A23L27/21 , A23L27/50

9. 发明专利

JPH03195470A PRODUCTION OF NATTO (FERMENTED SOYBEAN) 失效
公开(公告)号：JPH03195470A
公开(公告)日：1991-08-27
申请号：JP33506689
申请日：1989-12-26
申请人： KIKKOMAN CORP
发明人： HOSOYAMA HIROSHI , OGAWA YOSHIHIRO , HAMANO MITSUTOSHI , MOTAI HIROSHI
IPC分类号： A23L11/00
摘要： PURPOSE:To obtain NATTO in which a substance having multiplying effects on lactobacillus bifidus, a useful bacterium in human intestine, is produced, by using lactose-containing beans as a raw material for NATTO. CONSTITUTION:Beans containing preferably 2-5%(w/w) lactose as a raw material for NATTO is used to give the objective NATTO. Especially beans before denaturation are immersed in an aqueous solution containing lactose and preferably denatured. Preferably beans are immersed in 2.5-3.5 times (v/w) as much 5-10% (w/v) aqueous solution of lactose as the beans at 25-30 deg.C for 10-30 hours, dehydrated and denatured.

10. 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.

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