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1. 发明专利

JPH11196815A PRODUCTION OF FISH SOY SAUCE 失效
公开(公告)号：JPH11196815A
公开(公告)日：1999-07-27
申请号：JP1353998
申请日：1998-01-09
申请人： KIKKOMAN CORP
发明人： OKAYASU MAKOTO , UEHARA MIKIO , NAKADAI TADANOBU , OGISO KATSUHIRO , FURUKAWA TOSHIO
IPC分类号： A23L27/50 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To remove an unpleasant smell without damaging the characteristic smell of fish soy sauce. SOLUTION: A fish soy sauce is subjected to electrophoresis by using an ion exchange membrane. A cation exchange membrane to pass only cation and an anion exchange membrane to pass only anion are alternately combined, desalting chambers and concentrating chambers are arranged on every other chamber, a solution to be desalted and a concentrate are led to the given chambers and a direct current is sent to the chambers to simultaneously carry out ion removal and desalting.

2. 发明专利

JPH0314427B2 失效
公开(公告)号：JPH0314427B2
公开(公告)日：1991-02-26
申请号：JP23430583
申请日：1983-12-14
申请人： KIKKOMAN CORP
发明人： NAKADAI TADANOBU , YUASA KATSUMI
IPC分类号： C12N9/62 , C12N9/58 , C12R1/66

3. 发明专利

JPS60188057A KOJI MOLD HAVING HIGH PROTEASE PREPARATION ABILITY AND HIGH GLUTAMINASE PREPARATION ABILITY AND ITS BREEDING 失效
公开(公告)号：JPS60188057A
公开(公告)日：1985-09-25
申请号：JP4406184
申请日：1984-03-09
申请人： KIKKOMAN CORP
发明人： USHIJIMA SHIGEOMI , NAKADAI TADANOBU , UCHIDA KINJI
IPC分类号： A23L27/50 , C12N1/14 , C12N1/19 , C12N15/02 , C12N15/04 , C12R1/66 , C12R1/69
摘要： PURPOSE:To prepare a KOJI mold having high preparation ability of protease and glutaminase, by subjecting two strains belonging to the genus Aspergillus, having high protease preparation ability and high glutaminase preparation ability to cell fusion to give a diploid strain, varying it further artificially. CONSTITUTION:A strain [e.g., Aspergillus soya W2-91 (FERMP-7227)] belonging to the genus Aspergillus, having high protease preparation ability and a strain [e.g., Aspergillus soya M12-2-61 (FERMP-7281)] having high glutaminase preparation ability are cultivated, respectively, and each protoplast is obtained from the culture cell. They are fused, cultivated in a hypertonic regenerated medium, and a fused diploid stain having high enzymatic activity of protease and glutaminase is selected from the culture. The selected diploid strain is further subjected to artificial variation, to give strain Aspergillus soya D-78M (FERMP-7523) having more enhanced enzymatic activity.

4. 发明专利

JPH11123064A PRODUCTION OF SOY SAUCE OF FISH 失效
公开(公告)号：JPH11123064A
公开(公告)日：1999-05-11
申请号：JP30635197
申请日：1997-10-22
申请人： KIKKOMAN CORP
发明人： OKAYASU MAKOTO , UEHARA MIKIO , SUGA SHIGEO , OKABE HIROMI , NAKADAI TADANOBU
IPC分类号： A23L27/50 , A23L27/24 , A23L1/238 , A23L1/23
摘要： PROBLEM TO BE SOLVED: To obtain a soy sauce from which an unpleasant smell is removed and which is provided with an ordinary soy sauce-like mellow fragrance and has a characteristic, complicated, expanding and rich flavor, by mixing a soy sauce of fish with a soy sauce and then removing the soy sauce oil. SOLUTION: A soy sauce of fish is mixed with a say sauce oil and then the soy sauce oil is removed to give the objective soy sauce of fish. Otherwise a soy sauce of fish is mixed with a soy sauce oil and then the soy sauce oil is removed and dehydrated to give the objective soy sauce of fish. Preferably the mixing ratio of a soy sauce oil to be mixed with a soy sauce of fish is 10-50 (vol.)% based on the soy sauce of fish.

5. 发明专利

JPS60251859A PRODUCTION OF EGG WHITE HYDROLYZATE 失效
公开(公告)号：JPS60251859A
公开(公告)日：1985-12-12
申请号：JP10859484
申请日：1984-05-30
申请人： KIKKOMAN CORP
发明人： NAKADAI TADANOBU , YUASA KATSUMI
IPC分类号： A23L15/00 , A23J3/34 , A61K8/64 , A61K8/96 , C12P21/06
摘要： PURPOSE:To produce an egg white hydrolyzate without bitternes, by reacting an acidic proteolytic enzyme with an egg white of pH adjusted with an acid added thereto, neutralizing the resultant hydrolyzate, and reacting a neutral and/or alkaline proteolytic enzyme with the resultant hydrolyzate. CONSTITUTION:An acid, e.g. citric acid, is added to an egg white, e.g. raw egg white, frozen egg white or powder egg white, to adjust the pH to 1.5-5.0, and 0.1-10wt%, based on dried egg white, acidic proteolytic enzyme is then added and reacted therewith at 20-40 deg.C for 1-12hr to give a reaction product. An alkali, e.g. NaOH, is then added to the resultant reaction product to adjust the pH to 5-11, and 0.1-20wt%, based on dried egg white, neutral and/or alkaline proteolytic enzyme or both are added and reacted at 45-60 deg.C for 1-24hr. The reaction product is then heated at >=80 deg.C to inactivate the enzyme and coagulate the unhydrolyzed protein under heating. The heated reaction product is then cooled to remove the coagulated material.

6. 发明专利

JPS60133895A PRODUCTION OF ENZYMIC HYDROLYZATE OF CHITIN 失效
公开(公告)号：JPS60133895A
公开(公告)日：1985-07-17
申请号：JP24095983
申请日：1983-12-22
申请人： KIKKOMAN CORP
发明人： AKEDA YOSHIHIRO , NAKADAI TADANOBU , YUASA KATSUMI
IPC分类号： C12P19/26
摘要： PURPOSE:To improve the hydrolyzability of a chitin raw material to chitinase without causing a change in the original structure of the chitin, by heating the chitin raw material under pressure, and expanding rapidly the heated chitin raw material under reduced lower pressure. CONSTITUTION:An individual or hydrated chitin raw material is heated in the presence of saturated steam or superheated steam under pressure and then expanded under a lower pressure. The raw material is heated in the presence of the saturated steam under >=2kg/cm within 15min under pressure and then rapidly released to the atmospheric pressure or the pressure is released to expand the raw material under reduced pressure. The particularly preferred conditions of the heating under pressure are as follows; 10min under 2-4kg/cm gage pressure and 5min under 8-10kg/cm gage pressure, etc.

7. 发明专利

JPH11332553A NEW SPECIES CRYPTOCOCCUS ALBIDUS, PRODUCTION OF SALT-RESISTANT THERMOSTABLE GLUTAMINASE AND PRODUCTION OF PROTEIN HYDROLYZATE HAVING HIGH GLUTAMIC ACID CONTENT 失效
公开(公告)号：JPH11332553A
公开(公告)日：1999-12-07
申请号：JP14763098
申请日：1998-05-28
申请人： KIKKOMAN CORP
发明人： SATO ITSUO , SATO HIROE , HANYA YOSHISATO , ABE TAKAYOSHI , FUJII SANJI , NAKADAI TADANOBU , JACK W FELL
IPC分类号： A23J3/34 , A23L27/50 , C12N1/14 , C12N1/16 , C12N9/52 , C12N9/60 , C12N9/80 , C12P13/14 , C12P21/02 , C12P21/06 , C12R1/645 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To obtain a fungus belonging to the genus Cryptococcus, having extremely excellent salt tolerance and thermostability and glutaminase productivity sufficiently acting in the presence of highly concentrated salt in high- temperature treatment, to produce a thermostable glutaminase having salt tolerance by using the fungus and to efficiently obtain a protein hydrolyzate (e.g. a seasoning food such as soy sauce, fermented soybean taste, etc.), having a high glutamic acid content and excellent flavor by using the glutaminase. SOLUTION: This new species Cryptococcus albidus has assimilability of carbon sources of lactose, N-acetyl-D-glucosamine, D-glucosamine and arbutin of +, -, -, -, respectively. A fungus belonging to the genus new species Cryptccoccus albidus, capable of producing a thermostable glutaminase having salt tolerance is cultured in a medium to produce the thermostable glutaminase having salt tolerance, which is recovered. In this method for producing a protein hydrolyzate, the new Cryptococcus albidus or its treated substance is added in the hydrolysis to give the protein hydrolyzate having a high glutamic acid content and good flavor.

8. 发明专利

JPH1175764A PRODUCTION OF FISH SOY 失效
公开(公告)号：JPH1175764A
公开(公告)日：1999-03-23
申请号：JP25143697
申请日：1997-09-02
申请人： KIKKOMAN CORP
发明人： OKAYASU MAKOTO , UEHARA MIKIO , SUGA SHIGEO , OKABE HIROMI , NAKADAI TADANOBU
IPC分类号： A23L27/50 , A23L27/24 , A23L1/238 , A23L1/23
摘要： PROBLEM TO BE SOLVED: To produce fish soy capable of masking an unpleasant odor of the fish soy without deteriorating a characteristic aroma or UMAMI by adding an aromatic substance or its treated substance to the fish soy. SOLUTION: This fish soy is obtained by adding (B) an aromatic substance or its treated substance to (A) the fish soy. The ingredient A is a seasoning prepared by using fishes, shrimps, shellfishes or the like as a raw material and is preferably the fish soy using only the fishes and shellfishes as a raw material. The ingredient B is preferably used for foods and a fermented food such as a soy sauce and its by-product [a soy sauce oil, a soy sauce cake, Sake lees or the like], FUSHIs (smoked and dried fish meat) such as dried bonito or dried fish products or the like such as dried small sardines or fish meal or spices and the like are cited as the aromatic substance. A distillate or the like prepared by distilling the soy sauce oil is cited as the treated substance of the aromatic substance. Furthermore, the ingredient B is added to the ingredient A and mixed and the dehydrating treatment of the resultant mixture is then carried out to afford the solid or the pasty fish soy.

9. 发明专利

JPS60188058A KOJI MOLD HAVING HIGH PROTEASE PREPARATION ABILITY AND HIGH GLUTAMINASE PREPARATION ABILITY AND ITS BREEDING 失效
公开(公告)号：JPS60188058A
公开(公告)日：1985-09-25
申请号：JP4406284
申请日：1984-03-09
申请人： KIKKOMAN CORP
发明人： USHIJIMA SHIGEOMI , NAKADAI TADANOBU , UCHIDA KINJI
IPC分类号： A23L27/50 , C12N1/14 , C12N1/19 , C12N15/02 , C12N15/04 , C12R1/66 , C12R1/69
摘要： PURPOSE:To obtain a KOJI mold having protease preparation ability higher than 650U/g and glutaminase preparation ability higher than 3.5U/g, by fusing two strains belonging to the genus Aspergillus, having high protease preparation ability and high glutaminase preparation ability to give a diploid strain, subjecting it to halpoid formation treatment. CONSTITUTION:A strain (e.g., Aspergillus soya W2-91 FERMP-7227) belonging to the genus Aspergillus, having high protease preparation ability, and a strain (e.g., Aspergillus soya M12-2-61 FERMP-7281) having high glutaminase preparation ability are cultivated, respectively, each protoplast is obtained, they are fused and cultivated. A fused diploid strain having high enzymatic activity of protease and glutaminase is selected from the culture, subjected to haploid formation treatment, to give strain Aspergillus soya Bn-1 (FERMP-7279) and strain Aspergillus soya PFA-118 (FERMP-7524).

10. 发明专利

JPS6075280A PRODUCTION OF ASPERGILLUS BY PROTOPLAST FUSION 失效
公开(公告)号：JPS6075280A
公开(公告)日：1985-04-27
申请号：JP18079883
申请日：1983-09-30
申请人： KIKKOMAN CORP
发明人： USHIJIMA SHIGEOMI , NAKADAI TADANOBU , UCHIDA KINJI
IPC分类号： C12N15/02 , A23L27/50 , C12N1/14 , C12N1/19 , C12N15/04 , C12R1/66
摘要： PURPOSE:To obtain an aspergillus strain having high activity of produce protease and glutaminase, by preparing a protoplast fusion cell of a strain having high activity to produce protease and belonging to Aspergillus genus and a strain having high activity to produce glutaminase, and culturing the obtained fusion cell in a hypertonic regeneration medium. CONSTITUTION:A protoplast is obtained from a strain having high activity to produce protease and belonging to Aspergillus genus (e.g. Aspergillus sojae ATCC 42249) and a strain having high activity to produce glutaminase [e.g. Aspergillus sojae 262 (FERM-P No.2128)] by the use of a cell wall lyase (e.g. a combination of beta-1,3-glucanase and chitinase). The fused cell obtained by the protoplast fusion is cultured in a hypertonic regeenration medium (e.g. a medium obtained by adding agar to the soup of malted rice containing sorbitol), and an aspergillus strain capable of highly producing both protease and glutaminase is separated from the cultured product.

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