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1. 发明专利

JPS63313560A PRODUCTION OF SOY SAUCE FOR FOOD PROCESSING 失效
公开(公告)号：JPS63313560A
公开(公告)日：1988-12-21
申请号：JP14906787
申请日：1987-06-17
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA , HAMANO MITSUTOSHI , SHIGETA SHIYOUSUKE
IPC分类号： A23L27/50
摘要： PURPOSE:To obtain the titled soy sauce in light color, slightly causing coloring by heating, having a weak smell and excellent drying properties, by adding a heated solution of salt to KOJI of soy sauce to prepare unrefined soy sauce, further mixing the unrefined soy sauce with yeast of soy sauce and maintaining the unrefined soy sauce in the state for fixed days. CONSTITUTION:A protein raw material and a carbohydrate raw material are denatured, a seed KOJI mold is inoculated into the denatured material and cultivated to give soy sauce KOJI. Then a heated solution of salt is added to the soy sauce KOJI to prepare unrefined soy sauce having 37-43 deg.C temperature and 8-12% salt concentration. Further simultaneously or after addition of the solution of salt, the soy sauce KOJI is mixed with >=10 based on 1g unrefined soy sauce of soy sauce yeast such as Saccharomyces rouxii. Then the prepared unrefined soy sauce is kept at 37-43 deg.C for 5-20 days to give the aimed soy sauce.

2. 发明专利

JPS6355914B2 失效
公开(公告)号：JPS6355914B2
公开(公告)日：1988-11-04
申请号：JP7772380
申请日：1980-06-11
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA , ODAKA YASUYOSHI , NISHIO MASAKAZU , SATO AKIRA , WATANABE ISAMU , INOE MASARU
IPC分类号： C12J1/04 , C12J1/00 , C12J1/10

3. 发明专利

JPS5951757A Preparation of soy sauce 失效
标题翻译：大豆的制备
公开(公告)号：JPS5951757A
公开(公告)日：1984-03-26
申请号：JP16239382
申请日：1982-09-20
申请人： Kikkoman Corp
发明人： SAKURAI HIDEO , OKUHARA AKIRA
IPC分类号： A23L27/50
摘要： PURPOSE: To prepare soy sauce in a short time and in high utilization factor of nitrogen dissolution, capable of cooking a food ingredient without damaging its gloss, color and taste.
CONSTITUTION: Unrefined soy sauce after starting of preparation is kept at 20W 35°C for 6W20 days with stirring at times to give unrefined soy sauce at the early stage of preparation, from which 20% (v/v), preferably 30W50% (v/v) juice based on the total juice of the unrefined soy sauce is collected. The remaining unrefined soy sauce after collection of the juice is blended with 0.5W 1.5 as much solution of salt as the collected juice by volume (v/v), stirred fully, kept at 20W50°C temperature of the unrefined soy sauce for 1W3 weeks with stirring sometimes, and squeezed to give a filtrate. This filtrate is blended with the juice of the unrefined soy sauce.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：在短时间内制备酱油，并在氮溶解的高利用率下进行制作，能够烹饪食物成分而不损害其光泽，颜色和味道。构成：制备开始后的未精制酱油在搅拌下保持在20-35℃6-20天，在制备的早期阶段得到未经精制的酱油，其中20％（v / v），优选收集基于未精制酱油的总汁的30-50％（v / v）果汁。收集果汁后剩余的未精制酱油与收集的汁液一样多的盐溶液与0.5-1.5倍的体积（v / v）混合，充分搅拌，保持在未精制酱油的20-50℃温度有时搅拌1-3周，并挤压得到滤液。将该滤液与未精制酱油的汁液混合。

4. 发明专利

JPH0526459B2 失效
公开(公告)号：JPH0526459B2
公开(公告)日：1993-04-16
申请号：JP24096083
申请日：1983-12-22
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA
IPC分类号： C12J1/00 , C12J1/10

5. 发明专利

JPH0513626B2 失效
公开(公告)号：JPH0513626B2
公开(公告)日：1993-02-23
申请号：JP22691785
申请日：1985-10-14
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA
IPC分类号： C12J1/04 , C12J1/10

6. 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.

7. 发明专利

JPH0215190B2 失效
公开(公告)号：JPH0215190B2
公开(公告)日：1990-04-11
申请号：JP1608383
申请日：1983-02-04
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA
IPC分类号： C12J1/04 , C12J1/10

8. 发明专利

JPH0143547B2 失效
公开(公告)号：JPH0143547B2
公开(公告)日：1989-09-21
申请号：JP2292883
申请日：1983-02-16
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA
IPC分类号： C12J1/04 , C12J1/10

9. 发明专利

JPS60133873A VINEGAR MAKER 失效
公开(公告)号：JPS60133873A
公开(公告)日：1985-07-17
申请号：JP24096083
申请日：1983-12-22
申请人： KIKKOMAN CORP
发明人： OKUHARA AKIRA
IPC分类号： C12J1/00 , C12J1/10
摘要： PURPOSE:A vinegar maker is provided with the fermentation column filled with fibrous arriers supporting actobacters and means for forcibly passing through the vinegar mash and an oxygen-containing gas to achieve high-efficiency production of high-concentration and high-quality vinegar. CONSTITUTION:The close type of fermentation column 1 is filled with fibrous carrier suporting actobacters 3 and both of the mash-circulating pipe 4 and the gas-circulating pipe 10 and exhaustion pipe 18 are connected thereto. The air- feeding pipe 11 is connected through valve 12 to the oxygen feeder 13 and the gas-liquid phase separator 6 to control the oxygen concentration in the gas phase in the fermentation column. Further, heating is effected through the heat exchanger 17 so that the temperature is kept at an appropriate one as the mash is fermented suitably in the column.

10. 发明专利

JPS59143582A Method and apparatus for preparation of vinegar 失效
标题翻译：用于制备葡萄糖的方法和装置
公开(公告)号：JPS59143582A
公开(公告)日：1984-08-17
申请号：JP1608383
申请日：1983-02-04
申请人： Kikkoman Corp
发明人： OKUHARA AKIRA
IPC分类号： C12J1/04 , C12J1/10
摘要： PURPOSE: To prepare high-quality vinegar in high efficiency, suspending carrier membranes vertically in a fermentation tank, letting the MOROMI of vinegar to flow down in the membrane and to contact with acetobacters supported by the carrier membrane.
CONSTITUTION: Acetobacters are attached to the carrier membrane made of a porous hydrophilic nonwoven fabric, etc. having a thickness of about several mm. The top of the carrier membrane 2 is attached to the MOROMI tank 3 placed above the fermentation tank 1, and the membrane is suspended vertically in the tank 1. A vinegar MOROMI (an unrefined alcoholic fermentation product containing alcohol and obtained by the fermentation of saccharified liquors, potatoes, etc.) is supplied through the pipe 5 to the tank 3, soaked into the carrier membrane, and allowed to flow down. In the course of flowing-down, the MOROMI is subjected to the acetic acid fermentation by contacting with the acetobacters to obtain vinegar. When the acetic acid fermentation is incomplete by a single passage through the membrane 2, the dripped acetic acid MOROMI is returned through the discharge pipe 6, the pump 7 and the supply pipe 5 to the MOROMI tank 3.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：为了高效制备高品质的醋，将发酵罐垂直悬挂在载体膜上，使醋的MOROMI在膜中流下并与载体膜支撑的乙酰基接触。构成：将各种形状的附着于由多孔亲水性无纺布等构成的载体膜上，厚度约为几毫米。载体膜2的顶部附着在置于发酵罐1上方的MOROMI罐3上，将膜垂直悬挂在罐1中。将醋MOROMI（通过糖化酒，土豆等的发酵获得的含酒精的未精制酒精发酵产物）通过管5供应到罐3，浸入载体膜，并允许流下。在流下的过程中，MOROMI通过与乙酸乙酯接触来进行乙酸发酵以获得醋。当通过膜2的单次通过乙酸发酵不完全时，滴入的乙酸MOROMI通过排出管6，泵7和供给管5返回到MOROMI罐3。

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