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1. 发明专利

JPH0234589B2 失效
公开(公告)号：JPH0234589B2
公开(公告)日：1990-08-03
申请号：JP1183882
申请日：1982-01-29
申请人： KIKKOMAN CORP
发明人： AKAO TAKESHI , NAGATA SHUICHI , OOSAKI MASAMICHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/24 , A23L27/50

2. 发明专利

JPS60137293A FERMENTATION 失效
公开(公告)号：JPS60137293A
公开(公告)日：1985-07-20
申请号：JP24311883
申请日：1983-12-24
申请人： KIKKOMAN CORP
发明人： AKAO TAKESHI , OOSAKI MASAMICHI
IPC分类号： C12N11/04 , C12N11/08 , C12N11/10 , C12N11/14 , C12P1/00 , C12P7/06 , C12R1/85
摘要： PURPOSE:Immobilized cell bodies of a microorganism of a spherical form with high strength and resistance to deformation and swelling are dispersed in a liquid substrate to effect fermentation, thus improving remarkably the fermentation efficiency of the substrate for a long period of time and shortening the time required for fermentation. CONSTITUTION:Cell bodies of a microorganism, or a mixture thereof with water or a buffer solution is mixed with a solution containing a gelling material such as alginic acid or furcellaran and the support of porous particles is coated with the mixture on its surface, brought into contact with a gelling agent to prepare spherical particles of immobilized cell bodies of a microorganism. The resultant particles are dispersed or suspended continuously or batchwise in the liquid substrate to effect fermentation.

3. 发明专利

JPS5928450A Preparation of seasoning liquid 失效
标题翻译：季节性液体的制备
公开(公告)号：JPS5928450A
公开(公告)日：1984-02-15
申请号：JP13568282
申请日：1982-08-05
申请人： Kikkoman Corp
发明人： AKAO KOU , NAGATA SHIYUUICHI , OOSAKI MASAMICHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/24 , A23L27/50
摘要： PURPOSE: To improve the efficiency of fermentation with a soya yeast, and to obtain a seasoning liquid having excellent taste and flavor in high efficiency, by fermenting a raw material for the preparation of soy sauce by conventional method, and contacting the resultant unrefined soy with immobilized cells of soy yeast under a specific pH condition.
CONSTITUTION: A raw material for the preparation of soy, e.g. defatted soybean, wheat gluten, baerly, corn, etc. is fermented by the conventional method for the brewing of soy, and the resultant unrefined soy is separated during or after the fermentation. As an alternative method, the raw material for the preparation of soy is enzymatically or chemically hydrolyzed, optionally added with the malt for the preparation of soy, and fermented with yeast, and the resultant unrefined soy is separated during or after the fermentation. The unrefined soy is adjusted to 3W7pH, and made to contact for ≥30min with immobilized cells of soy yeast prepared by immobilizing the soy yeast by conventional method. The obtained liquid is optionally filtered to obtain the objective seasoning liquid.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：为了提高大豆酵母的发酵效率，通过以常规方法发酵酱油制备原料，通过常规方法发酵制得酱油的原料，将得到的粗大豆与在特定pH条件下固定大豆酵母细胞。构成：用于制备大豆的原料，例如脱脂大豆，小麦面筋，鲍鱼，玉米等通过常规的大豆酿造方法发酵，并且在发酵过程中或发酵后将所得粗大豆分离。作为替代方法，用于制备大豆的原料是酶促或化学水解的，任选地加入麦芽制备大豆，并用酵母发酵，并且在发酵期间或发酵后分离得到的粗大豆。将粗大豆调整至3-7pH，并通过常规方法固定大豆酵母制备的大豆酵母固定化细胞接触> = 30min。任选地过滤得到的液体，得到客观调味液。

4. 发明专利

JPS60156358A PRODUCTION OF SEASONING SOLUTION 失效
公开(公告)号：JPS60156358A
公开(公告)日：1985-08-16
申请号：JP1208984
申请日：1984-01-27
申请人： KIKKOMAN CORP
发明人： OOSAKI MASAMICHI , TAKAMATSU HIROSHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/24 , A23L27/50
摘要： PURPOSE:To produce a seasoning solution having a good flavor efficiently in a short period, by pringing a solution of a hydrolyzate of a raw material for manufacturing soy sauce having an adjusted pH into contact with immobilized yeast bodies for the soy sauce, and bringing the resultant yeast fermentation liquor into contact with immobilized lactic acid bacterial bodies for the soy sauce. CONSTITUTION:An enzymically or chemically hydrolyzed raw material for manufacturing soy sauce or amino acid fermentation liquor and/or nucleic acid fermentation liquor or a mixture thereof with a saccharide is adjusted to give a liquid of 4.0-9.0pH if the pH thereof is not 4.0-9.0. The resultant liquid is then brought into contact with immobilized yeast bodies for manufacturing soy sauce prepared by immobilizing the yeast for the soy sauce by the conventional method for >=1hr or further filtered to give a yeast fermentation liquor, which is then brought into contact immobilized lactic acid bacterial bodies obtained by immobilizing lactic acid bacteria for the soy sauce by the conventional method for >=30min or further filtered to give a seasoning solution. According to the above-mentioned method, the fermentation efficiency by the yeast bodies and lactic acid bacteria for the soy sauce can be remarkably improved, and the aimed seasoning solution having a good flavor can be efficiently obtained in a short period.

5. 发明专利

JPS6022897B2 失效
公开(公告)号：JPS6022897B2
公开(公告)日：1985-06-04
申请号：JP18613682
申请日：1982-10-25
申请人： KIKKOMAN CORP
发明人： AKAO TAKESHI , NAGATA SHUICHI , OOSAKI MASAMICHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/50

6. 发明专利

JPS5911160A Preparation of seasoning liquid 失效
标题翻译：季节性液体的制备
公开(公告)号：JPS5911160A
公开(公告)日：1984-01-20
申请号：JP11770782
申请日：1982-07-08
申请人： Kikkoman Corp
发明人： AKAO TAKESHI , NAGATA SHIYUUICHI , OOSAKI MASAMICHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/24 , A23L27/50
摘要： PURPOSE: To improve the efficiency of fermentation with yeast, and to prepare a seasoning liquid having highly excellent taste and flavor in high efficiency, by keeping the concentration of the activated yeast cells to a high level throughout the yeast fermentation process.
CONSTITUTION: The unrefined soy liquid having a pH of 3.0W7.0 is introduced into a fermentation tank during or after fermentation, inoculated with soy yeast, and left to stand for ≥1hr, preferably 5W48hr. The fermented liquid is taken out of the fermentation tank, and at the same time, the above liquid having 3.0W7.0pH is supplied continuously to the fermentation tank so as to keep the liquid level in the tank to a nearly constant state. The fermented liquid taken out of the fermentation tank is passed through a filter and separated into a liquid containing yeast cells and a seasoning liquid free from yeast cells. The liquid containing the yeast cells is recycled to the fermentation tank. The average residence time of the fermentation liquid in the tank is adjusted to ≥1hr, preferably 5W48hr.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：为了提高酵母的发酵效率，通过在酵母发酵过程中保持活性酵母细胞的浓度达到高水平，可以高效率地制备具有高度优异味道和风味的调味液。构成：在发酵过程中或发酵后将大米3.0〜7.0的粗大豆油液引入发酵罐中，接种大豆酵母，放置≥1小时，优选5-48小时。将发酵液从发酵罐中取出，同时将3.0-7.0pH的上述液体连续供给到发酵罐，以使罐中的液面保持在几乎恒定的状态。将从发酵罐中取出的发酵液通过过滤器，分离成含有酵母细胞的液体和不含酵母细胞的调味液。将含有酵母细胞的液体再循环到发酵罐中。将发酵液在罐中的平均停留时间调节至> = 1小时，优选5-48小时。

7. 发明专利

JPS60221055A METHOD OF MAKING SEASONING SOLUTION 失效
公开(公告)号：JPS60221055A
公开(公告)日：1985-11-05
申请号：JP7510884
申请日：1984-04-16
申请人： KIKKOMAN CORP
发明人： OOSAKI MASAMICHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/24 , A23L27/50
摘要： PURPOSE:An aminoacid fermentation mixture and/or a nucleic acid fermentation mixture are subjected to lactic fermentation under specific conditions and the product is subjected to yeast fermentation with immobilized soysauce yeast whereby a seasoning solution of good flavors is obtained in high efficiency. CONSTITUTION:An aminoacid fermentation mixture and/or nucleic acid fermentation mixture, when needed, combined with saccharides, are subjected to the fermentation by immobilized soysauce lactobacillus at 4.0-9.0pH. The resultant lactic fermentation mixture is subjected to yeast fermentation using immobilized soysauce yeast. Thus, the formation of flavor constituents such as organic acids, especially lactic acid to facilitate the high-efficiency production of seasoning solutions of good flavors.

8. 发明专利

JPS5974970A Preparation of seasoning solution 失效
标题翻译：季节性解决方案的准备
公开(公告)号：JPS5974970A
公开(公告)日：1984-04-27
申请号：JP18613682
申请日：1982-10-25
申请人： Kikkoman Corp
发明人： AKAO TAKESHI , NAGATA SHIYUUICHI , OOSAKI MASAMICHI , OKAMOTO YOSHIHARU
IPC分类号： A23L27/50
CPC分类号： A23L27/50
摘要： PURPOSE: To prepare a seasoning solution having improved flavor from raw materials for preparing soy sauce efficicntly in a short period.
CONSTITUTION: Raw materials for preparing soy sauce are hydrolyzed enzymatically or chemically, the hydrolyzate at 4.0W9.0pH in a liquid state is brought into contact with an immobilized mold of lactic acid bacteria for soy sauce for ≥30min, and, if necessary, it is passed through a filter to give a fermented solution of lactic acid, a common yeast for soy sauce is added to the fermented solution of lactic acid, which is fermerted by a conventional procedure at 15W37°C for ≥3 days to give a seasoning solution. Or the fermented solution of lactic acid is added to a fermentation tank, the yeast for soy sauce is added to it. At a point after ≥3hr, preferably 5W48hr is passed from the addition of the yeast, the fermented solution is taken out, passed through a filter, to give a fermented solution containing no mold of yeast, and the solution containing the mold of yeast is returned to the fermentation tank. Or, the fermented solution of lactic acid is brought into contact with the immobilized mold of lactic acid bacteria for soy sauce for ≥1hr, preferably about 2W30hr, and, if necessary, it is passed through a filter to give the seasoning solution.
COPYRIGHT: (C)1984,JPO&Japio
摘要翻译：目的：在短时间内制备调味酱，调味酱油原味，提高酱油效率。构成：用于制备酱油的原料经酶水解或化学水解，液态4.0-9.0pH的水解产物与固定的乳酸菌霉菌模型接触> 30分钟，如果需要，将其通过过滤器以得到乳酸发酵液，将普通的酱油酵母加入到乳酸发酵液中，该乳酸溶液在常规方法中在15-37℃下搅拌≥3天给出调味品的解决方案。或将发酵乳酸溶液加入发酵罐中，加入酱油酵母。在> = 3小时后，优选5-48小时通过酵母加入，取出发酵液，通过过滤器，得到不含酵母菌的发酵液，含有霉菌的溶液的酵母返回发酵罐。或者，使乳酸发酵液与固定化的乳酸菌霉素接触，用于> = 1小时，优选约2-30小时，如果需要，通过过滤器，得到调味溶液。

9. 发明专利

JP2583837B2 失效
公开(公告)号：JP2583837B2
公开(公告)日：1997-02-19
申请号：JP29405389
申请日：1989-11-14
申请人： KIKKOMAN CORP
发明人： HONJO YUKYASU , HASUMI KOICHIRO , YAMADA SHIRO , OOSAKI MASAMICHI
IPC分类号： A01G1/04 , B07C5/10 , B25J13/08 , B25J19/04

10. 发明专利

JPH0677487B2 失效
公开(公告)号：JPH0677487B2
公开(公告)日：1994-10-05
申请号：JP31496588
申请日：1988-12-15
申请人： KIKKOMAN CORP
发明人： HONJO YUKYASU , YAMADA SHIRO , OOSAKI MASAMICHI
IPC分类号： A01G1/04 , C12N1/14

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