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1. 发明专利

JPH0683650B2 失效
公开(公告)号：JPH0683650B2
公开(公告)日：1994-10-26
申请号：JP3756885
申请日：1985-02-28
申请人： KIKKOMAN CORP
发明人： OOSHIMA HIROSHI , TAKAMATSU HIROSHI , KAKINUMA TOMIO
IPC分类号： A23L27/50 , A23L1/238

2. 发明专利

JPS6229949A PRODUCTION OF SOY 失效
公开(公告)号：JPS6229949A
公开(公告)日：1987-02-07
申请号：JP16780285
申请日：1985-07-31
申请人： KIKKOMAN CORP
发明人： SHIGETA SHIYOUSUKE , KAKINUMA TOMIO , TAKAMATSU HIROSHI
IPC分类号： A23L27/50
摘要： PURPOSE:To obtain soy sauce having extremely low total ethanol content and high reduced sugar content and preservable without using a preservative, easily, by adding acetic acid to unrefined soy sauce at an arbitrary stage before the start of the proliferation of yeast. CONSTITUTION:The objective soy sauce having a total ethanol content of =0.2%(V/V) in terms of acetic acid.

3. 发明专利

JPS61199760A TREATMENT OF SOY 失效
公开(公告)号：JPS61199760A
公开(公告)日：1986-09-04
申请号：JP3756885
申请日：1985-02-28
申请人： KIKKOMAN CORP
发明人： OSHIMA HIROSHI , TAKAMATSU HIROSHI , KAKINUMA TOMIO
IPC分类号： A23L27/50
摘要： PURPOSE:To remove sundry germs, yeasts and turbid components from soy without lowering the taste, by filtering the soy with an ultrafiltration membrane having a critical molecular weight of >=150,000MW. CONSTITUTION:Soy stored in the stock tank 15 is transferred with a feed pump 10 and a circulation pump 1 to the ultrafiltration membrane unit 2 furnished with an ultrafiltration membrane 6 having a critical molecular weight of >=150,000 and capable of rejecting a substance having higher molecular weight than the above. The sundry germs, yeasts and turbid components are removed by the ultrafiltration, and nevertheless, the loss of the sugars and proteins contained in the soy as the seasoning components can be prevented by the above treatment. The clear soy is transferred through the pipe 16 to the product tank 17. The liquid in which the sundry germs, yeasts and turbid componnets are concentrated by the ultrafiltration treatment is supplied repeatedly to the ultrafiltration membrane unit 2 in a state shielded from air, and when the concentration of the germs, etc., in the liquid reaches a specific level, it is discharged through the valve 18 to the concentrate tank 19.

4. 发明专利

JPS61195668A PROCESSING OF SOY SAUCE 失效
公开(公告)号：JPS61195668A
公开(公告)日：1986-08-29
申请号：JP3659185
申请日：1985-02-27
申请人： KIKKOMAN CORP
发明人： OSHIMA HIROSHI , TAKAMATSU HIROSHI , KAKINUMA TOMIO , HASHIBA HIRONAGA
IPC分类号： A23L27/50 , B01D61/14
摘要： PURPOSE:To increase the rate of filtration compared with the filtration at a normal temperature, and to enable the efficient production of clear soy sauce, by filtering a soy sauce with an ultrafiltration membrane under heating, thereby removing the turbid components, etc. CONSTITUTION:Soy sauce is filtered with a heat-resistant ultrafiltration membrane under heating to remove the turbid component. The rate of filtration can be increased compared with the filtration at normal temperature, and a clear soy sauce can be produced in high efficiency. When the ultrafiltration is carried out in sealed environment, a soy sauce resistant to browning and having high commercial value can be produced.

5. 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.

6. 发明专利

JPH0612983B2 失效
公开(公告)号：JPH0612983B2
公开(公告)日：1994-02-23
申请号：JP3659185
申请日：1985-02-27
申请人： KIKKOMAN CORP
发明人： OOSHIMA HIROSHI , TAKAMATSU HIROSHI , KAKINUMA TOMIO , HASHIBA HIRONAGA
IPC分类号： A23L27/50 , B01D61/14 , A23L1/238

7. 发明专利

JPS62175153A PRODUCTION OF RAW MATERIAL FOR BREWING 失效
公开(公告)号：JPS62175153A
公开(公告)日：1987-07-31
申请号：JP1469786
申请日：1986-01-28
申请人： KIKKOMAN CORP
发明人： SEKINE KAZUO , SHIMADA KIYOSHI , UEHARA MIKIO , KAWAZOE TAKAYUKI , SUGISHITA MISAO , TAKAMATSU HIROSHI
IPC分类号： C12G3/02 , A23L27/50
摘要： PURPOSE:To obtain the titled raw material giving excellent compression filterability after fermentation and ripening and useful for production of unrefined soy sauce, by feeding a protein raw material and a carbohydrate raw material to a twin-screw extruder without crushing, treating under high temperature and pressure and extruding into a low-pressure atmosphere. CONSTITUTION:A protein raw material and/or a carbohydrate raw material are charged to a twin-screw extruder without crushing and treated under high temperature and pressure. The treated product is extruded into a low-pressure atmosphere to obtain the objective raw material.

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