| KIKKOMAN CORPORATION Patent applications |
| Patent application number | Title | Published |
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| 20120076912 | PROCESS FOR PRODUCTION OF PALE-COLORED SOY SAUCE - Method for producing a pale-colored soy sauce, includes subjecting a soy sauce to a permeation treatment using a nano filtration membrane module having a small pore size to give a first permeated liquid and an unpermeated liquid; then subjecting the unpermeated liquid to a permeation treatment using a nano filtration membrane module having a larger pore size than that of the nano filtration membrane module to give a second permeated liquid (B); and combining both permeated liquids to obtain the pale-colored soy sauce. Preferably, two kinds of nano filtration membrane modules having different salt rejection percentages are used, such that the module having a small pore size has an a % salt rejection and the other module has a b % salt rejection, and a and b satisfy the following formulae: (1) a>b, (2) 40%≦a≦70%, (3) 5%≦b≦40%, and (4) 22≦a−b≦65. | 03-29-2012 |
| 20120027910 | KOJI MOLD HAVING LARGE-SCALE GENOMIC DUPLICATION - The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination technology. By mutagenizing a strain belonging to the genus | 02-02-2012 |
| 20110318810 | FLAVIN-BINDING GLUCOSE DEHYDROGENASES - A flavin-binding glucose dehydrogenase with a high substrate specificity for D-glucose. The flavin-binding glucose dehydrogenase which is derived from a microorganism belonging to the genus | 12-29-2011 |
| 20110171690 | ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDE - To provide ACE inhibitory peptides which can effectively inhibit ACE by a small amount of ingestion and have no fear of causing side effects and which can be orally ingested easily during daily life by persons having high blood pressure, and compositions comprising the peptides. The peptides represented by the following structural formulae (1) to (9), and salts thereof are provided. (1) Asp-Arg-Pro, (2) Asn-Trp, (3) Val-Gly-Leu, (4) Ile-Gly-Val, (5) Gly-Val-Pro, (6) Ile-Pro-Tyr, (7) pyroGlu-Pro, (8) Tyr-Thr, (9) Pro-Trp | 07-14-2011 |
| 20110159552 | LACTIC ACID BACTERIA-DERIVED DOUBLE-STRANDED RNA - It is intended to provide an immunomodulator, which has a high safety and can be effectively incorporated into cells, and a method of producing the same. A double-stranded RNA originating in a lactic acid bacterium; an immunomodulator comprising the double-stranded RNA originating in a lactic acid bacterium as the active ingredient; and a method of producing the double-stranded RNA originating in a lactic acid bacterium. Lactic acid bacterial cells belonging to the genus | 06-30-2011 |
| 20110136202 | EUKARYOTIC AMADORIASE, GENE AND RECOMBINANT DNA FOR THE EUKARYOTIC AMADORIASE, AND PROCESS FOR PRODUCTION OF THE EUKARYOTIC AMADORIASE - Disclosed are: a eukaryotic amadoriase which is prepared by introducing a mutation into DNA encoding a eukaryotic amadoriase derived from a microorganism belonging to the genus | 06-09-2011 |
| 20110104334 | PEPTIDE-CONTAINING SEASONING - A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an | 05-05-2011 |
| 20110008814 | Enzyme Immunoassay Using Enzyme-Labeled Antibody - It was able to provide a method for carrying out an enzyme immunoassay such as ELISA or sandwich ELISA, which hardly inhibited by antiseptics and has high reactivity and sensitivity similar or superior to the performance in the case of the use of an antibody labeled using POD derived from horseradish, by carrying out the enzyme immunoassay by labeling a POD derived from | 01-13-2011 |
| 20110003361 | NOVEL FRUCTOSYL PEPTIDE OXIDASE - The present invention has an object of providing a novel fructosyl peptide oxidase having superior physicochemical properties such as stability that is useful as an enzyme for clinical diagnosis, and an object of providing a method for producing the fructosyl peptide oxidase. | 01-06-2011 |
| 20110003052 | REDUCED-SALT MOROMI SOY SAUCE - A reduced-salt moromi soy sauce is free from synthetic preservatives, shows a high microbial stability even after prolonged storage, and has a mild soy sauce flavor. It becomes homogeneous merely by being shaken lightly and gently with the hands after being filled into a container and sustains the homogeneous state for over about 3 hours, and also facilitates filling into packaging containers and small containers (for example, a tabletop soy sauce bottle) and pouring from these containers. The reduced-salt moromi soy sauce is produced by adding common salt, ethyl alcohol, water, etc., to a soy sauce moromi paste, which is obtained by finely granulating soy sauce moromi and removing impurities therefrom, and adjusting the common salt concentration of the reduced-salt moromi soy sauce to 6 to 10% (w/v), the ethyl alcohol concentration thereof to 4 to 7% (v/v), and the viscosity thereof to 0.1 to 0.8 Pa·s. | 01-06-2011 |
| 20100310744 | METHOD FOR PRODUCING SOY SAUCE POWDER - This invention provides a soy sauce powder having a strong and preferable soy sauce-derived flavor with simple operations in an advantageous manner in industrial practice and without the need of a step of, for example, preparing an aromatic substance by distilling soy sauce oil with the use of water vapor. This invention also provides a soy sauce powder having a strong and preferable soy sauce-derived flavor by adding an emulsifier such as glycerin fatty acid ester to soy sauce, mixing the soy sauce with soy sauce oil, agitating the mixture, allowing the mixture to stand still, separating the mixture into an oil phase and an aqueous phase so as to obtain an aqueous phase containing soy sauce-derived aroma components at high concentrations, and subjecting the obtained aqueous phase to spray drying. | 12-09-2010 |
| 20100291623 | PROCESS FOR PRODUCING ALPHA-GLYCOSYLATED DIPEPTIDE AND METHOD OF ASSAYING ALPHA-GLYCOSYLATED DIPEPTIDE - The present invention relates to a method for producing α-glycated dipeptide, which comprises causing protease to act on N-terminal-glycated peptide or N-terminal-glycated protein. The present invention further relates to a method for determining the amount of α-glycated dipeptide, which comprises causing a fructosyl peptide oxidase to act on the α-glycated dipeptide obtained by the above method and then determining the amount of the thus generated hydrogen peroxide. According to the present invention, a method for producing α-glycated dipeptide is provided, which enables the simple, rapid, and efficient production of α-glycated dipeptide from glycated protein or glycated peptide. Furthermore, according to the present invention, a method for determining the amount of α-glycated dipeptide is provided, which enables to determine the amount of α-glycated dipeptide in a highly precise manner within a short time period. | 11-18-2010 |
| 20100278969 | PROCESS FOR PRODUCING SOY SAUCE USING GELATINIZED BROWN RICE AS STARCH MATERIAL - It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor. | 11-04-2010 |
| 20100255480 | COMPOSITION FOR ANALYZING NUCLEIC ACID - The present invention provides a firefly luciferase for inexpensive, highly accurate and highly sensitive nucleic acid analysis that uses dATP instead of an expensive reagent having low reactivity to DNA polymerase in the manner of dATPαS, a method of analyzing nucleic acid that uses that luciferase, and a kit for analyzing nucleic acid thereof. | 10-07-2010 |
| 20100219186 | PLASTIC CAP HAVING A POURING PROTRUSION - [Problems] To provide a plastic cap having a pouring cylinder capable of pouring the content liquid smoothly maintaining a constant liquid width even in case the degree of inclination of a container is varied to some extent at the time of pouring the content liquid, and of easily adjusting the liquid quantity. | 09-02-2010 |
| 20090258110 | Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same - [PROBLEMS] To provide a seed koji for brewing, which is suitable for wheat allergy patients and wheat intolerance patients (patients with celiac disease) and the medium of which is completely free from wheat-origin component, a koji for brewing, brewed foods and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] Whole soybeans are hulled. A koji mold belonging to the genus | 10-15-2009 |
| 20090202696 | SOY SAUCE SEASONING HAVING HIGH GAMMA-AMINOBUTYRIC ACID CONTENT - A γ-aminobutyric acid-containing soy sauce seasoning with stabilized qualities such as color and gloss, deliciousness, γ-aminobutyric acid content and the like can be obtained by adjusting pH within a certain range when γ-aminobutyric acid is contained in a soy sauce seasoning at a high concentration. | 08-13-2009 |
| 20090186388 | LACTIC ACID BACTERIUM CAPABLE OF PRODUCING Y-AMINOBUTYRIC ACID - The present invention provides a lactic acid bacterium which can produce γ-aminobutyric acid (GABA) even under a coexisting condition of lactic acid and common salt in a medium at time of commencement of culturing, and a method for producing a culture mixture comprising GABA. Specifically, a culture mixture comprising GABA can be obtained by isolating from unrefined soy a lactic acid bacterium, | 07-23-2009 |
| 20090162479 | PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED BUSHO-SHU - The present invention relates to a process for producing a soy sauce koji having a reduced Busho-shu which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced Busho-shu obtained by this production process. Specifically, the process for producing a soy sauce koji is characterized by using a combination of a koji mold having a high isobutyric acid productivity and another koji mold having a low isobutyric acid productivity. The present invention also relates to a process for producing a soy sauce having a reduced Busho-shu and a soy sauce obtained by this production process. | 06-25-2009 |
| 20090098247 | LACTIC ACID-FERMENTED SOYBEAN LIQUID COMPOSITION AND METHOD FOR PRODUCTION THEREOF - The lactic acid-fermented soybean liquid composition according to the present invention is obtained by adding lactic acid bacteria to a soybean liquid in which the content of the soybean particles having a particle size of 50 μm or larger is less than 5%, and subjecting the resulting composition to lactic acid-fermentation in the presence of one or two or more kinds of alkaline metal salts at 230 ppm or more in terms of alkaline metal(s). The lactic acid-fermented soybean liquid composition preferably has a content of the particles derived from soybeans having a particle size of 100 μm or larger of less than 1% of all particles, a pH of 3.0 to 5.5, and a breaking strength of 9.0 gf or lower. | 04-16-2009 |
| 20090098246 | FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME - It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide a process for producing such a brewed soy sauce, comprising: preparing a soy sauce koji; preparing a soy sauce moromi by adding an aqueous common salt solution to the soy sauce koji at a ratio of water within 170% to 450% (V/V); fermenting and maturating the soy sauce moromi; adding either a soy sauce koji alone or a combination of a soy sauce koji and an aqueous common salt solution to the soy sauce moromi during the fermentation and maturation; and further fermenting and maturating the soy sauce moromi after the addition thereof. | 04-16-2009 |
| 20090011467 | NOVEL FRUCTOSYL PEPTIDE OXIDASE - The present invention has an object of providing a novel fructosyl peptide oxidase having superior physicochemical properties such as stability that is useful as an enzyme for clinical diagnosis, and an object of providing a method for producing the fructosyl peptide oxidase. | 01-08-2009 |
| 20090011406 | Method of Judging Fatigue - A method of judging fatigue, which comprises judging fatigue by using, as an index, a value obtained by quantitatively analyzing an adenine nucleotide in a sample to be measured. | 01-08-2009 |
| 20080241316 | Soy Sauce Containing 5'-Nucleotides and Method For Producing the Same - The present invention relates to a method for producing a 5′-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5′-nucleotides; and a 5′-nucleotide-containing soy sauce obtained according to the method. | 10-02-2008 |
