KIKKOMAN CORPORATION Patent applications |
Patent application number | Title | Published |
20160044931 | SOY MILK FERMENTED SUBSTANCE - [Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only | 02-18-2016 |
20150250216 | POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME - The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt, which has an inorganic material concentration of 50000 ppm or less, and a method for producing the same. | 09-10-2015 |
20150247129 | AMADORIASE HAVING ALTERED SUBSTRATE SPECIFICITY - This invention provides an amadoriase having high substrate specificity to fructosyl valyl histidine. Such amadoriase comprises substitution of one or more amino acid residues at positions corresponding to amino acids selected from the group consisting of position 98, position 259, position 154, position 125, position 261, position 263, position 106, position 103, position 355, position 96, position 66, position 67, position 70, position 100, position 110, position 113, position 114, and position 156 in the amadoriase derived from the genus | 09-03-2015 |
20140328991 | Taste-Improving Agent - Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract. | 11-06-2014 |
20140302542 | FLAVIN-BINDING GLUCOSE DEHYDROGENASE HAVING IMPROVED SUBSTRATE SPECIFICITY - A flavin-binding glucose dehydrogenase having high substrate specificity for D-glucose and decreased reactivity to D-xylose and/or maltose. More specifically, a flavin-binding glucose dehydrogenase having one or more amino acid substitutions at a position corresponding to position 78, position 79, position 81, position 121, position 122, position 123, position 569 and position 612 of | 10-09-2014 |
20140190992 | DISPENSING CONTAINER - An object of the present invention is to facilitate discharge of the content in a dispensing container having a delamination structure so as to minimize the amount of remaining content. In order to achieve this object, a gas is housed in the internal container | 07-10-2014 |
20140144938 | DISPENSING CONTAINER - A dispensing container provides that after discharging content, the content which has not been returned to an internal container is prevented from leaking out of a discharge port. The dispensing container has an internal container which contains content and an external container in which the internal container is attached. The external container is provided with a suction port for sucking external air in between the internal container and the external container. A discharge cap is attached to a spout and is provided with a discharge port for discharging the content. The discharge cap includes an inside plug which closes the spout and a cylindrical body covering the inside plug and being provided with the discharge port. The inside plug is provided with a communication port. A valve that is slidable along an axial direction of the communication port is provided to open and close the communication port. | 05-29-2014 |
20140057331 | FLAVIN-BOUND GLUCOSE DEHYDROGENASES, A METHOD FOR PRODUCING A FLAVIN-BOUND GLUCOSE DEHYDROGENASE, AND YEAST TRANSFORMANT USED FOR THE SAME - A heat-resistant flavin-bound glucose dehydrogenase having a high substrate specificity for D-glucose, an method for producing the same, and a transformant used for the same. A flavin-bound glucose dehydrogenase gene encoding a flavin-bound glucose dehydrogenase derived from | 02-27-2014 |
20140004225 | VERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME | 01-02-2014 |
20130345396 | 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 | 12-26-2013 |
20130316065 | METHOD FOR THE PRODUCTION OF DUPLICATION AND TRANSLOCATION OF ANY REGION IN THE CHROMOSOME OF ASPERGILLUS - The purpose of the present invention is to provide a technique to duplicate and translocate any large region in a chromosome of a fungus belonging to | 11-28-2013 |
20130267007 | AMADORIASE HAVING ALTERED SUBSTRATE SPECIFICITY - This invention provides an amadoriase having high substrate specificity to fructosyl valyl histidine. Such amadoriase comprises substitution of one or more amino acid residues at positions corresponding to amino acids selected from the group consisting of position 98, position 259, position 154, position 125, position 261, position 263, position 106, position 103, position 355, position 96, position 66, position 67, position 70, position 100, position 110, position 113, position 114, and position 156 in the amadoriase derived from the genus | 10-10-2013 |
20130119092 | CHECK VALVE, MANUFACTURING METHOD THEREOF AND CONTAINER HAVING CHECK VALVE - In order to provide a check valve capable of sufficiently suppressing the mixing of air into the container even if a certain impact is applied to the container and also capable of stably maintaining good pouring of the content, a check valve | 05-16-2013 |
20130022709 | GLUTAMIC ACID CONTAINING SEASONING AND METHOD FOR PRODUCING THE SAME - Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid. | 01-24-2013 |
20120295325 | FIREFLY LUCIFERASE, ITS GENE, AND METHOD FOR PRODUCING FIREFLY LUCIFERASE - A firefly luciferase having the amino acid sequence of firefly luciferase, wherein the amino acid corresponding to position 287 of Heike firefly luciferase is replaced with alanine, or wherein the amino acid corresponding to position 392 is replaced with isoleucine. The firefly luciferase has improved thermostability and storage stability. A firefly luciferase gene coding for the firefly luciferase. By utilizing this gene, it is possible to efficiently produce firefly luciferase with increased stability. It is also possible to obtain firefly luciferase with further increased stability by combination with a mutation in which the amino acid at position 326 is replaced with serine, and/or a mutation in which the amino acid at position 467 is replaced with isoleucine. | 11-22-2012 |
20120295252 | Composition for Analyzing Nucleic Acid - A composition for analyzing nucleic acid that contains luciferase for which reactivity to dATP is equal to or less than 1/400 reactivity to ATP. A method for analyzing nucleic acid that comprises the use of the composition. A kit for analyzing nucleic acid comprising the composition. The method provides for an inexpensive, highly accurate and highly sensitive nucleic acid analysis that uses dATP instead of an expensive reagent having a low reactivity to DNA polymerase. | 11-22-2012 |
20120282243 | SOY SAUCE HAVING HYPOTENSIVE EFFECTS AND METHOD FOR PRODUCING THE SAME - The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration. | 11-08-2012 |
20120213907 | LIQUID SEASONING HAVING IMPROVED FLAVOR - By allowing a liquid seasoning to comprise from 0.2% to 4% (w/v) in concentration of ammonium ion and from 0.5% to 7% (w/v) in containing amount of common salt and adjusting pH to from 3.2 to 5.4, it became possible to provide a liquid seasoning which is excellent in salty taste and tastiness regardless of its low common salt content. | 08-23-2012 |
20120177783 | LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING THE SAME - The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0. | 07-12-2012 |
20120156356 | POWDERY SEASONING AND METHOD FOR PRODUCING THE SAME - A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground to pass through a 0.3 mm mesh sieve to prepare a hydrolysate, and spray drying the hydrolysate without removing a solid. According to the method for producing the powdery seasoning of the present invention, provided is a powdery seasoning which is spray-dryable without undergoing any solid removal process such as squeezing or filtering after hydrolysis, and achieves higher storage stability than prior art powdery seasoning prepared from a protein hydrolysate liquid. | 06-21-2012 |
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 |