公开(公告)号：EP2805623A3

公开(公告)日：2015-01-14

申请号：EP14181805.4

申请日：2010-09-14

申请人： KIKKOMAN CORPORATION

发明人： Endo, Yoshikazu ,  Hanada, Yoichi

IPC分类号： A23L1/238

CPC分类号： A23L1/238 ,  A23L11/05 ,  A23L27/50 ,  A23L33/18

摘要： According to the present invention, a low common salt soy sauce having a favorable flavor, and, in particular, a low common salt soy sauce having a favorable flavor, containing ethanol, 2-phenyl ethanol, isobutyl alcohol, and isoamyl alcohol, which are known as important aromatic components in soy sauce at high concentrations, and further containing succinic acid, which is a taste component, at a high concentration can be obtained without using special means. Conventional soy sauce powders are disadvantageous in that they are likely to become hygroscopic and deliquescent and thus they easily form powder blocks during storage, and that they have high stickiness and thus they are less likely to be uniformly mixed with other powder components. The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations in order to overcome such disadbantages without using special means. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which comprises adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1 x 10 7 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.

公开(公告)号：EP2808386A1

公开(公告)日：2014-12-03

申请号：EP12863477.1

申请日：2012-12-27

申请人： Kikkoman Corporation

发明人： MASAKARI, Yosuke ,  ICHIYANAGI, Atsushi

IPC分类号： C12N15/09 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10 ,  C12N9/06 ,  C12Q1/26

CPC分类号： C12N9/0032 ,  C12Y105/03

摘要： Provided is an amadoriase having heat resistance superior to that of conventionally known amadoriase.
Provided is an amadoriase having substitution or deletion of one or more amino acid residues at positions corresponding to amino acids selected from the group consisting of three amino acid residues from the carboxyl terminal and amino acids at positions 151, 43, 53, 267, 350, 185, 196, 299 and 323 in the amino acid sequence of Amadoriase derived from Coniochaeta species indicated in SEQ ID NO: 1.
Enzyme and glycated hemoglobin assay kits can also be provided that have superior storage stability even in the case of being subjected to increasingly severe temperature conditions such as during distribution at ambient temperatures, long-distance transport or in the production of oxygen sensors.

摘要翻译： 本发明提供一种具有阿马耐热性优于以往公知的那样阿马道里。 本发明提供一种阿马具有在位置对应于氨基酸选自在位置151，43，53，267，350的从羧基末端的三个氨基酸残基和氨基酸由...组成选择的氨基酸的一个或多个氨基酸残基的取代或缺失， 185，196，299和在与SEQ ID NO锥毛壳指示的物种的阿马道里酶的氨基酸序列323：1.酶和糖化血红蛋白的测定试剂盒，因此可以提供thathave优异的储存稳定性，即使在遭受的情况下日益 严酷的温度条件：如在环境温度下，长途运输或在生产氧传感器的分配期间。

公开(公告)号：EP2499923B1

公开(公告)日：2014-05-14

申请号：EP10828404.3

申请日：2010-11-09

申请人： Kikkoman Corporation

发明人： TSUCHIYA Katsunori ,  UCHIDA Riichiro ,  TODA Yasuka

IPC分类号： A23L1/238 ,  A23L1/237

CPC分类号： A23L27/50 ,  A23L27/40

公开(公告)号：EP1914315B1

公开(公告)日：2013-02-27

申请号：EP06781266.9

申请日：2006-07-19

申请人： KIKKOMAN CORPORATION

发明人： HIROKAWA, Kozo, Kikkoman Corporation ,  SHIMOJI, Kazuhiko, Kikkoman Corporation

IPC分类号： G01N33/50 ,  C12Q1/26 ,  C12Q1/37

CPC分类号： C12Q1/26 ,  C12Q1/37 ,  G01N2400/00

公开(公告)号：EP2554055A1

公开(公告)日：2013-02-06

申请号：EP11765690.0

申请日：2011-03-30

申请人： Kikkoman Corporation

发明人： NAKAMURA, Satoru

IPC分类号： A23L1/227

CPC分类号： A23L1/228 ,  A23L27/22 ,  A23L27/50 ,  A23L29/015

摘要： 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.

摘要翻译： 本发明提供含有以大量谷氨酸为主要成分的成分的浓郁味道的调味料以及调味料的制造方法。 含有谷氨酸的调味液中的谷氨酸含量即使在长期保存后也不降低。 在此，蛋白质原料如小麦谷蛋白，脱脂大豆和经干燥和发酵的鱼屑的提取残渣被液体曲酶酶促分解。 在该步骤中，将锌含量化合物或锌酵母加入到原料混合物中，使得锌浓度设定在5ppm以上至700ppm以下的范围内作为纯锌的转化量。 该步骤有利于酶促分解以产生包含大量谷氨酸的极好调味的调味液体或粉末。

公开(公告)号：EP2500426A1

公开(公告)日：2012-09-19

申请号：EP10829727.6

申请日：2010-02-16

申请人： Kikkoman Corporation

发明人： KODAMA, Yukako ,  YOSHIHARA, Eriko

IPC分类号： C12N15/00 ,  C12N9/02 ,  C12N15/09

CPC分类号： C12N9/0069 ,  C12Y113/12007

摘要： There are provided, firefly luciferase with excellent thermostability and/or storage stability and a process for its production.
Firefly luciferase having the amino acid sequence of firefly luciferase, wherein the amino acid corresponding to position 287 of Heike firefly luciferase has been replaced with alanine, or wherein the amino acid corresponding to position 392 has been replaced with isoleucine, and a gene 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 has been replaced with serine, and/or a mutation in which the amino acid at position 467 has been replaced with isoleucine.

摘要翻译： 本发明提供萤火虫具有优良的热稳定性和/或贮存稳定性和其生产过程中荧光素酶。 具有萤火虫荧光素酶的氨基酸序列，worin的氨基酸对应于位置海克287萤火虫萤光素酶已被替换为丙氨酸，或worin氨基酸对应于位置392萤火虫萤光素酶已被替换为异亮氨酸，和用于萤火虫的基因 荧光素酶。 利用这种基因，就可以产生高效稳定性增加萤火虫荧光素酶。 因此，能够获得萤火虫萤光素酶与由组合进一步增加稳定性与其中在326位的氨基酸已经被丝氨酸置换的突变，和/或其中在467位的氨基酸已经被替换为异亮氨酸的突变。

公开(公告)号：EP2221386B1

公开(公告)日：2012-06-20

申请号：EP08851813.9

申请日：2008-11-19

申请人： Kikkoman Corporation

发明人： SUZUKI, Shigeya ,  KODAMA, Yukako ,  KUROSAWA, Keiko ,  KOBATAKE, Eiry ,  MIE, Masayasu

IPC分类号： C12Q1/66 ,  C12Q1/68 ,  C12N9/02 ,  C12N15/09

CPC分类号： C12Q1/66

摘要： Disclosed are: a firefly luciferase for use in the inexpensive, highly accurate and highly sensitive nucleic acid analysis using dATP but any expensive reagent having poor reactivity to DNA polymerase such as dATPαS; and a nucleic acid analysis method using the firefly luciferase; and a nucleic acid analysis kit. Specifically disclosed are: a composition for use in the analysis of a nucleic acid, which comprises a luciferase whose reactivity to dATP is 1/400 or less relative to its reactivity to ATP; a method for the analysis of a nucleic acid, which is characterized by using the composition; and a kit for the analysis of a nucleic acid, which comprises the composition.

公开(公告)号：EP2002735B1

公开(公告)日：2011-09-14

申请号：EP06730814.8

申请日：2006-03-31

申请人： KIKKOMAN CORPORATION

发明人： HANADA, Yoichi ,  TSUJI, Ryohei ,  HAYASHI, Hisanobu ,  KAWAZOE, Takayuki

IPC分类号： A23L1/238

CPC分类号： A23L27/50

摘要： It is intended to provide a means for obtaining a novel soy sauce with less soy sauce flavor and having a rich flavor although it is a fermented soy sauce. More particularly, it is intended to provide a process for producing the fermented soy sauce characterized by preparing soy sauce koji, preparing a soy sauce moromi by adding a salt solution to the soy sauce koji in an amount that allows the ratio of water to be 170 to 450% (V/V), fermenting and maturating the soy sauce moromi, adding the soy sauce koji or the soy sauce koji and the salt solution to the soy sauce moromi during the process of fermentation and maturation and further fermenting and maturating the soy sauce moromi after the addition.

公开(公告)号：EP2258214A1

公开(公告)日：2010-12-08

申请号：EP10251036.9

申请日：2010-06-04

申请人： Kikkoman Corporation

发明人： Nakamura, Satoru

IPC分类号： A23L1/238

CPC分类号： A23L27/50

摘要： A method is described for producing a soy sauce powder by mixing soy sauce oil and an emulsifier such as glycerin fatty acid ester with a soy sauce, 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.

摘要翻译： 描述了通过将酱油和乳化剂如甘油脂肪酸酯与酱油混合来搅拌生产酱油的方法，搅拌混合物，使混合物静置，将混合物分离成油相和水相 从而获得含有高浓度酱油衍生香味成分的水相，并对得到的水相进行喷雾干燥。

公开(公告)号：EP1721969B1

公开(公告)日：2010-10-13

申请号：EP06012499.7

申请日：1998-06-30

申请人： KIKKOMAN CORPORATION

发明人： Hirokawa, Kozo, c/o Kikkoman Corporation ,  Kajiyama, Naoki, c/o Kikkoman Corporation ,  Murakami, Seiiji, c/o Kikkoman Corporation

IPC分类号： C12N9/02 ,  C12N15/53 ,  C12P21/02

CPC分类号： C12N9/0069