Patents Assigned to Nagano Miso Kabushiki Kaisha
  • Process for the production of a nutritional lactic acid fermentation product
    Patent number: 4816267
    Abstract: A process for the production of a nutritional lactic acid fermentation product comprising admixing a lactobacillus with the waste liquor obtained by soaking soybeans in water and then removing the soybeans, said waste liquor containing very low protein content and containing sugar, and then fermenting said waste liquor containing said lactobacillus whereby said nutritional lactic acid fermentation product is obtained.
    Type: Grant
    Filed: June 16, 1986
    Date of Patent: March 28, 1989
    Assignee: Nagano Miso Kabushiki Kaisha
    Inventor: Hideki Oka
  • Method of preparing albumin rich foodstuff raw materials
    Patent number: 4311715
    Abstract: In preparing miso like albumin rich foodstuff raw material, malt of rice or the like is sterilized with ethyl alcohol or an aqueous solution thereof, the sterilized malt is admixed with steamed or boiled soya beans and the resulting mixture is aged at a temperature of 20.degree. C.-50.degree. C. for about one week or more.
    Type: Grant
    Filed: March 3, 1980
    Date of Patent: January 19, 1982
    Assignee: Nagano Miso Kabushiki Kaisha
    Inventors: Hideki Oka, Keiji Itoga, Tsutomu Mochizuki