Method of manufacturing liquid koji
CA 2560463 C · Owner: Sugimoto, Toshikazu · Inventors: Sugimoto, Toshikazu; Shoji, Hiroshi
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink particularly , a liquid koji having glucoamylase and acid-stable .alpha.-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink comprising: , cultivating a koji mold in a liquid medium that contains as a raw , material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g. a chaff) is removed; an unprocessed bean or …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed March 24, 2005 and granted January 22, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 24, 2025.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.