专利检索 ap:("KIKKOMAN CORP") AND inv:"MAEDA TOMOHIRO" 第 1 页

1.

发明公开
PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED INFECTIOUS MICROBE-ORIGIN SMELL 审中-公开
标题翻译：用于生产酱油味道减轻由于微生物感染

公开(公告)号：EP1920666A4

公开(公告)日：2009-08-12

申请号：EP05781526

申请日：2005-08-31

申请人： KIKKOMAN CORP

发明人： NAKATOH AKINORI , SASAKI TSUTOMU , MAEDA TOMOHIRO , HIGUCHI TAKESHI , TSUJI RYOHEI , NUNOMURA NOBUTAKE

IPC分类号： A23L27/50 , A23L11/00 , A23L27/24

CPC分类号： A23L27/50 , A23L27/24

摘要： A process for producing a soy sauce koji having a reduced infectious microbe-origin smell which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced infectious microbe-origin smell which is obtained by this process. More specifically speaking, the above-described process is characterized by using a combination of a koji mold having a high isobutyric acid productivity with another koji mold having a low isobutyric acid productivity. It is also intended to provide a process for producing a soy sauce having a reduced infectious microbe-origin smell and a soy sauce obtained by this production process.