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    FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME
    1.
    发明公开
    FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME 有权
    与制造还原SOJASOSSEGESCHMACK和方法酿造酱油

    公开(公告)号：EP2002735A9

    公开(公告)日：2009-04-08

    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 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.

    PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED INFECTIOUS MICROBE-ORIGIN SMELL
    2.
    发明公开
    PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED INFECTIOUS MICROBE-ORIGIN SMELL 审中-公开
    用于生产酱油味道减轻由于微生物感染

    公开(公告)号：EP1920666A1

    公开(公告)日：2008-05-14

    申请号：EP05781526.8

    申请日：2005-08-31

    申请人： Sakaue, Ryoichi, Kikkoman Corporation

    发明人： NAKATOH, Akinori ,  SASAKI, Tsutomu ,  MAEDA, Tomohiro ,  HIGUCHI, Takeshi ,  TSUJI, Ryohei ,  NUNOMURA, Nobutake

    IPC分类号： A23L1/238

    CPC分类号： A23L27/50 ,  A23L27/24

    摘要： 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.

    摘要翻译： 本发明涉及一种用于生产具有降低的Busho枢所有这是酱油的不愉快气味的一个，并且具有降低Busho树通过该制造方法得到的酱油曲酱油曲。 具体地，用于制造酱油曲的过程中，通过使用具有高异丁酸生产率和具有低异丁酸生产率另一曲霉曲霉的组合为特征。 因此，本发明涉及一种用于生产具有降低的Busho书和通过该制造方法得到的酱油酱油。

    FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME
    4.
    发明公开
    FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME 有权
    FERMENTIERTE SOJASOSSE MIT VERRINGERTEM SOJASOSSEGESCHMACK UND VERFAHREN ZU IHRER HERSTELLUNG

    公开(公告)号：EP2002735A2

    公开(公告)日：2008-12-17

    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 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.

    摘要翻译： 旨在提供一种获得具有较少酱油气味并且具有丰富口味的新型酱油的方法，尽管它是酿造的酱油。 更具体地，本发明提供一种生产这种酿造酱油的方法，包括：制备酱油曲; 通过以大约170％〜450％（V / V）的比例向酱油曲中加入普通盐水溶液来制备酱油; 发酵和成熟酱油酱油; 在发酵和成熟期间，将酱油曲调单独添加或酱油曲和组合的盐水溶液加入到酱油酱油中; 并在加入酱油后进一步发酵和成熟酱油。

    FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME
    6.
    发明授权
    FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME 有权
    与制造还原SOJASOSSEGESCHMACK和方法酿造酱油

    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.

    SOY SAUCE CONTAINING 5 -NUCLEOTIDES AND METHOD OF PRODUCING THE SAME
    7.
    发明公开
    SOY SAUCE CONTAINING 5 -NUCLEOTIDES AND METHOD OF PRODUCING THE SAME 审中-公开
    SOJASOßE，DIE 5-NUKLEOTIDEENTHÄLT，SOWIE VERFAHREN ZU IHRER HERSTELLUNG

    公开(公告)号：EP1929883A1

    公开(公告)日：2008-06-11

    申请号：EP05788096.5

    申请日：2005-09-30

    申请人： KIKKOMAN CORPORATION

    发明人： HANADA, Yoichi ,  TSUJI, Ryohei

    IPC分类号： A23L1/238

    CPC分类号： A23L33/13 ,  A23L27/50

    摘要： 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.

    摘要翻译： 本发明涉及一种生产含5'-核苷酸的酱油的方法，其特征在于，在酱油生产方法中，将麦芽，发芽米或其加工产物加入到具有磷酸酶衍生物的酱油酱油 由微生物灭活，从而产生并累积5'-核苷酸; 和含有5'-核苷酸的酱油。