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    PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED INFECTIOUS MICROBE-ORIGIN SMELL
    1.
    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。