公开(公告)号：US20090162479A1

公开(公告)日：2009-06-25

申请号：US12065192

申请日：2005-08-31

申请人： Akinori Nakatoh ,  Tsutomu Sasaki ,  Tomohiro Maeda ,  Takeshi Higuchi ,  Ryohei Tsuji ,  Nobutake Nunomura

发明人： Akinori Nakatoh ,  Tsutomu Sasaki ,  Tomohiro Maeda ,  Takeshi Higuchi ,  Ryohei Tsuji ,  Nobutake Nunomura

IPC分类号： A23L1/238 ,  A23L1/20

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： 本发明涉及一种生产酱油曲的方法，该酱油曲是具有减肥的酱油酱，其是酱油的令人不愉快的气味之一，以及通过该生产方法获得的具有减少的Busho-shu的酱油曲。 具体地说，酱油曲的制造方法的特征在于使用具有高异丁酸生产率的曲霉菌和具有低异丁酸生产力的另一曲霉菌的组合。 本发明还涉及一种生产通过该生产方法获得的具有减少的Busho-shu和酱油的酱油的方法。