公开(公告)号：US20070128314A1

公开(公告)日：2007-06-07

申请号：US11523557

申请日：2006-09-20

申请人： Naoko Hishiya ,  Mamoru Watanabe ,  Michinari Sakurai ,  Kaname Fujita ,  Toshihiro Noda

发明人： Naoko Hishiya ,  Mamoru Watanabe ,  Michinari Sakurai ,  Kaname Fujita ,  Toshihiro Noda

IPC分类号： A23L1/20

CPC分类号： A23L27/50 ,  A23L7/104 ,  A23L11/09 ,  A23L11/20

摘要： A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium culture fluid or a supernatant thereof to a food material; making Koji in a hermetically sealed Koji-making equipment while continuously or intermittently supplying clean air; mixing the bacteriocin-producing lactic acid bacterium culture fluid or the supernatant thereof with the thus-resulting Koji, and further mixing one or more food materials as needed in an amount of 0.01 to 50 times weight of the Koji; forming a moromi-mash by making a paste from the mixture; and then hydrolyzing the moromi-mash in the absence of common salt, by adding any one of an alcoholic liquor, yeast, and dextrin to the Koji.

摘要翻译： 可以通过以下方法制备快速发酵型无味味噌样食品，其味道和风味有利于味道鲜艳，味道浓郁，口感浓郁，口感好，味道涩味减少， 将Koji霉菌和产生细菌素的乳酸菌培养液或其上清液加入食品中; 使Koji在密封的Koji制造设备中连续或间歇地供应清洁空气; 将产生细菌素的乳酸菌培养液或其上清液与由此得到的Koji混合，并根据需要进一步混合一种或多种以Koji的0.01至50倍重量的食物; 通过从混合物中制成糊状物形成醪液; 然后在没有普通盐的情况下水解醪液，通过将任何一种酒精，酵母和糊精加入到Koji。

公开(公告)号：US20090264518A1

公开(公告)日：2009-10-22

申请号：US12428750

申请日：2009-04-23

申请人： Michinari SAKURAI ,  Kaname FUJITA ,  Naoko HISHIYA ,  Yuki OKABE

发明人： Michinari SAKURAI ,  Kaname FUJITA ,  Naoko HISHIYA ,  Yuki OKABE

IPC分类号： A61K31/352 ,  C12N1/14 ,  A61P19/00 ,  A23L1/105 ,  A23L1/36 ,  A23L1/28

CPC分类号： A61K36/062 ,  A23L5/00 ,  A23L7/00 ,  A23L11/09 ,  A23L27/24 ,  A23L29/065 ,  A23L31/00 ,  A23L33/125 ,  A23V2002/00 ,  A61K31/352 ,  C12N1/14 ,  C12P39/00 ,  A23V2200/306 ,  A23V2250/208

摘要： The present invention provides a method for producing a salt-free miso-like food having strong umami and rich flavor with strong taste. As a means to solve the problem, a liquid koji is prepared by culturing an aspergillus in a predetermined amount of lactic acid bacterium culture solution or a supernatant thereof. The thus-obtained liquid koji is added to a food material, and koji making is performed in a hermetically sealed koji-making machine while successively or intermittently supplying disinfected air thereto. Subsequently, a lactic acid bacterium culture solution or a supernatant thereof is mixed into the obtained koji, and optionally a food material is mixed therewith. The obtained mixture is provided as it is or in paste form to give moromi, and the moromi is hydrolyzed in the absence of salt.

摘要翻译： 本发明提供一种生产具有强烈味道和强烈味道的无味味噌样食品的方法。 作为解决问题的手段，通过在预定量的乳酸菌培养液或其上清液中培养曲霉来制备液体曲。 将这样得到的液体曲加入到食品中，并且在密闭的制曲机中进行曲线制作，同时连续或间歇地向其提供消毒空气。 随后，将乳酸菌培养液或其上清液混合到所得到的曲中，任选地将食品与其混合。 得到的混合物原样提供或以糊状形式提供，并且在不存在盐的情况下将moromi水解。