公开(公告)号：US07718209B2

公开(公告)日：2010-05-18

申请号：US11575834

申请日：2005-08-05

申请人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

发明人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

IPC分类号： A23L1/40

CPC分类号： A23L33/185 ,  A23L27/50 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2250/5488

摘要： A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of γ-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common slat soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods. Thereafter, γ-aminobutyric acid is added to the above KCl-containing low common salt soy sauce, so as to obtain a low common salt soy sauce comprising 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of γ-aminobutyric acid.

摘要翻译： 具有良好风味的低盐酱油显着抑制血压升高，预防心脏肥大，也可作为特殊营养食品使用。 将1.0％至10.0％重量的氯化钾和0.1％至5.0％重量的γ-氨基丁酸加入到还原的普通盐酱油中，以获得低常见的酱油。 另外，含有KCl的低普通板条酱油是通过以下方法获得的：（1）将由KCl和普通盐组成的混合溶液用作母水的酱油的常规生产方法; （2）使用盐水溶液得到的酱油作为母水进行电渗析，膜处理等，以从上述酱油中除去常见的盐，然后加入KCl; 或其他方法。 然后，向上述含有KCl的低盐酱油中加入γ-氨基丁酸，得到含有0〜10重量％的普通盐，1.0〜10.0重量％ 氯化钾和0.1〜5.0重量％的γ-氨基丁酸。

公开(公告)号：US20080057174A1

公开(公告)日：2008-03-06

申请号：US11575834

申请日：2005-08-05

申请人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

发明人： Jun Yamakoshi ,  Kohsuke Matsumoto ,  Makoto Saito ,  Hitomi Aota ,  Takeharu Nakahara ,  Satoshi Fukuda ,  Tetsuya Oguma ,  Norikazu Fujii

IPC分类号： A23L1/238

CPC分类号： A23L33/185 ,  A23L27/50 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2250/5488

摘要： A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of γ-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common salt soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods. Thereafter, γ-aminobutyric acid is added to the above KCl-containing low common salt soy sauce, so as to obtain a low common salt soy sauce comprising 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of γ-aminobutyric acid.

摘要翻译： 具有良好风味的低盐酱油显着抑制血压升高，预防心脏肥大，也可作为特殊营养食品使用。 将1.0％至10.0％重量的氯化钾和0.1％至5.0％的γ-氨基丁酸加入到还原的普通盐酱油中，以获得低常见的酱油。 另外，含有KCl的低盐酱油是通过以下方法获得的：（1）将由KCl和普通盐组成的混合溶液用作母水的酱油的常规生产方法; （2）使用盐水溶液得到的酱油作为母水进行电渗析，膜处理等，以从上述酱油中除去常见的盐，然后加入KCl; 或其他方法。 然后，向上述含有KCl的低盐酱油中加入γ-氨基丁酸，得到含有0〜10重量％的普通盐，1.0〜10.0重量％ 氯化钾和0.1重量％〜5.0重量％的γ-氨基丁酸。