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1.发明授权Fermented soy sauce with less soy sauce flavor and process for producing the same 有权发酵酱油的酱油味道较少，生产过程也相同公开(公告)号：US08173185B2
公开(公告)日：2012-05-08
申请号：US12064279
申请日：2006-03-31
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： 旨在提供一种用于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。
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公开(公告)号：US20110104334A1
公开(公告)日：2011-05-05
申请号：US13001931
申请日：2009-07-02
申请人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
发明人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
IPC分类号： A23L1/238
CPC分类号： A23L27/50
摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity to be 0.5 U/ml or less, within 10 days after the preparation.
摘要翻译： 提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。 即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下， 在制备后10天内也将亮氨酸氨肽酶II活性控制在0.5U / ml以下。
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公开(公告)号：US08691302B2
公开(公告)日：2014-04-08
申请号：US13001931
申请日：2009-07-02
申请人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
发明人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
IPC分类号： A23L1/238
CPC分类号： A23L27/50
摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.
摘要翻译： 提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。 即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下， 在制备后10天内，还可以将moromi中的亮氨酸氨基肽酶II活性控制在0.5U / ml以下。
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公开(公告)号：US20080241316A1
公开(公告)日：2008-10-02
申请号：US12064285
申请日：2005-09-30
申请人： Yoichi Hanada , Ryohei Tsuji
发明人： Yoichi Hanada , Ryohei Tsuji
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： 本发明涉及含有5'-核苷酸的酱油的制造方法，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的酱油酱油中 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。
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公开(公告)号：US20120282243A1
公开(公告)日：2012-11-08
申请号：US13519047
申请日：2010-12-24
申请人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
发明人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
IPC分类号： A61K36/899 , A23L2/00 , A23L1/238 , A61K38/05 , A61P9/12
摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且在含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。
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公开(公告)号：US08080267B2
公开(公告)日：2011-12-20
申请号：US12064285
申请日：2005-09-30
申请人： Yoichi Hanada , Ryohei Tsuji
发明人： Yoichi Hanada , Ryohei Tsuji
IPC分类号： A23L1/238
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： 本发明涉及含有5'-核苷酸的酱油的制造方法，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的酱油酱油中 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。
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公开(公告)号：US09107437B2
公开(公告)日：2015-08-18
申请号：US13496434
申请日：2010-09-14
申请人： Yoshikazu Endo , Yoichi Hanada
发明人： Yoshikazu Endo , Yoichi Hanada
摘要： The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.
摘要翻译： 本发明提供一种具有良好风味并含有高浓度2-苯基乙醇和琥珀酸的酱油粉末。 本发明的低盐酱油是通过低盐酱油的制造方法得到的，其包括向每1克moromi的活的酱油酵母细胞计数为1×的moromi添加碳水化合物原料 107个细胞以上，以使成熟后的醪液中的普通盐浓度为4.0〜12.0w / v％，并进行发酵和成熟的方式调节醪液的共盐浓度。 所得低盐酱油的pH值为4.7〜6.0。
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公开(公告)号：US20120177783A1
公开(公告)日：2012-07-12
申请号：US13496434
申请日：2010-09-14
申请人： Yoshikazu Endo , Yoichi Hanada
发明人： Yoshikazu Endo , Yoichi Hanada
摘要： The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.
摘要翻译： 本发明提供一种具有良好风味并含有高浓度2-苯基乙醇和琥珀酸的酱油粉末。 本发明的低盐酱油是通过低盐酱油的制造方法得到的，其包括向每1克moromi的活的酱油酵母细胞计数为1×的moromi添加碳水化合物原料 107个细胞以上，以使成熟后的醪液中的普通盐浓度为4.0〜12.0w / v％，并进行发酵和成熟的方式调节醪液的共盐浓度。 所得低盐酱油的pH值为4.7〜6.0。
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公开(公告)号：US09060538B2
公开(公告)日：2015-06-23
申请号：US13519047
申请日：2010-12-24
申请人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
发明人： Yoshikazu Endo , Shigeki Tanizawa , Takeharu Nakahara , Hitomi Aota , Hiroki Ono , Yoichi Hanada , Riichiro Uchida
摘要： The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降血压肽Ser-Tyr的酱油，其表现出高度的血管紧张素I-转化酶抑制活性，并且具有降血压作用，同时含有 没有降压剂。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲调与含水盐溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消解后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，随后进行压缩过滤。
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10.发明申请公开(公告)号：US20090098246A1
公开(公告)日：2009-04-16
申请号：US12064279
申请日：2006-03-31
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： 旨在提供一种用于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。
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