Title:
PONZU-VINEGAR SOY SAUCE SEASONING
Document Type and Number:
WIPO Patent Application WO/2017/122760
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a Ponzu-vinegar soy sauce seasoning which is inhibited, without using a special container, from giving off aging odors during preservation and deterioration odors resulting from heat sterilization, and of which the soy sauce body taste is not lost and is maintained even when being heated. The present invention provides a Ponzu-vinegar soy sauce seasoning which contains a citrus fruit juice, vinegar, and soy sauce, and which is characterized in that the contained amounts of components (a)-(e) in the seasoning are within the ranges of: 0.0006-4.0 ppm for p-cymene (a); 0.02-5.0 mass% for potassium ions (b); 0.5-4.0 mass% for sodium ions (c); 0.5-3.5 mass% for acetic acid (d); and 0.2-4.5 mass% for citric acid (e).
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Inventors:
TSURUMIZU RYOJI (JP)
Application Number:
PCT/JP2017/000922
Publication Date:
July 20, 2017
Filing Date:
January 13, 2017
Export Citation:
Assignee:
MIZKAN HOLDINGS CO LTD (JP)
MIZKAN CO LTD (JP)
MIZKAN CO LTD (JP)
International Classes:
A23L27/00; A23L27/20; A23L27/21
Foreign References:
| JPH05284953A | 1993-11-02 | |||
| JP2004049104A | 2004-02-19 | |||
| JP2009142194A | 2009-07-02 | |||
| JP2012187007A | 2012-10-04 | |||
| JP2012105591A | 2012-06-07 | |||
| JP2014147366A | 2014-08-21 | |||
| JP2015144600A | 2015-08-13 | |||
| JP2004049104A | 2004-02-19 | |||
| JP2009142194A | 2009-07-02 | |||
| JP2014083032A | 2014-05-12 | |||
| JP2016005478A | 2016-01-14 |
Other References:
"Research Report", vol. 27, 2009, TOYO COLLEGE OF FOOD TECHNOLOGY & TOYO INSTITUTE OF FOOD TECHNOLOGY, pages: 65 - 69
"Research Report", vol. 21, 1996, TOYO COLLEGE OF FOOD TECHNOLOGY & TOYO INSTITUTE OF FOOD TECHNOLOGY, pages: 91 - 104
"Gyokai no Doko, ''Shomikigen Encho'' Gijyutsu no Kangaekata (Industry Trends, Concept of ''Best-Before Date Extension'' Technique", JAS INFORMATION, vol. 503, 2011, pages 2 - 5
See also references of EP 3284353A4
"Research Report", vol. 21, 1996, TOYO COLLEGE OF FOOD TECHNOLOGY & TOYO INSTITUTE OF FOOD TECHNOLOGY, pages: 91 - 104
"Gyokai no Doko, ''Shomikigen Encho'' Gijyutsu no Kangaekata (Industry Trends, Concept of ''Best-Before Date Extension'' Technique", JAS INFORMATION, vol. 503, 2011, pages 2 - 5
See also references of EP 3284353A4
Attorney, Agent or Firm:
HIRAKI Yusuke et al. (JP)
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