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Patent Searching and Data


Title:
SOY SAUCE-LIKE SEASONING LIQUID AND PRODUCTION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2017/109922
Kind Code:
A1
Abstract:
Provided are: a salt-free or low-salt soy sauce-like seasoning liquid which is free from contamination from microbes and which has excellent taste and functionality; and a production method therefor. A salt-free or low-salt soy sauce-like seasoning liquid that has excellent taste and functionality is obtained by adding salt-free or low-salt mother liquor to solid koji prepared by inoculating a grain ingredient having soybeans or wheat as a main ingredient with koji mold to prepare a moromi mash, sterilizing the moromi mash, and then carrying out yeast fermentation in a container capable of suppressing the entry of harmful microbes.

Inventors:
TAKEICHI JUNYA (JP)
KOMURA AKITOSHI (JP)
NAKAHARA TAKEHARU (JP)
Application Number:
PCT/JP2015/086132
Publication Date:
June 29, 2017
Filing Date:
December 24, 2015
Export Citation:
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Assignee:
KIKKOMAN CORP (JP)
International Classes:
A23L27/50
Domestic Patent References:
WO2012128290A12012-09-27
Foreign References:
JP2012070636A2012-04-12
JPS5019997A1975-03-03
JP2007181450A2007-07-19
JPS5195165A1976-08-20
JP2002159278A2002-06-04
JPS6137085A1986-02-21
JP5836466B12015-12-24
JPS45020887B
JPS6262143B21987-12-24
JPH05219915A1993-08-31
JP2009165377A2009-07-30
JP3065695B22000-07-17
JP3827300B22006-09-27
JP2001120293A2001-05-08
Other References:
NOBUTAKE NUNOMURA: "Flavor Components of Soy Sauce, HEMF", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 101, no. 3, 15 March 2006 (2006-03-15), pages 151 - 160
TADANOBU NAKADAI: "Yasashii Shoyu no Gijutsu no.226 Gen'en-Teien Shoyu no Seizo(no.1) Chokusetsu Seizoho no Noko Teien Shikomiho", SHOYU NO KENKYU TO GIJUTSU, vol. 39, no. 6, 25 November 2013 (2013-11-25), pages 269 - 291
TADANOBU NAKADAI: "Yasashii Shoyu no Gijutsu no.227 Gen'en-Teien Shoyu no Seizo(no.2) Chokusetsu Seizoho no Noko Teien Shikomiho· Kansetsu Seizoho no Datsuenho", SHOYU NO KENKYU TO GIJUTSU, vol. 40, no. 1, 27 January 2014 (2014-01-27), pages 7 - 31
JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 107, 2012, pages 110 - 117
"Chomiryo · Koshinryo no Jiten", ASAKURA SHOTEN, 1996
J. AGRIC. FOOD CHEM., vol. 44, 1996, pages 3273 - 3275
"Soy Sauce Testing Methods", 1 March 1985, JAPAN SOY SAUCE RESEARCH CENTER
J. AGRIC. FOOD CHEM., vol. 39, 1991, pages 934
Attorney, Agent or Firm:
YOSHINAGA Takahiro (JP)
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