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1. 发明公开

EP2499923A4 LIQUID SEASONING HAVING IMPROVED FLAVOR 有权
标题翻译：具有改进的味液SEASONINGS
公开(公告)号：EP2499923A4
公开(公告)日：2013-04-24
申请号：EP10828404
申请日：2010-11-09
申请人： KIKKOMAN CORP
发明人： TSUCHIYA KATSUNORI , UCHIDA RIICHIRO , TODA YASUKA
IPC分类号： A23L27/50 , A23L27/40
CPC分类号： A23L27/50 , A23L27/40

2. 发明专利

JP2014054245A Liquid koji and seasoning liquid 有权
标题翻译：液体KOJI和SEASONING LIQUID
公开(公告)号：JP2014054245A
公开(公告)日：2014-03-27
申请号：JP2013129085
申请日：2013-06-20
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： KOMURA AKITOSHI , TAKECHI JUNYA , TSUCHIYA KATSUNORI , NAKAHARA TAKEHARU
IPC分类号： A23L27/24 , A23L27/00
摘要： PROBLEM TO BE SOLVED: To provide a liquid koji that has effect for saltiness enhancement, and a seasoning liquid in which saltiness is strong and overall palatability is excellent even under non-salt or low salt condition using the liquid koji.SOLUTION: Aspergillus is cultured in a liquid culture medium including a specified quantity of glycine or other amino acids to produce liquid koji. The obtained liquid koji is added to a food material by non-salt or under the presence of low salt, then performed by hydrolysis at from 42°C to 57°C, thereby an objective seasoning liquid is obtained.
摘要翻译：要解决的问题：为了提供对盐度增强有效的液体曲，以及即使在使用液态曲的非盐或低盐条件下，盐度强且整体适口性优异的调味液。解决方案：培养曲霉菌在含有规定量的甘氨酸或其他氨基酸的液体培养基中制备液体曲。将得到的液体曲线通过非盐或低盐的存在加入到食品中，然后在42℃至57℃下进行水解，得到客观的调味液。

3. 发明专利

JP2014018086A Edible oil-containing solubilized soy sauce and production method of the same 有权
标题翻译：可食用含油的大豆酱及其生产方法
公开(公告)号：JP2014018086A
公开(公告)日：2014-02-03
申请号：JP2012156484
申请日：2012-07-12
申请人： Kikkoman Corp , キッコーマン株式会社 , Riken Vitamin Co Ltd , 理研ビタミン株式会社
发明人： TSUCHIYA KATSUNORI , OBATA AKIO , WATANABE KAZUYA
IPC分类号： A23L27/50 , A23L27/60
摘要： PROBLEM TO BE SOLVED: To provide an edible oil-containing solubilized soy sauce having an appearance equal to the color tone and transparency of soy sauce, which can be used as a substitute for soy sauce.SOLUTION: A composition which contains 0.1 to 10 mass% edible oil, 0.1 to 10 mass% polyglyceryl fatty acid ester having 18 or more carbons, and 70 mass% or more soy sauce is treated with a high pressure homogenization emulsification apparatus so as to produce an edible oil-containing solubilized soy sauce, of which 1 mass% solution diluted with water has a light transmittance of 80% or more. The edible oil is preferably a medium chain triglycerides oil. The edible oil may include an essential oil.
摘要翻译：要解决的问题：提供具有与酱油色调和透明度相同的食用油的可溶性酱油，其可以用作酱油的替代品。溶液：含有0.1至10质量份的组合物具有18以上碳原子的0.1〜10质量％的聚甘油脂肪酸酯和70质量％以上的酱油用高压均质化乳化装置进行处理，以制备含食用油的增溶酱油用水稀释的1质量％溶液的透光率为80％以上。食用油优选为中链甘油三酯油。食用油可以包括精油。

4. 发明专利

JP2015015913A 呈味が改善された液体調味料有权
标题翻译：具有改进味道的液体季节
公开(公告)号：JP2015015913A
公开(公告)日：2015-01-29
申请号：JP2013144126
申请日：2013-07-10
申请人：キッコーマン株式会社 , Kikkoman Corp
发明人： TSUCHIYA KATSUNORI , TAKECHI JUNYA
IPC分类号： A23L27/22
摘要：【課題】食塩濃度を高めることなく、塩味、呈味性を向上させた液体調味料を提供すること。【解決手段】液体調味料にグルタミン酸を1.5〜15.0%(w/v)、アンモニウムイオンを0.6〜4.0%(w/v)含有させ、pHを3.2〜6.0に調整する。【選択図】なし
摘要翻译：要解决的问题：提供具有改善的盐度和味道而不增加氯化钠浓度的液体调味料。溶液：液体调味料包含1.5-15.0％（w / v）的谷氨酸和0.6-4.0％的铵离子（w / v），pH控制在3.2-6.0的范围内。

5. 发明专利

JP2011115142A Liquid seasoning material improved in palatable taste 有权
标题翻译：在可口可乐的饮料中改进的液体食品
公开(公告)号：JP2011115142A
公开(公告)日：2011-06-16
申请号：JP2010002470
申请日：2010-01-08
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： TSUCHIYA KATSUNORI , JOKA MIKIO , UCHIDA RIICHIRO
IPC分类号： A23L27/00 , A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide a soy sauce like seasoning material made as containing a low salt content, capable of giving a sufficient salty taste and thickness with punching effect although it has the low salt content, also sufficiently suppressing a different taste and having balanced tastes. SOLUTION: This liquid seasoning material effectively suppressed with the different taste of an ammonium ion having a salty taste-alternative action, also imparted with a salt taste-reinforced feeling and the thick feeling of palatable taste, and markedly improved with the preferable taste is obtained by incorporating 0.2 to 4.0% (w/v) ammonium ion to the soy sauce like seasoning material made as containing the low salt content and further optimizing the composition and content of a stevia sweetener. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了提供一种含有低盐含量的调味料的酱油，能够赋予足够的咸味和厚度，虽然其具有低的盐含量，但也充分抑制了不同的味道并具有平衡的口味。解决方案：这种液体调味料有效地抑制了具有咸味替代作用的铵离子的不同味道，同时赋予了盐味增强感和可口味的浓厚感，并且显着地改善了优选通过将0.2-4.0％（w / v）铵离子掺入到酱油中，如含有低盐含量的调味料，并进一步优化甜叶菊甜味剂的组成和含量而获得味道。版权所有（C）2011，JPO＆INPIT

6. 发明专利

JP2007312738A Method for predicting growth of microorganism in food and drink 审中-公开
标题翻译：食品和饮料中微生物生长的预测方法
公开(公告)号：JP2007312738A
公开(公告)日：2007-12-06
申请号：JP2006148674
申请日：2006-05-29
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： TSUCHIYA KATSUNORI , IMAI HIROTAKA
IPC分类号： C12Q1/02 , C12M1/34 , G01N33/02
摘要： PROBLEM TO BE SOLVED: To provide a method and a system for constructing a prediction model for the growth of microorganisms and predicting the growth of the microorganisms in a soy sauce-containing food and drink on the basis of the model according to a method for judging and analyzing using qualitative data related to component analytical values in the food and drink and the presence or absence of the growth of the microorganisms in the food and drink.
SOLUTION: The method for predicting the growth of the microorganisms in the food and drink is provided. The method for predicting the growth of the microorganisms from the component analytical values of the food and drink on the basis of the prediction model is carried out as follows. The component analytical values are obtained as quantitative data for the food and drink and the presence or absence of the growth of the microorganisms is further obtained as the qualitative data of either of the presence of the proliferation of the microorganisms and the absence of the proliferation of the microorganisms. Both the obtained data are analyzed according to the method for judging and analyzing and the prediction model for predicting the growth of the microorganisms from the analytical values of the food and drink is constructed.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种构建用于微生物生长的预测模型和基于含有酱油的食物和饮料中的微生物生长的预测方法和系统，所述方法和系统基于根据使用与饮食中的成分分析值相关的定性数据以及食品和饮料中微生物的存在或不存在的判断和分析方法。提供了用于预测食品和饮料中微生物生长的方法。基于预测模型，从食品和饮料的成分分析值预测微生物生长的方法如下进行。作为食物和饮料的定量数据获得组分分析值，并且进一步获得微生物生长的存在或不存在作为微生物的增殖的存在和不存在增殖的定性数据微生物。根据判断和分析方法对所获得的数据进行分析，构建从食品和饮料的分析值预测微生物生长的预测模型。版权所有（C）2008，JPO＆INPIT

7. 发明专利

JP2014132842A Low salt soy sauce-like liquid seasoning 审中-公开
标题翻译：低盐大豆类似液体季节
公开(公告)号：JP2014132842A
公开(公告)日：2014-07-24
申请号：JP2013001137
申请日：2013-01-08
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： SAKAUCHI TAKASHI , TSUCHIYA KATSUNORI
IPC分类号： A23L27/00 , A23L27/50 , A23L27/60
摘要： PROBLEM TO BE SOLVED: To provide a low salt soy sauce-like liquid seasoning having sufficient salty taste, soy sauce-like taste, and improved palatability with sufficiently suppressed foreign taste.SOLUTION: To a low salt soy sauce-like liquid seasoning with 0.5 to 12% (w/v) salt content and 0.7 to 1.7% (w/v) ammonium ions, addition of 3.0 to 10.0% (v/v) sweet cooking rice wine, and/or 1.0 to 10.0% (v/v) sake, and/or 1.0 to 10.0%(v/v) glucose-fructose liquid sugar is made to produce a low salt soy sauce-like liquid seasoning having sufficient salty taste, soy sauce-like taste, and improved palatability with sufficiently suppressed foreign taste.
摘要翻译：要解决的问题：提供具有足够咸味，酱油味的低盐酱油状液体调味料，并具有改善的适口性，并充分抑制异味。解决方案：向低盐酱油状液体调味料加0.5 至12％（w / v）的盐含量和0.7至1.7％（w / v）的铵离子，加入3.0至10.0％（v / v）的甜烹调米酒和/或1.0至10.0％（v / ）和/或1.0至10.0％（v / v）葡萄糖 - 果糖液糖，以产生具有足够咸味，酱油样味道和改善的适口性的低盐酱油状液体调味料，并充分抑制外国味道。

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