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2. 发明公开

EP3003069A1 BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE 有权转让
标题翻译：全球化学工业联合会（VERFAHREN ZUR HERSTELLUNG VON GEBRAUTER SOJASOSSE）
公开(公告)号：EP3003069A1
公开(公告)日：2016-04-13
申请号：EP14744203.2
申请日：2014-05-30
申请人： YAMASA CORPORATION
发明人： TOYOSHIMA, Yoshiyuki , MIURA, Kaori , MOGI, Yoshinobu
IPC分类号： A23L11/00 , A23L27/50
CPC分类号： A23L1/238 , A23L11/09 , A23L27/50 , A23V2002/00
摘要： The purpose of the present invention is to provide brewed soy sauce that has light color and reduced smell but has robust taste. In the brewed soy sauce of the present invention, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are 0.1% (w/v) or more respectively. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5 - 5.5. This soy sauce is obtained as follows. First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.
摘要翻译：本发明提供一种具有强烈味道的淡色和降低气味的酿造酱油。在酿造的酱油中，HEMF小于15ppm。谷氨酸为0.9％（w / v）以上。乳酸和乙酸分别为0.1％（w / v）以上。还原糖为1.5％（w / v）以下。乙酰丙酸小于0.01％（w / v）。而pH为4.5-5.5。酿造的酱油生产如下：首先，从植物蛋白质源材料和低淀粉碳水化合物源材料制备原料。然后，通过将曲霉霉菌接种到制备的原料上制成曲。接着，将咸水加入到曲，将盐水和曲的混合物发酵。开始发酵至少5天后，将属于念珠菌属的酵母加入混合物中。然后，发酵成熟。

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