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1. 发明公开

EP2517577A1 SOY SAUCE HAVING HYPOTENSIVE EFFECT AND METHOD FOR PRODUCING SAME 有权
标题翻译：具有产生降压作用和过程酱油
公开(公告)号：EP2517577A1
公开(公告)日：2012-10-31
申请号：EP10839554.2
申请日：2010-12-24
申请人： Kikkoman Corporation
发明人： ENDO Yoshikazu , TANIZAWA Shigeki , NAKAHARA Takeharu , AOTA Hitomi , ONO Hiroki , HANADA Yoichi , UCHIDA Riichiro
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L27/50 , A23L33/18
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-1-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.

2. 发明公开

EP2478778A4 LOW-SALT SOY SAUCE AND PROCESS FOR PRODUCING SAME 审中-公开
标题翻译： SALT ARMS酱油及其制造方法
公开(公告)号：EP2478778A4
公开(公告)日：2014-03-19
申请号：EP10817162
申请日：2010-09-14
申请人： KIKKOMAN CORP
发明人： ENDO YOSHIKAZU , HANADA YOICHI
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L11/05 , A23L27/50 , A23L33/18

3. 发明公开

EP2478778A1 LOW-SALT SOY SAUCE AND PROCESS FOR PRODUCING SAME 审中-公开
标题翻译： SALZARME SOJASAUCE UND HERSTELLUNGSVERFAHRENDAFÜR
公开(公告)号：EP2478778A1
公开(公告)日：2012-07-25
申请号：EP10817162.0
申请日：2010-09-14
申请人： Kikkoman Corporation
发明人： ENDO, Yoshikazu , HANADA, Yoichi
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L11/05 , A23L27/50 , A23L33/18
摘要： According to the present invention, a low common salt soy sauce having a favorable flavor, and, in particular, a low common salt soy sauce having a favorable flavor, containing ethanol, 2-phenyl ethanol, isobutyl alcohol, and isoamyl alcohol, which are known as important aromatic components in soy sauce at high concentrations, and further containing succinic acid, which is a taste component, at a high concentration can be obtained without using special means. Conventional soy sauce powders are disadvantageous in that they are likely to become hygroscopic and deliquescent and thus they easily form powder blocks during storage, and that they have high stickiness and thus they are less likely to be uniformly mixed with other powder components. The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations in order to overcome such disadbantages without using special means. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which comprises adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1 x 10 7 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：根据本发明，具有良好风味的低盐酱油，特别是含有乙醇，2-苯基乙醇，异丁醇和异戊醇的具有良好风味的低普通盐酱油，它们是在高浓度下被称为酱油中的重要芳香组分，并且可以在不使用特殊方法的情况下进一步含有高浓度的味道成分的琥珀酸。常规的酱油粉末的缺点在于它们可能变得吸湿和潮解，因此它们在储存期间容易形成粉末块，并且它们具有高粘性，因此它们不太可能与其它粉末组分均匀混合。本发明提供了一种具有良好风味并且高浓度含有2-苯基乙醇和琥珀酸的酱油粉，以克服这种不利条件而不使用特殊方法。本发明的低盐酱油是通过低盐酱油的制造方法得到的，其中包括将碳水化合物原料加入到每1g克糖中的活的酱油酵母细胞计数为1× 10 7个细胞以上，以使得成熟后的莫诺米汁中的普通盐浓度为4.0〜12.0w / v％，并进行发酵和成熟的方式调节醪液的普通盐浓度。所得低盐酱油的pH值为4.7〜6.0。

4. 发明公开

EP2805623A2 Low common salt soy sauce and process for producing same 有权
标题翻译：一个gewöhnlichemSalz arme Sojasauce und Herstellungsverfahrendafür
公开(公告)号：EP2805623A2
公开(公告)日：2014-11-26
申请号：EP14181805.4
申请日：2010-09-14
申请人： KIKKOMAN CORPORATION
发明人： Endo, Yoshikazu , Hanada, Yoichi
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L11/05 , A23L27/50 , A23L33/18
摘要： According to the present invention, a low common salt soy sauce having a favorable flavor, and, in particular, a low common salt soy sauce having a favorable flavor, containing ethanol, 2-phenyl ethanol, isobutyl alcohol, and isoamyl alcohol, which are known as important aromatic components in soy sauce at high concentrations, and further containing succinic acid, which is a taste component, at a high concentration can be obtained without using special means. Conventional soy sauce powders are disadvantageous in that they are likely to become hygroscopic and deliquescent and thus they easily form powder blocks during storage, and that they have high stickiness and thus they are less likely to be uniformly mixed with other powder components. The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations in order to overcome such disadbantages without using special means. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which comprises adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1 x 10 7 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：根据本发明，具有良好风味的低盐酱油，特别是含有乙醇，2-苯基乙醇，异丁醇和异戊醇的具有良好风味的低普通盐酱油，它们是在高浓度下被称为酱油中的重要芳香组分，并且可以在不使用特殊方法的情况下进一步含有高浓度的味道成分的琥珀酸。常规的酱油粉末的缺点在于它们可能变得吸湿和潮解，因此它们在储存期间容易形成粉末块，并且它们具有高粘性，因此它们不太可能与其它粉末组分均匀混合。本发明提供了一种具有良好风味并且高浓度含有2-苯基乙醇和琥珀酸的酱油粉，以克服这种不利条件而不使用特殊方法。本发明的低盐酱油是通过低盐酱油的制造方法得到的，其中包括将碳水化合物原料加入到每1g克糖中的活的酱油酵母细胞计数为1× 10 7个细胞以上，以使得成熟后的莫诺米汁中的普通盐浓度为4.0〜12.0w / v％，并进行发酵和成熟的方式调节醪液的普通盐浓度。所得低盐酱油的pH值为4.7〜6.0。

5. 发明公开

EP2517577A4 SOY SAUCE HAVING HYPOTENSIVE EFFECT AND METHOD FOR PRODUCING SAME 有权
标题翻译： SOJASAUCE MIT BLUTDRUCKSENKENDER WIRKUNG UND HERSTELLUNGSVERFAHRENDAFÜR
公开(公告)号：EP2517577A4
公开(公告)日：2015-01-07
申请号：EP10839554
申请日：2010-12-24
申请人： KIKKOMAN CORP
发明人： ENDO YOSHIKAZU , TANIZAWA SHIGEKI , NAKAHARA TAKEHARU , AOTA HITOMI , ONO HIROKI , HANADA YOICHI , UCHIDA RIICHIRO
IPC分类号： A23L1/238 , A23L1/237 , A23L1/305
CPC分类号： A23L1/238 , A23L27/50 , A23L33/18
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-1-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和降压肽Ser-Tyr的酱油，其表现出高度的血管紧张素-1转换酶抑制活性，并且在含有没有降压药。通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲与含盐水溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。通过在加热消化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，然后压缩过滤。

6. 发明授权

EP3003069B1 BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE 有权转让
标题翻译：酿造酱油和酿造酱油酱的方法
公开(公告)号：EP3003069B1
公开(公告)日：2017-09-13
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

7. 发明公开

EP2915430A4 POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME 有权
标题翻译：其制造粉状SPICE和方法
公开(公告)号：EP2915430A4
公开(公告)日：2016-06-01
申请号：EP13851857
申请日：2013-10-29
申请人： KIKKOMAN CORP
发明人： NAKAMURA SATORU , TAKAHAGI YASUSHI
IPC分类号： A23L27/00 , A23L27/21 , A23L27/50
CPC分类号： A23L1/238 , A23L27/00 , A23L27/21 , A23L27/50 , A23V2002/00 , A23V2200/15 , A23V2300/10 , A23V2300/12
摘要： The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt, which has an inorganic material concentration of 50000 ppm or less, and a method for producing the same.

8. 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。

9. 发明授权

EP2805623B1 LOW COMMON SALT SOY SAUCE AND PROCESS FOR PRODUCING SAME 有权
标题翻译：在低食盐酱油及其制造方法
公开(公告)号：EP2805623B1
公开(公告)日：2016-03-09
申请号：EP14181805.4
申请日：2010-09-14
申请人： KIKKOMAN CORPORATION
发明人： Endo, Yoshikazu , Hanada, Yoichi
IPC分类号： A23L27/50
CPC分类号： A23L1/238 , A23L11/05 , A23L27/50 , A23L33/18

10. 发明公开

EP2805623A3 Low common salt soy sauce and process for producing same 有权
标题翻译：在低食盐酱油及其制造方法
公开(公告)号：EP2805623A3
公开(公告)日：2015-01-14
申请号：EP14181805.4
申请日：2010-09-14
申请人： KIKKOMAN CORPORATION
发明人： Endo, Yoshikazu , Hanada, Yoichi
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L11/05 , A23L27/50 , A23L33/18
摘要： According to the present invention, a low common salt soy sauce having a favorable flavor, and, in particular, a low common salt soy sauce having a favorable flavor, containing ethanol, 2-phenyl ethanol, isobutyl alcohol, and isoamyl alcohol, which are known as important aromatic components in soy sauce at high concentrations, and further containing succinic acid, which is a taste component, at a high concentration can be obtained without using special means. Conventional soy sauce powders are disadvantageous in that they are likely to become hygroscopic and deliquescent and thus they easily form powder blocks during storage, and that they have high stickiness and thus they are less likely to be uniformly mixed with other powder components. The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations in order to overcome such disadbantages without using special means. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which comprises adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1 x 10 7 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.

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