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1. 发明专利

JP2011244712A Deep-color powdery soy sauce, and method for producing the same 审中-公开
标题翻译：深色粉末大豆酱及其生产方法
公开(公告)号：JP2011244712A
公开(公告)日：2011-12-08
申请号：JP2010118870
申请日：2010-05-25
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , OKAYASU MAKOTO , OKABE HIROMI , MATSUI HIRONORI
IPC分类号： A23L27/50 , A23L19/18
摘要： PROBLEM TO BE SOLVED: To provide deep-color powdery soy sauce having deep color tone, no bitterness and also high stability in caking during storage.SOLUTION: The deep-color powdery soy sauce having a glucose concentration of not more than 40 mg/g and also an absorbance of not less than 0.5 in 470 nm of 1% (w/v) aqueous solution is obtained by: adding soy sauce to deep-color soy sauce prepared by adding sugar and organic acid, inorganic acid, or its salt followed by heating the mixture; heating the resultant mixture until a glucose concentration of the mixture reaches 3.0 mg/g or less so as to obtain raw material deep-color soy sauce; and drying and pulverizing the raw material deep-color soy sauce.
摘要翻译：要解决的问题：提供具有深色调的深色粉末酱油，没有苦味，并且在储存期间结块的高稳定性。解决方案：在470nm的1％（w / v）水溶液中，葡萄糖浓度不超过40mg / g，吸光度不小于0.5的深色粉末状酱油通过以下方法得到：将酱油加入通过加入糖和有机酸，无机酸或其盐制备的深色酱油，然后加热混合物; 加热混合物的葡萄糖浓度达到3.0mg / g以下，得到原料深色的酱油; 并干燥和粉碎原料深色酱油。版权所有（C）2012，JPO＆INPIT

2. 发明专利

JP2010226970A Swollen red bean and method for producing the same 有权
标题翻译： SWOLLEN RED BEAN及其生产方法
公开(公告)号：JP2010226970A
公开(公告)日：2010-10-14
申请号：JP2009075354
申请日：2009-03-26
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , MATSUI HIRONORI , NAGAO KENJI , SATO MIEKO
IPC分类号： A23L11/00
摘要： PROBLEM TO BE SOLVED: To obtain granular swollen red beans free from cracking grains to make outer appearance good, and enabling making bright bluish purple boiled rice containing red beans, only by boiling together with rice without performing preliminary work such as soaking raw red beans in water to swell followed by boiling once to remove harshness.
SOLUTION: The granular swollen red beans having 700-780g/L bulk density are obtained by pressurizing and heating raw red beans at a gauge pressure of 0.4-0.65 MPa with 180-210°C superheated steam followed by releasing to under atmospheric pressure.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：为了获得没有龟裂颗粒的颗粒状膨胀红豆，使外观好，并且能够在不进行诸如浸泡原料的初步工作的情况下与米饭一起煮熟而制成含有红豆的亮蓝色紫色紫色米饭红豆在水中膨胀，然后沸腾一次以消除粗糙。
解决方案：具有700-780g / L堆积密度的颗粒状膨胀红豆通过在180-210℃过热蒸汽中以0.4-0.65MPa的表压加压和加热原料红豆，然后释放至低于大气压压力。版权所有（C）2011，JPO＆INPIT

3. 发明专利

JP2013188189A Seasoning containing soy sauce 审中-公开
标题翻译：包含大豆的季节
公开(公告)号：JP2013188189A
公开(公告)日：2013-09-26
申请号：JP2012058023
申请日：2012-03-14
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MATSUI HIRONORI , OKABE HIROMI
IPC分类号： A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide a seasoning containing soy sauce, suppressing consolidation caused by moisture absorption.SOLUTION: A seasoning containing soy sauce is formed by freezing and drying a raw material seasoning containing liquid soy sauce and a diluting agent. The raw material seasoning satisfies the expressions y≤0.059x, 10
摘要翻译：要解决的问题：提供含有酱油的调味料，抑制由吸湿引起的固结。解决方案：含有酱油的调味料通过冷冻和干燥含有液体酱油和稀释剂的原料调味料而形成。当固体含量的稀释剂的比例为x质量％，总氮含量的比例为y质量时，原料调味料满足y≤0.059x，10

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