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1. 发明专利

JP2008237149A Preliminary soaking liquid and method for using the same 有权
标题翻译：初步溶解液及其使用方法
公开(公告)号：JP2008237149A
公开(公告)日：2008-10-09
申请号：JP2007084603
申请日：2007-03-28
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： OKAMURA ATSUHITO , NAGAMINE SEIJI , HOSOKAWA DAISUKE
IPC分类号： A23L13/70 , A23L17/00
摘要： PROBLEM TO BE SOLVED: To provide a preliminary soaking liquid which is a miscellaneous liquor and is used for a food material, and a method for using the same. SOLUTION: Preliminary soaking liquid is a miscellaneous liquor having a component composition of pH 7.0 to 8.5, 10.0-15.0%(v/v) of alcohol content, and 16.0-20.0%(w/v) of extract content, and is effective at enhancing yield and/or permeability of a tasting component of the food material, after preliminary soaking of the food material or after the following soaking of the food material in a seasoning liquid. In the method for using the same, meat and sea food are brought into contact with the preliminary soaking liquid, thereby attaining a predetermined effect. The effect provides juicy feeling to meat quality and improvement of crispiness or the like. COPYRIGHT: (C)2009,JPO&INPIT
摘要翻译：要解决的问题：提供作为混合液体的预浸泡液体并用于食品材料及其使用方法。解决方案：初步浸泡液体是组分组成为7.0-7.5,10.0-15.0％（v / v）醇含量和16.0-20.0％（w / v）提取物含量的混合液，以及在预先浸泡食物材料之后或在将食物材料浸泡在调味液中之后，有效地提高食品材料的品尝成分的产量和/或渗透性。在使用其的方法中，肉和海鲜食品与预浸泡液体接触，从而达到预定的效果。该效果提供多汁的肉质感和改善脆性等感觉。版权所有（C）2009，JPO＆INPIT

2. 发明专利

JP2007259785A New mirin and method for producing the same 有权
标题翻译：新的MIRIN及其生产方法
公开(公告)号：JP2007259785A
公开(公告)日：2007-10-11
申请号：JP2006090715
申请日：2006-03-29
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： MURAMATSU TOMOKO , HOSOKAWA DAISUKE
IPC分类号： C12G3/08
摘要： PROBLEM TO BE SOLVED: To provide a Mirin (glutinous rice wine for seasoning) having high γ-aminobutyric acid content compared with conventional Mirins and provide a method for producing the Mirin. SOLUTION: The Mirin having high γ-aminobutyric acid content is produced by using rice, rice bran malt and/or sprouted brown rice malt and a brewer's alcohol and/or Shochu (distilled spirit) as main raw materials. The method for producing a new Mirin having high γ-aminobutyric acid content comprises the use of rice, rice bran malt and/or sprouted brown rice malt and a brewer's alcohol and/or Shochu as main raw materials and the saccharification treatment/aging treatment of the product. The Mirin has a γ-aminobutyric acid content of preferably ≥100 mg/L, more preferably ≥500 mg/L. The Mirin has excellent cooking effect to apply savory flavor in cooking. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：与传统的米琳相比，提供具有高γ-氨基丁酸含量的Mirin（调味用的糯米酒），并提供了生产Mirin的方法。
解决方案：采用米，米糠麦芽和/或发芽的糙米麦芽，啤酒酒和/或烧酒（蒸馏酒）为主要原料制成具有高γ-氨基丁酸含量的米林。用于生产具有高γ-氨基丁酸含量的新米林的方法包括使用米，米糠麦芽和/或发芽的糙米麦芽和啤酒酒和/或烧酒作为主要原料，并进行糖化处理/时效处理该产品。米林的γ-氨基丁酸含量优选≥100mg/ L，更优选≥500mg/ L。米琳具有很好的烹饪效果，在烹饪中应用咸味。版权所有（C）2008，JPO＆INPIT

3. 发明专利

JP2011223997A Alcohol-containing seasoning and method for making the same 有权
标题翻译：含有酒精的季节及其制备方法
公开(公告)号：JP2011223997A
公开(公告)日：2011-11-10
申请号：JP2011074925
申请日：2011-03-30
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： HOSOKAWA DAISUKE , MITSUTA HIROYUKI , ITO KOICHI
IPC分类号： A23L27/23
摘要： PROBLEM TO BE SOLVED: To provide an alcohol-containing seasoning highly containing a tasty nucleotide.SOLUTION: The alcohol-containing seasoning to which the tasty nucleotide itself is not added has a tasty nucleotide content of 60 mg/l or more based on the 13.5% of alcohol. The method for making the alcohol-containing seasoning uses sake cake enzyme processed liquid obtained by enzymatically processed including nuclease processing and next adenyl acid deaminase processing of the sake cake. It is possible to add richness and Umami to a raw material adding to effects such as reduction and masking of uncomfortable smell of conventional ones.
摘要翻译：要解决的问题：提供高度含有美味核苷酸的含醇调味料。
解决方案：不加入美味核苷酸本身的含酒精调味料基于13.5％的酒精具有60mg / l以上的美味核苷酸含量。制造含酒精调味料的方法使用通过酶处理得到的澄清饼酶处理液，包括核酸酶处理和下一次酸洗脱酸酶处理。可以增加丰富度和Umami，以增加诸如减少和掩盖常规的不舒适气味的效果。版权所有（C）2012，JPO＆INPIT

4. 发明专利

JP2010233460A Method for treating food material, and material for inhibiting aldehyde generation 审中-公开
标题翻译：食品材料的处理方法和抑制二氢生成的材料
公开(公告)号：JP2010233460A
公开(公告)日：2010-10-21
申请号：JP2009082159
申请日：2009-03-30
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： OKAMURA ATSUHITO , NAGASHIMA MARI , TAKAKURA YUTAKA , HOSOKAWA DAISUKE
IPC分类号： A23L17/00 , A23L5/20 , A23L13/00
摘要： PROBLEM TO BE SOLVED: To provide a technology easy to apply to cooking of meat or fish and shellfish, and inhibiting or masking unpleasant odor of meat or fish and shellfish.
SOLUTION: A method for treating a food material includes bringing malted rice refined sake or malted rice sweet sake into contact with meat or fish and shellfish so as to inhibit aldehyde generation, and decrease or mask unpleasant odor of the meat or fish and shellfish. A material for inhibiting aldehyde generation to be used in the method for treating a food material and containing malted rice refined sake or malted rice sweet sake is also provided.
COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种易于应用于烹饪肉类或鱼类和贝类的技术，以及抑制或掩蔽肉类或鱼类和贝类的令人不快的气味。解决方案：用于处理食物的方法包括使麦芽米酒或麦芽甜酒与肉或鱼和贝类接触以抑制醛的产生，并减少或掩盖肉或鱼的不愉快的气味，以及贝类。还提供了一种用于抑制生成食物的方法中用于处理食物材料并含有麦芽汁精制酒或麦芽甜酒的材料。版权所有（C）2011，JPO＆INPIT

5. 发明专利

JP2006280257A New sweet sakes and method for producing the same 有权
标题翻译：新甜菜酱及其生产方法
公开(公告)号：JP2006280257A
公开(公告)日：2006-10-19
申请号：JP2005103558
申请日：2005-03-31
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： MURAMATSU TOMOKO , TAKAKURA YUTAKA , HOSOKAWA DAISUKE
IPC分类号： C12G3/08
摘要： PROBLEM TO BE SOLVED: To obtain a sweet sake that is produced by an easily controllable process in a shorter period of time and has an excellent body and flavor and to provide a method for producing the same. SOLUTION: The new sweet sake is produced by saccharifying and aging malted rice as a raw material in an ethanol solution to give unrefined sake, saccharifying and aging rice for brewing sake as a raw material in an ethanol solution containing an enzyme agent to give an unrefined sake, blending the unrefined sakes, pressing and purifying the mixture. The method for producing the sweet sake comprises blending and pressing processes. The ratio of glucose in the whole saccharides in the sweet sake can be reduced. The sweet sake abundantly containing a nitrogen component and having a new taste different from the taste of a conventional sweet sake and excellent body and flavor is obtained. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：待解决的问题：为了获得在更短的时间内通过易于控制的方法生产并具有优异的身体和风味并提供其制备方法的甜味。解决方案：新的甜酒是通过在乙醇溶液中糖化和老化麦芽米作为原料制备的，以制备未精制的清酒，将酿造酒的糖化和老化的水作为原料在含有酶试剂的乙醇溶液中给出一个未精炼的清酒，混合未精制的酒，压制和净化混合物。生产甜味的方法包括混合和压制方法。可以降低甜酒中的全糖中的葡萄糖的比例。获得了含有氮成分并且具有与常规甜酒的味道不同的新味道并且具有优异的身体和风味的甜味。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2009240192A Fish and shellfish extract-containing seasoning, and method for producing the same 有权
标题翻译：鱼和提取物提取物，以及其生产方法
公开(公告)号：JP2009240192A
公开(公告)日：2009-10-22
申请号：JP2008089108
申请日：2008-03-31
申请人： Takara Shuzo Co Ltd , 宝酒造株式会社
发明人： MITSUTA HIROYUKI , OKAMURA ATSUHITO , HOSOKAWA DAISUKE
IPC分类号： A23L27/10
摘要： PROBLEM TO BE SOLVED: To provide a fish and shellfish extract-containing seasoning suppressed in acid smell, excellent in quality stability, produced at a low cost, and having a strong titer. SOLUTION: This seasoning contains a fish and shellfish extract obtained by grinding fish and shellfish in the presence of an extraction solvent to obtain a ground processed product followed by extracting the processed product with the extraction solvent, and has not only smoke smell but also fleshy feeling, and attractive material broth feeling. A method for producing the fish and shellfish extract-containing seasoning comprises grinding fish and shellfish in the presence of an extraction solvent with 30-70 v/v% alcohol concentration to obtain a ground processed product and mixing an extract which is obtained by extracting the processed product with the extraction solvent. The new fish and shellfish extract-containing seasoning thus obtained attains an expected purpose. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供抑制酸味的鱼贝类提取物调味料，质量稳定性优异，成本低廉，滴定度高。
解决方案：该调味料含有通过在提取溶剂存在下研磨鱼和贝类得到的鱼和贝类提取物，得到研磨后的产品，然后用萃取溶剂萃取处理的产品，并且不仅具有烟味，也肉质感觉和诱人的肉汤汤感觉。一种生产含有鱼和贝类提取物的调味料的方法，包括在30-70v / v％酒精浓度的提取溶剂的存在下研磨鱼和贝类，得到研磨加工产品，并将提取物加工产品与提取溶剂。由此获得的新的含有鱼和贝类提取物的调味料达到预期目的。版权所有（C）2010，JPO＆INPIT

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