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1. 发明申请

US20090162479A1 PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED BUSHO-SHU 审中-公开
标题翻译：生产具有减少巴生的大豆的方法
公开(公告)号：US20090162479A1
公开(公告)日：2009-06-25
申请号：US12065192
申请日：2005-08-31
申请人： Akinori Nakatoh , Tsutomu Sasaki , Tomohiro Maeda , Takeshi Higuchi , Ryohei Tsuji , Nobutake Nunomura
发明人： Akinori Nakatoh , Tsutomu Sasaki , Tomohiro Maeda , Takeshi Higuchi , Ryohei Tsuji , Nobutake Nunomura
IPC分类号： A23L1/238 , A23L1/20
CPC分类号： A23L27/50 , A23L27/24
摘要： The present invention relates to a process for producing a soy sauce koji having a reduced Busho-shu which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced Busho-shu obtained by this production process. Specifically, the process for producing a soy sauce koji is characterized by using a combination of a koji mold having a high isobutyric acid productivity and another koji mold having a low isobutyric acid productivity. The present invention also relates to a process for producing a soy sauce having a reduced Busho-shu and a soy sauce obtained by this production process.
摘要翻译：本发明涉及一种生产酱油曲的方法，该酱油曲是具有减肥的酱油酱，其是酱油的令人不愉快的气味之一，以及通过该生产方法获得的具有减少的Busho-shu的酱油曲。具体地说，酱油曲的制造方法的特征在于使用具有高异丁酸生产率的曲霉菌和具有低异丁酸生产力的另一曲霉菌的组合。本发明还涉及一种生产通过该生产方法获得的具有减少的Busho-shu和酱油的酱油的方法。

2. 发明授权

US07056543B2 Method of brewing soy sauce 有权
标题翻译：酿造酱油的方法
公开(公告)号：US07056543B2
公开(公告)日：2006-06-06
申请号：US10323625
申请日：2002-12-20
申请人： Masashi Kasuga , Atsuo Yaginuma , Shizuya Ohkubo , Nobutake Nunomura , Isao Kimura , Machiko Watanabe
发明人： Masashi Kasuga , Atsuo Yaginuma , Shizuya Ohkubo , Nobutake Nunomura , Isao Kimura , Machiko Watanabe
IPC分类号： A23B9/28
CPC分类号： A23L27/50 , A23L11/09
摘要： According to the present invention, there is reliably provided a soy sauce having desired ethanol and lactic acid concentrations and a mellow flavor. A method of brewing soy sauce which comprises mixing soy sauce koji into a salt water to prepare a soy sauce moromi mash, adding pre-cultured soy sauce lactic acid bacteria and soy sauce yeast to the moromi mash, performing fermentation and aging of the moromi mash after adding by ordinary techniques, wherein the soy sauce yeast is added to the soy sauce moromi mash within 10 days after mixing such that the cell count of the soy sauce yeast is 10 to 100 fold greater than that of wild yeast already existing in the moromi mash and is 2×105 or less cells/g moromi mash to the soy sauce moromi mash, so that the desired soy sauce is obtained.
摘要翻译：根据本发明，可靠地提供具有所需乙醇和乳酸浓度以及醇香味的酱油。一种酿造酱油的方法，其包括将酱油曲调到盐水中以制备酱油酱油，将预培养的酱油乳酸菌和酱油酵母加入到醪液中，进行发酵和老化的醪液在通过常规技术添加之后，其中将酱油酵母在混合后10天内加入到酱油酱油中，使得酱油酵母的细胞计数比已经存在于辣椒粉中的野生酵母的细胞计数大10至100倍糊状，并且是2×10 5个或更少的细胞/ g，使酱油糊状物粉碎，从而获得所需的酱油。

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