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    • 4. 发明申请
    • VERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME
    • 非常低的共同盐酱和其生产方法
    • US20140004225A1
    • 2014-01-02
    • US14005857
    • 2012-03-21
    • Hiroyuki AkamatsuYoshikazu EndoYoshiaki NakajimaToshifumi MatsudaShigeki Tanizawa
    • Hiroyuki AkamatsuYoshikazu EndoYoshiaki NakajimaToshifumi MatsudaShigeki Tanizawa
    • A23L1/238
    • A23L27/50
    • The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt concentration of 1.0 to 4.0% (w/v) and an ethanol concentration of 8.0 to 20% (v/v) without using any special means. According to the present invention, in a method for producing a soy sauce, a carbohydrate raw material and water or an aqueous common salt solution are added to a first moromi, in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, followed by fermentation to prepare a second moromi having a common salt concentration of 4.0 to 12.0% (w/v) and an ethanol concentration of 4.0 to 12.0% (v/v), and then, a carbohydrate raw material and water or an aqueous common salt solution are added thereto to prepare a third moromi, in which the viable yeast cell count per 1 g of moromi is 2×106 cells or more, and which has an ethanol concentration of 2.0% (v/v) or more, by further adding yeast or without adding yeast, followed by fermentation and maturation, thereby obtaining the very low common salt soy sauce.
    • 本发明解决了获得非常低的普通盐酱油的问题,其含有高浓度酱油的调味成分,其盐浓度为1.0〜4.0%(w / v),乙醇浓度为8.0〜 20%(v / v),不使用任何特殊手段。 根据本发明,在酱油的制造方法中,将碳水化合物原料和水或普通盐水溶液加入到每1g莫诺米的活的酱油酵母细胞计数为1的第一醪液中 ×10 7个细胞以上,然后发酵,制备盐浓度为4.0〜12.0%(w / v),乙醇浓度为4.0〜12.0%(v / v)的第二醪液, 向其中加入材料和水或含水盐溶液以制备其中每1g莫诺米的活酵母细胞计数为2×10 6个细胞或更多,并且其乙醇浓度为2.0%(v / v)以上,进一步添加酵母或不添加酵母,进行发酵成熟,得到非常低的普通盐酱油。
    • 7. 发明申请
    • HOT PRESS FORMING METHOD
    • 热压成型方法
    • US20110252856A1
    • 2011-10-20
    • US13084931
    • 2011-04-12
    • Toshifumi MatsudaKohei TeshimaHiroyuki Eguchi
    • Toshifumi MatsudaKohei TeshimaHiroyuki Eguchi
    • B21D31/00
    • C21D1/673B21D22/022C21D6/00C21D11/00C21D11/005C21D2211/008
    • A steel plate is heated so that an average temperature becomes Ac3 point or higher, a press forming is performed on the steel plate by use of a mold, and the steel plate is cooled during press forming. A formed product is removed from the mold, and the formed product is cooled further. In the hot press forming method, although a quantity of change in shape of the formed product decreases as a removal temperature of the formed product decreases. When the removal temperature of the formed product is lower than 322° C., no more improvement on an accuracy of the formed product can be realized, and a time during which the mold is occupied exclusively to cool the formed product becomes long. When the removal temperature of the formed product is 510° C. or lower, the rate of change of the quantity of change in shape with change in temperature is increased drastically, whereby an increase in accuracy of the formed product can be realized. Consequently, the removal temperature of the formed product is set to a temperature range from 322° C. or higher to 510° C. or lower.
    • 对钢板进行加热,使平均温度变为Ac3点以上,通过模具对钢板进行冲压加工,在压制成形时对钢板进行冷却。 将成形的产品从模具中取出,并将成形的产品进一步冷却。 在热压成形方法中,随着成形制品的去除温度降低,成形制品的形状变化量减少。 当形成的产品的去除温度低于322℃时,不能实现成形产品的精度的进一步提高,并且模具被专门用于冷却成形产品的时间变长。 当成形物的去除温度为510℃以下时,形状随温度变化的变化量的变化率急剧上升,能够实现成形品的精度提高。 因此,成形体的去除温度设定在322℃以上至510℃以下的温度范围。