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1. 发明授权

US09095163B2 Packed soy sauce-containing liquid seasoning 有权
标题翻译：包装含酱油的液体调味料
公开(公告)号：US09095163B2
公开(公告)日：2015-08-04
申请号：US13382748
申请日：2010-07-14
申请人： Shin Koike , Yuki Kaneko , Shigemi Tsuchiya , Jun Kohori
发明人： Shin Koike , Yuki Kaneko , Shigemi Tsuchiya , Jun Kohori
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L27/50
摘要： The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium 2.7 to 5.1% by mass (B) potassium 0.8 to 4% by mass (C) proline0.28 to 1% by mass (D) isoleucine 0.2 to 1% by mass.
摘要翻译：本发明提供含有以下（A），（B），（C）和（D）的（A）2.7〜5.1质量％的钠（B）为0.8〜4的含有酱油的液体调味料质量％（C）脯氨酸0.28〜1质量％（D）异亮氨酸0.2〜1质量％。

2. 发明申请

US20150208702A1 PROCESSING OF SOYBEANS 审中-公开
标题翻译：大豆加工
公开(公告)号：US20150208702A1
公开(公告)日：2015-07-30
申请号：US14418828
申请日：2013-07-29
申请人： Tetra Laval Holdings & Finance S.A.
发明人： Lars Broberg , Per-Åke Persson
IPC分类号： A23L1/238 , A23J1/14
CPC分类号： A23L11/07 , A23J1/14 , A23L27/24 , A23L27/50 , A23V2002/00
摘要： A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.
摘要翻译：一种处理大豆的方法，所述方法包括通过倾析和将大豆分解成可辨别的碎片从发酵的混合物中分离酱油。

3. 发明申请

US20150044332A1 N-Acyl Derivatives of Gamma Amino- Butyric Acid and Beta Alanine as Food Flavouring Compounds 审中-公开
标题翻译： γ-氨基丁酸和β-丙氨酸的N-酰基衍生物作为食品香料化合物
公开(公告)号：US20150044332A1
公开(公告)日：2015-02-12
申请号：US14386061
申请日：2013-03-28
申请人： Givaudan S.A.
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Magdalena Vorster , Yili Wang , Adri De Klerk , Chris Winkel
IPC分类号： A23L1/226 , A23L1/238 , A23L2/39 , A23L2/56 , C07C233/47 , C07C233/49
摘要： A flavour composition comprising a compound according to the formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.
摘要翻译：一种风味组合物，其包含式（I）化合物及其食用盐，其中R 1为含有6至20个碳原子的烷基或含有9至25个碳原子的1至6个双键的烯烃残基，R 1 与其所连接的羰基一起为羧酸的残基，m为0或1。

4. 发明授权

US08691302B2 Peptide-containing seasoning 有权
标题翻译：含肽调味料
公开(公告)号：US08691302B2
公开(公告)日：2014-04-08
申请号：US13001931
申请日：2009-07-02
申请人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
发明人： Takeharu Nakahara , Riichiro Uchida , Yoichi Hanada , Yoshikazu Endo , Shigeki Tanizawa , Hitomi Aota , Seiichi Hara
IPC分类号： A23L1/238
CPC分类号： A23L27/50
摘要： A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.
摘要翻译：提供了不含有肽特异性并且可以容易地口服摄取的发酵调味料，尽管含有大量的肽。即，将通过向曲霉菌培养物或曲霉菌培养物的混合物中加入盐水和植物来源的蛋白质材料而得到的发酵调味料，并且通过将茉莉酸中的亮氨酸氨基肽酶-1活性控制为1.0U / ml以下，在制备后10天内，还可以将moromi中的亮氨酸氨基肽酶II活性控制在0.5U / ml以下。

5. 发明授权

US08460735B2 Method for producing soy sauce powder 失效
标题翻译：生产酱油粉的方法
公开(公告)号：US08460735B2
公开(公告)日：2013-06-11
申请号：US12794017
申请日：2010-06-04
申请人： Satoru Nakamura
发明人： Satoru Nakamura
IPC分类号： A23L1/238
CPC分类号： A23L27/50
摘要： This invention provides a soy sauce powder having a strong and preferable soy sauce-derived flavor with simple operations in an advantageous manner in industrial practice and without the need of a step of, for example, preparing an aromatic substance by distilling soy sauce oil with the use of water vapor. This invention also provides a soy sauce powder having a strong and preferable soy sauce-derived flavor by adding an emulsifier such as glycerin fatty acid ester to soy sauce, mixing the soy sauce with soy sauce oil, agitating the mixture, allowing the mixture to stand still, separating the mixture into an oil phase and an aqueous phase so as to obtain an aqueous phase containing soy sauce-derived aroma components at high concentrations, and subjecting the obtained aqueous phase to spray drying.
摘要翻译：本发明提供一种具有强而优选的酱油衍生的风味的酱油粉末，在工业实践中以有利的方式进行简单的操作，并且不需要例如通过蒸馏酱油来制备芳香物质的步骤使用水蒸气。本发明还提供一种通过向酱油中加入甘油脂肪酸酯等乳化剂，将酱油与酱油混合，搅拌混合物，使混合物立场的酱油粉末，其具有强而优选的酱油来源的风味仍然将混合物分离成油相和水相，从而以高浓度得到含有酱油衍生香味成分的水相，并将所得水相进行喷雾干燥。

6. 发明申请

US20120107481A1 PACKED SOY SAUCE-CONTAINING LIQUID SEASONING 有权
标题翻译：包装大包含液体季节
公开(公告)号：US20120107481A1
公开(公告)日：2012-05-03
申请号：US13382748
申请日：2010-07-14
申请人： Shin Koike , Yuki Kaneko , Shigemi Tsuchiya , Jun Kohori
发明人： Shin Koike , Yuki Kaneko , Shigemi Tsuchiya , Jun Kohori
IPC分类号： A23L1/238
CPC分类号： A23L1/238 , A23L27/50
摘要： The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium 2.7 to 5.1% by mass (B) potassium 0.8 to 4% by mass (C) proline0.28 to 1% by mass (D) isoleucine 0.2 to 1% by mass.
摘要翻译：本发明提供含有以下（A），（B），（C）和（D）的（A）2.7〜5.1质量％的钠（B）为0.8〜4的含有酱油的液体调味料质量％（C）脯氨酸0.28〜1质量％（D）异亮氨酸0.2〜1质量％。

7. 发明申请

US20100310744A1 METHOD FOR PRODUCING SOY SAUCE POWDER 失效
标题翻译：生产大豆粉的方法
公开(公告)号：US20100310744A1
公开(公告)日：2010-12-09
申请号：US12794017
申请日：2010-06-04
申请人： Satoru NAKAMURA
发明人： Satoru NAKAMURA
IPC分类号： A23L1/238 , A23P1/06
CPC分类号： A23L27/50
摘要： This invention provides a soy sauce powder having a strong and preferable soy sauce-derived flavor with simple operations in an advantageous manner in industrial practice and without the need of a step of, for example, preparing an aromatic substance by distilling soy sauce oil with the use of water vapor. This invention also provides a soy sauce powder having a strong and preferable soy sauce-derived flavor by adding an emulsifier such as glycerin fatty acid ester to soy sauce, mixing the soy sauce with soy sauce oil, agitating the mixture, allowing the mixture to stand still, separating the mixture into an oil phase and an aqueous phase so as to obtain an aqueous phase containing soy sauce-derived aroma components at high concentrations, and subjecting the obtained aqueous phase to spray drying.
摘要翻译：本发明提供一种具有强而优选的酱油衍生的风味的酱油粉末，在工业实践中以有利的方式进行简单的操作，并且不需要例如通过蒸馏酱油来制备芳香物质的步骤使用水蒸气。本发明还提供一种通过向酱油中加入甘油脂肪酸酯等乳化剂，将酱油与酱油混合，搅拌混合物，使混合物立场的酱油粉末，其具有强而优选的酱油来源的风味仍然将混合物分离成油相和水相，从而以高浓度得到含有酱油衍生香味成分的水相，并将所得水相进行喷雾干燥。

8. 发明申请

US20100092649A1 LIQUID SEASONING 有权
标题翻译：液体季节
公开(公告)号：US20100092649A1
公开(公告)日：2010-04-15
申请号：US12637530
申请日：2009-12-14
申请人： Shigemi TSUCHIYA , Youko Seo , Jun Kohori
发明人： Shigemi TSUCHIYA , Youko Seo , Jun Kohori
IPC分类号： A23L1/238 , A23L1/29
CPC分类号： A61K31/198 , A23L27/50 , A23L33/12 , A23L33/16 , A23L33/175 , A23L33/18
摘要： The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C):(A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.
摘要翻译：本发明提供了一种液体调味品，虽然它具有低的常用盐浓度，但具有足够的咸味，并且具有例如高水平的抗高血压作用等药理作用。本发明涉及液体调味料，其含有以下组分（A）至（C）：（A）3.55重量％或更少的钠; （B）0.5〜4.2重量％的钾; 和（C）0.1〜10重量％的具有抗高血压作用的食品，其中除了组分（C）以外的液体调味料的剩余部分通过掺入成分（C）以外的物质而具有氮含量（D）为1.6％以上，基于液体调味料的总重量。

9. 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。

10. 发明申请

US20080241316A1 Soy Sauce Containing 5'-Nucleotides and Method For Producing the Same 有权
标题翻译：含有5'-核苷酸的酱油及其生产方法
公开(公告)号：US20080241316A1
公开(公告)日：2008-10-02
申请号：US12064285
申请日：2005-09-30
申请人： Yoichi Hanada , Ryohei Tsuji
发明人： Yoichi Hanada , Ryohei Tsuji
IPC分类号： A23L1/238 , A23L1/202 , A23L1/20
CPC分类号： A23L33/13 , A23L27/50
摘要： The present invention relates to a method for producing a 5′-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5′-nucleotides; and a 5′-nucleotide-containing soy sauce obtained according to the method.
摘要翻译：本发明涉及含有5'-核苷酸的酱油的制造方法，其特征在于，在酱油生产方法中，将麦芽，发芽米或其加工产物加入到具有磷酸酶的酱油酱油中由微生物灭活，从而产生并累积5'-核苷酸; 和含有5'-核苷酸的酱油。

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