BR112018013040A2 - tempero líquido semelhante a molho de soja e método para produzir o mesmo - Google Patents

tempero líquido semelhante a molho de soja e método para produzir o mesmo

Info

Publication number
BR112018013040A2
BR112018013040A2 BR112018013040-0A BR112018013040A BR112018013040A2 BR 112018013040 A2 BR112018013040 A2 BR 112018013040A2 BR 112018013040 A BR112018013040 A BR 112018013040A BR 112018013040 A2 BR112018013040 A2 BR 112018013040A2
Authority
BR
Brazil
Prior art keywords
soy sauce
moromi
unsalted
liquid seasoning
desirable
Prior art date
Application number
BR112018013040-0A
Other languages
English (en)
Japanese (ja)
Other versions
BR112018013040B1 (pt
Inventor
Takeichi Junya
Komura Akitoshi
NAKAHARA Takeharu
Original Assignee
Kikkoman Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kikkoman Corporation filed Critical Kikkoman Corporation
Publication of BR112018013040A2 publication Critical patent/BR112018013040A2/pt
Publication of BR112018013040B1 publication Critical patent/BR112018013040B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seasonings (AREA)

Abstract

fornecido aqui é um tempero líquido semelhante a molho de soja sem sal ou com baixo teor de sal tendo um sabor desejável e funcionalidade desejável sem nenhuma contaminação por microrganismos. um método para produzir um tal tempero líquido semelhante a molho também é fornecido. o tempero líquido semelhante a molho de soja sem sal ou com baixo teor de sal tendo um sabor desejável e funcionalidade desejável é obtido inoculando-se grãos de matéria-prima principalmente de soja ou trigo com um bolor de koji para preparar um koji sólido, adicionando-se água sem sal ou com baixo teor de sal para fermentação ao koji sólido para preparar um moromi, pasteurizando-se o moromi, e fermentando-se o moromi com levedura em um recipiente adaptado para reduzir a entrada de microrganismos nocivos.
BR112018013040-0A 2015-12-24 2015-12-24 Tempero líquido semelhante a molho de soja e método para produzir o mesmo BR112018013040B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2015/086132 WO2017109922A1 (ja) 2015-12-24 2015-12-24 醤油様調味液およびその製造方法

Publications (2)

Publication Number Publication Date
BR112018013040A2 true BR112018013040A2 (pt) 2018-12-04
BR112018013040B1 BR112018013040B1 (pt) 2022-01-04

Family

ID=59089776

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018013040-0A BR112018013040B1 (pt) 2015-12-24 2015-12-24 Tempero líquido semelhante a molho de soja e método para produzir o mesmo

Country Status (17)

Country Link
US (2) US20190008194A1 (pt)
EP (1) EP3395186B1 (pt)
CN (1) CN108471790B (pt)
AU (1) AU2015418360B9 (pt)
BR (1) BR112018013040B1 (pt)
CA (1) CA3009480C (pt)
CO (1) CO2018006450A2 (pt)
DK (1) DK3395186T3 (pt)
ES (1) ES2866123T3 (pt)
HK (1) HK1255879A1 (pt)
MX (1) MX2018007812A (pt)
NZ (1) NZ743763A (pt)
PH (1) PH12018501345A1 (pt)
RU (1) RU2710436C1 (pt)
SG (1) SG11201805359RA (pt)
WO (1) WO2017109922A1 (pt)
ZA (1) ZA201804220B (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907293B (zh) * 2019-03-08 2023-04-18 千禾味业食品股份有限公司 一种提高酱油2m3f含量的方法及其用途
CN110558537A (zh) * 2019-10-15 2019-12-13 韦立 一种茉莉花香酱油的制作方法
CN114507610B (zh) * 2021-03-15 2023-06-06 佛山市海天(高明)调味食品有限公司 一株产酱香酿酒酵母菌及其应用
CN113493746B (zh) * 2021-07-28 2023-01-10 广东海天创新技术有限公司 一株酵母菌zb431及其应用
CN113662165B (zh) * 2021-08-24 2023-06-02 齐鲁工业大学 一种具有抗氧化活性的氨基酸类鲜味调味液及其制备方法
CN115669916B (zh) * 2022-10-31 2023-07-21 佛山市海天(高明)调味食品有限公司 酱油基呈味基料及其制备方法和应用

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* Cited by examiner, † Cited by third party
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JPS5341238B2 (pt) * 1973-06-30 1978-11-01
JPS5333679B2 (pt) 1973-06-30 1978-09-16
JPS564226B2 (pt) * 1975-02-17 1981-01-29
JPS58193677A (ja) 1982-05-07 1983-11-11 Kikkoman Corp 低食塩醤油の製造法
JPS6137085A (ja) * 1984-07-31 1986-02-21 Nakano Vinegar Co Ltd 調味液の製造法
JPH0248819B2 (ja) 1985-09-13 1990-10-26 Nat House Ind Kankisochi
CH679544A5 (pt) * 1989-09-12 1992-03-13 Nestle Sa
JP3065695B2 (ja) 1991-04-08 2000-07-17 武田食品工業株式会社 低塩調味液の製造法
JPH05219915A (ja) 1991-05-22 1993-08-31 Kikkoman Corp 低塩醤油の製造法
DE69632582T2 (de) * 1996-08-19 2005-07-07 Société des Produits Nestlé S.A. Herstellung eines Gewürzmittels
ATE210929T1 (de) * 1996-09-17 2002-01-15 Nestle Sa Herstellung eines gewürzes
JP3065695U (ja) 1999-07-12 2000-02-08 正夫 辻 トラック専用タイヤの滑り止め具
JP2001120293A (ja) 1999-10-20 2001-05-08 Japan Science & Technology Corp ４−ハイドロキシ−２（又は５）−エチル−５（又は２）−メチル−３（２ｈ）−フラノンの製造方法
JP3839249B2 (ja) * 2000-11-28 2006-11-01 キッコーマン株式会社 酒精含有調味料の製造法
SG111985A1 (en) * 2001-12-21 2005-06-29 Kikkoman Corp Method of brewing soy sauce
JP4090774B2 (ja) 2002-04-04 2008-05-28 味の素株式会社 汎用基本調味料の製造方法及びその使用
JP2003334021A (ja) 2002-05-21 2003-11-25 Ajinomoto Co Inc 調味料の製造方法
JP3827300B2 (ja) 2002-06-04 2006-09-27 キッコーマン株式会社 調味液の製造法
JP2007181450A (ja) * 2005-12-09 2007-07-19 Office K:Kk 無塩醤油風調味液、無塩醤油風調味料、無塩醤油風味ドレッシング、無塩醤油風味ポン酢、醤油風調味液、醤油風調味料、醤油風味ドレッシング並びに醤油風味ポン酢
JP5414183B2 (ja) 2008-01-15 2014-02-12 国立大学法人九州大学 無塩アルコール発酵調味液及びその製造方法
JP5684132B2 (ja) * 2009-09-18 2015-03-11 キッコーマン株式会社 低食塩醤油およびその製造法
WO2011136093A1 (ja) * 2010-04-26 2011-11-03 味の素株式会社 減塩又は無塩飲食品用固形組成物
JP2012070636A (ja) * 2010-09-27 2012-04-12 Ajinomoto Co Inc 飲食品の塩味増強方法
WO2012128290A1 (ja) * 2011-03-23 2012-09-27 キッコーマン株式会社 超低食塩醤油及びその製造法
JP5836466B1 (ja) * 2014-10-31 2015-12-24 キッコーマン株式会社 醤油様調味液およびその製造方法

Also Published As

Publication number Publication date
US11766061B2 (en) 2023-09-26
CO2018006450A2 (es) 2018-07-10
CN108471790B (zh) 2022-12-09
DK3395186T3 (da) 2021-05-31
SG11201805359RA (en) 2018-07-30
AU2015418360B2 (en) 2020-07-02
PH12018501345A1 (en) 2019-02-18
US20210084952A1 (en) 2021-03-25
EP3395186A4 (en) 2019-06-05
ES2866123T3 (es) 2021-10-19
EP3395186B1 (en) 2021-04-07
EP3395186A1 (en) 2018-10-31
AU2015418360A1 (en) 2018-07-12
MX2018007812A (es) 2019-09-06
CA3009480A1 (en) 2017-06-29
ZA201804220B (en) 2019-09-25
RU2710436C1 (ru) 2019-12-26
AU2015418360B9 (en) 2020-07-23
BR112018013040B1 (pt) 2022-01-04
US20190008194A1 (en) 2019-01-10
WO2017109922A1 (ja) 2017-06-29
NZ743763A (en) 2022-02-25
HK1255879A1 (zh) 2019-08-30
CN108471790A (zh) 2018-08-31
CA3009480C (en) 2021-10-12

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 24/12/2015, OBSERVADAS AS CONDICOES LEGAIS.