CO2018006450A2 - Sazonador líquido similar a salsa de soya y método para su producción - Google Patents

Sazonador líquido similar a salsa de soya y método para su producción

Info

Publication number
CO2018006450A2
CO2018006450A2 CONC2018/0006450A CO2018006450A CO2018006450A2 CO 2018006450 A2 CO2018006450 A2 CO 2018006450A2 CO 2018006450 A CO2018006450 A CO 2018006450A CO 2018006450 A2 CO2018006450 A2 CO 2018006450A2
Authority
CO
Colombia
Prior art keywords
liquid seasoning
soy sauce
moromi
prepare
desirable
Prior art date
Application number
CONC2018/0006450A
Other languages
English (en)
Inventor
Junya TAKEICHI
Takeharu Nakahara
Akitoshi Komura
Original Assignee
Kikkoman Corp
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 Corp filed Critical Kikkoman Corp
Publication of CO2018006450A2 publication Critical patent/CO2018006450A2/es

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

Se proporciona en la presente un sazonador líquido similar a salsa de soya sin sal o con bajo contenido de sal que tiene un sabor deseable y una funcionalidad deseable sin contaminación por microorganismos. También se proporciona un método para producir dicho sazonador líquido similar a salsa. El sazonador líquido similar a la salsa de soya sin sal o bajo en sal que tiene un sabor deseable y una funcionalidad deseable se obtiene inoculando granos de materia prima principalmente de soya o trigo con un molde koji para preparar un koji sólido, añadiendo agua sin sal o baja en sal para preparar el koji sólido para preparar una moromi, pasteurizar la moromi y fermentar la moromi con levadura en un recipiente adaptado para reducir la entrada de microorganismos dañinos.
CONC2018/0006450A 2015-12-24 2018-06-22 Sazonador líquido similar a salsa de soya y método para su producción CO2018006450A2 (es)

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 (1)

Publication Number Publication Date
CO2018006450A2 true CO2018006450A2 (es) 2018-07-10

Family

ID=59089776

Family Applications (1)

Application Number Title Priority Date Filing Date
CONC2018/0006450A CO2018006450A2 (es) 2015-12-24 2018-06-22 Sazonador líquido similar a salsa de soya y método para su producción

Country Status (17)

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

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* 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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JPH0248819B2 (ja) 1985-09-13 1990-10-26 Nat House Ind Kankisochi
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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
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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
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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
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
BR112018013040A2 (pt) 2018-12-04
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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