JP2022120819A - 酒精含有調味料及びその製造方法、食品組成物及びその製造方法、具材入り調味液並びに大豆臭抑制方法 - Google Patents

酒精含有調味料及びその製造方法、食品組成物及びその製造方法、具材入り調味液並びに大豆臭抑制方法 Download PDF

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JP2022120819A
JP2022120819A JP2022013479A JP2022013479A JP2022120819A JP 2022120819 A JP2022120819 A JP 2022120819A JP 2022013479 A JP2022013479 A JP 2022013479A JP 2022013479 A JP2022013479 A JP 2022013479A JP 2022120819 A JP2022120819 A JP 2022120819A
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Japan
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seasoning
alcohol
soybean
ppb
producing
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Japanese (ja)
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JP2022120819A5 (enrdf_load_stackoverflow
Inventor
崇健 渡邊
Takayasu Watanabe
和真 大久保
Kazuma Okubo
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Kikkoman Corp
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Kikkoman Corp
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Publication of JP2022120819A publication Critical patent/JP2022120819A/ja
Publication of JP2022120819A5 publication Critical patent/JP2022120819A5/ja
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00—Technologies relating to chemical industry
    • Y02P20/50—Improvements relating to the production of bulk chemicals
    • Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids

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  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)
JP2022013479A 2021-02-05 2022-01-31 酒精含有調味料及びその製造方法、食品組成物及びその製造方法、具材入り調味液並びに大豆臭抑制方法 Pending JP2022120819A (ja)

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JP2021017124 2021-02-05
JP2021017124 2021-02-05

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JP2022120819A true JP2022120819A (ja) 2022-08-18
JP2022120819A5 JP2022120819A5 (enrdf_load_stackoverflow) 2025-01-20

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JP2022013479A Pending JP2022120819A (ja) 2021-02-05 2022-01-31 酒精含有調味料及びその製造方法、食品組成物及びその製造方法、具材入り調味液並びに大豆臭抑制方法

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JP (1) JP2022120819A (enrdf_load_stackoverflow)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024202091A1 (ja) * 2023-03-30 2024-10-03 焼津水産化学工業株式会社 植物性タンパク質含有組成物の風味改善方法及び植物性タンパク質含有組成物の製造方法
JP7640796B1 (ja) 2024-02-13 2025-03-05 キッコーマン株式会社 大豆由来食材の異臭低減用組成物

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024202091A1 (ja) * 2023-03-30 2024-10-03 焼津水産化学工業株式会社 植物性タンパク質含有組成物の風味改善方法及び植物性タンパク質含有組成物の製造方法
JP7640796B1 (ja) 2024-02-13 2025-03-05 キッコーマン株式会社 大豆由来食材の異臭低減用組成物

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