Beet pectin compositions
US-2024277019-A1 · Aug 22, 2024 · US
Low common salt soy sauce and method for producing the same
US9107437B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9107437-B2 |
| Application number | US-201013496434-A |
| Country | US |
| Kind code | B2 |
| Filing date | Sep 14, 2010 |
| Priority date | Sep 18, 2009 |
| Publication date | Aug 18, 2015 |
| Grant date | Aug 18, 2015 |
How to read this patent
A practical reading order for non-experts. Skip the full description unless you need deep technical detail.
- Title
What the patent document calls the invention.
- Abstract
A short plain-language summary of the technical disclosure.
- Assignees and inventors
Who owns or filed the patent and who is credited as inventor.
- Key dates
Filing, priority, publication, and grant dates set the timeline.
- First independent claim
The legal scope of protection — read this for what is actually claimed.
- CPC / IPC classifications
Technology tags used to group this patent with similar filings.
- Citations and related patents
Prior art links and similar publications in this corpus.
Abstract
Official abstract text for this publication.
The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method for producing a low salt soy sauce, which comprises the steps of: (a) preparing moromi in which a viable soy sauce yeast cell count per 1 g of moromi is 1×10 7 cells or more and a salt concentration is 15.0 to 20.0 w/v %; (b) adding a carbohydrate raw material to the moromi prepared in step (a), and adjusting the salt concentration of the moromi in a manner such that the salt concentration of moromi juice after maturation is 4.0 to 12.0 w/v…
Assignees
Inventors
Classifications
Patent family
Related publications grouped by family.
External sources
Next steps
Free tools are coming soon. Tell us what you want to track and we'll notify you.
Frequently asked questions
Answers are generated from the same data shown on this page.
- What does patent US9107437B2 cover?
- The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi …
- Who is the assignee on this patent?
- Endo Yoshikazu, Hanada Yoichi, Kikkoman Corp
- What technology area does this patent fall under?
- Primary CPC classification A23L11/05. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Aug 18 2015 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).