秦时明月弄玉专利名称：Brewed soy sauce and method of producing the brewed soy sauce
发明人：Yoshiyuki Toyoshima,Yoshinobu Mogi,Kaori Miura长江实时水位
申请号：US14292756
申请日：20140530
公开号：US09386789B2
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拖地作文400字公开日：妈妈的爱作文
20160712
专利内容由知识产权出版社提供
芥末牛油果摘要：The prent invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to genus is added to the mixture. Then, the fermentation is matured.
重庆就业信息网申请人：Yamasa Corporation
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地址：Choshi, Chiba JP
国籍：JP
代理机构：Masuvalley & Partners
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