Patent · US Active

Soy sauce-like liquid seasoning and method for producing same

US11766061B2 · kind B2 · utility

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3References
2Claims
0Family size

Assignee

Inventors

Key dates

Filing dateDec 4, 2020
Grant dateSep 26, 2023
Priority date—
Expiry dateJul 22, 2041

Classification

  • Technology area (CPC A)Human Necessities
  • CPC primaryA23V2002/00
  • WIPO fieldFood chemistry
  • WIPO sectorChemistry

Abstract

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.