公开(公告)号：US20160008828A1

公开(公告)日：2016-01-14

申请号：US14859276

申请日：2015-09-19

申请人： San-J International, Inc.

发明人： Masayoshi MATSUNAGA

IPC分类号： B05B3/06 ,  B05B1/20 ,  B05B15/06 ,  A23L1/238

CPC分类号： B05B3/06 ,  A23L27/50 ,  A23V2002/00 ,  B05B1/20 ,  B05B15/65

摘要： Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

公开(公告)号：US09463480B2

公开(公告)日：2016-10-11

申请号：US14261311

申请日：2014-04-24

申请人： San-J International, Inc.

发明人： Masayoshi Matsunaga

IPC分类号： A23L1/238 ,  B05B15/06 ,  B05B3/06 ,  B05B1/20

CPC分类号： B05B3/06 ,  A23L27/50 ,  A23V2002/00 ,  B05B1/20 ,  B05B15/65

摘要： Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

摘要翻译： 本发明能够以合理的成本大量生产富含味道的塔玛拉酱油。 第一步：保湿大豆。 第二步：蒸发保湿大豆。 第三步：将蒸过的大豆整形成块。 第四步：混合大豆粉和种子曲。 第五步：把混合物放在矿块上。 第六步：孵化掘金。 第七步：将孵化的矿块放入盐水中。 第八步：在盐水中发掘掘金。 第九步：榨干（发酵产品的固体组分）。 第十步：清洗通过压制得到的液体。 第十一步：选择用反渗透膜过滤生的泰玛丽酱油。 第十二步：调整原料tamari酱油的一些成分的浓度。 第十三步：将生的泰玛莉酱酱巴氏灭菌。 第十四步：解决巴氏消毒的tamari酱油。 第十五步：过滤上清液。 第十六步：装满tamari酱油。

公开(公告)号：US20150305378A1

公开(公告)日：2015-10-29

申请号：US14261311

申请日：2014-04-24

申请人： SAN-J INTERNATIONAL, INC.

发明人： Masayoshi MATSUNAGA

IPC分类号： A23L1/238 ,  B05B15/06 ,  B05B3/06

CPC分类号： B05B3/06 ,  A23L27/50 ,  A23V2002/00 ,  B05B1/20 ,  B05B15/65

摘要： Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

摘要翻译： 本发明能够以合理的成本大量生产富含味道的塔玛拉酱油。 第一步：保湿大豆。 第二步：蒸发保湿大豆。 第三步：将蒸过的大豆整形成块。 第四步：混合大豆粉和种子曲。 第五步：把混合物放在矿块上。 第六步：孵化掘金。 第七步：将孵化的矿块放入盐水中。 第八步：在盐水中发掘掘金。 第九步：榨干（发酵产品的固体组分）。 第十步：清洗通过压制得到的液体。 第十一步：选择用反渗透膜过滤生的泰玛丽酱油。 第十二步：调整原料tamari酱油的一些成分的浓度。 第十三步：将生的泰玛莉酱酱巴氏灭菌。 第十四步：解决巴氏消毒的tamari酱油。 第十五步：过滤上清液。 第十六步：装满tamari酱油。

公开(公告)号：US09776197B2

公开(公告)日：2017-10-03

申请号：US14859276

申请日：2015-09-19

申请人： San-J International, Inc.

发明人： Masayoshi Matsunaga

IPC分类号： B05B3/06 ,  B05B1/20 ,  B05B15/06 ,  A23L1/238 ,  A23L27/50

CPC分类号： B05B3/06 ,  A23L27/50 ,  A23V2002/00 ,  B05B1/20 ,  B05B15/65

摘要： Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.