US3764708A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing soy and miso-paste
Assignee: Kikkoman Corp
•
Filing: 1971-08-11
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Granted: 1973-10-09
•
Expires: 1991-08-11
Abstract
Abstract A method of preparing soy and miso-paste of superior flavor and taste and of high quality, which comprises treating the starting soy-beans and/or carbohydrates with a current of superheated steam at a gauge pressure of 4 to 8 kg/cm2 and a temperature of 200*C. to 280*C. for a time not exceeding 15 seconds. The treated soybeans are quickly exhausted into the atmosphere at atmospheric pressure.
Inventors
- 👤 T Aonuma
- 👤 T Yokotsuka
- 👤 A Arai
- 👤 K Mogi
- 👤 A Yasuda
- 👤 T Yuasa
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 05:32
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/30; A23L11/31; A23L11/50
Claims Analysis
Total Claims: 23
Claim 1
Independent Claim
28 words
A method of claim 1, wherein the moisture content of the untreated soybeans in the form of granules, flakes or powder does not exceed 20 percent by weight.
Claim 2
Dependent Claim
22 words
A method of claim 1, wherein the carbohydrates to be mixed with the steamed soybeans are steam treated in the same way.
Claim 3
Dependent Claim
28 words
A method of claim 3, wherein the moisture content of the untreated carbohydrates in the form of granules, flakes or powder does not exceed 20 percent by weight.
Claim 4
Dependent Claim
25 words
A method of claim 3, wherein the superheated steam has a gauge pressure of 6 to 8 Kg/cm2 and a temperature of 250*C. to 280*C.
Claim 5
Dependent Claim
25 words
A method of claim 1, wherein said superheated steam has a gauge pressure of 4 to 7 Kg/cm2 and a temperature of 200*C. to 280*C.
Claim 6
Dependent Claim
110 words
In the method of preparing miso-paste by steaming soybeans, mixing the steamed soybeans with a solid Koji, said Koji being obtained by inoculating carbohydrates with aspergilli and cultivating them, adding common salt, and brewing the mixture thus obtained to form miso-paste, the improvement wherein the initial steam treatment is carried out by steaming the soybeans in the form of granules, flAkes or power being suspended and carried in a current of superheated steam at a gauge pressure of 4 to 8 Kg/cm2 and a temperature of 200*C. to 280*C. for a time not exceeding 15 seconds, and then the treated soybeans are quickly exhausted into the atmosphere at atmospheric pressure.
Claim 7
Dependent Claim
28 words
A method of claim 7, wherein the moisture content of the untreated soybeans in the form of granules, flakes or powders does not exceed 20 percent by weight.
Claim 8
Dependent Claim
20 words
A method of claim 7, wherein the carbohydrates for preparing the solid Koji are steam treated in the same way.
Claim 9
Dependent Claim
28 words
A method of claim 9, wherein the moisture content of the untreated carbohydrates in the form of granules, flakes or powder does not exceed 20 percent by weight.
Claim 10
Dependent Claim
25 words
A method of claim 9, wherein said superheated steam has a gauge pressure of 6 to 8 Kg/cm2 and a temperature of 250*C. to 280*C.
Claim 11
Dependent Claim
25 words
A method of claim 7, wherein said superheated steam has a gauge pressure of 4 to 7 Kg/cm2 and a temperature of 200*C. to 280*C.
Claim 12
Dependent Claim
117 words
In the method of preparing miso-paste by steaming soybeans, mixing the steamed soybeans principally with steamed or parched carbohydrates as the starting materials, inoculating this mixture with aspergilli and cultivating it to form a solid Koji, adding common salt, and brewing the mixture thus obtained to form a miso-paste, the improvement wherein the steam treatment is carried out by steaming the soybeans in the form of granules, flakes or powder being suspended and carried in a current of superheated steam at a gauge pressure of 4 to 8 Kg/cm2 and a temperature of 200*C. to 280*C. for a time not exceeding 15 seconds, and then the treated soybeans are quickly exhausted into the atmosphere at atmospheric pressure.
Claim 13
Dependent Claim
28 words
A method of claim 13, wherein the moisture content of the untreated soybeans in the form of granules, flakes, or powder does not exceed 20 percent by weight.
Claim 14
Dependent Claim
22 words
A method of claim 13, wherein the carbohydrates to be mixed with the steamed soybeans are steam treated in the same way.
Claim 15
Dependent Claim
28 words
A method of claim 15, wherein the moisture content of the untreated carbohydrates in the form of granules, flakes, or powder does not exceed 20 percent by weight.
Claim 16
Dependent Claim
25 words
A method of claim 15, wherein said superheated steam has a gauge pressure of 4 to 8 Kg/cm2 and a temperature of 250*C. to 280*C.
Claim 17
Dependent Claim
25 words
A method of claim 13, wherein said superheated steam has a gauge pressure of 4 to 7 Kg/cm2 and a temperature of 200*C. to 280*C.
Claim 18
Dependent Claim
129 words
In the method of preparing soy by steaming soybeans mixing the steamed soybeans principally with steamed carbohydrates as the starting materials, inoculating this mixture with aspergilli, culturing the mixture to form solid Koji, adding a solution of common salt to form a soy mash and removing the solid portion from the brew mash to obtain liquid soy, the improvement wherein the initial steam treatment of said carbohydrates is carried out by steaming the carbohydrates in the form of granules, flakes or powder being suspended and carried in a current of superheated steam at a gauge pressure of 4 to 8 Kg/cm2 and a temperature of 200*C. to 280*C. for a time not exceeding 15 seconds, and then the treated carbohydrates are quickly exhausted into the atmosphere at atmospheric pressure.
Claim 19
Dependent Claim
28 words
A method of claim 19, wherein the moisture content of the untreated carbohydrates in the form of granules, flakes or powder does not exceed 20 percent by weight.
Claim 20
Dependent Claim
25 words
A method of claim 19, wherein said superheated steam has a gauge pressure of 6 to 8 Kg/cm2 and a temperature of 250*C. to 280*C.
Claim 21
Dependent Claim
113 words
In the method of preparing miso-paste by steaming soybeans, mixing the steamed soybeans wIth a solid Koji, said Koji being obtained by inoculating steamed carbohydrates with aspergilli and cultivating them, adding common salt, brewing the mixture thus obtained to form a miso-paste, the improvement wherein the initial steam treatment of carbohydrates is carried out by steaming the carbohydrates in the form of granules, flakes or powder being suspended and carried in a current of superheated steam at a gauge pressure of 4 to 8 Kg/cm2 and a temperature of 200*C. to 280*C. for a time not exceeding 15 seconds, and then the treated carbohydrates are quickly exhausted into the atmosphere at atmospheric pressure.
Claim 22
Dependent Claim
28 words
A method of claim 22, wherein the moisture content of the untreated carbohydrates in the form of granules, flakes or powder does not exceed 20 percent by weight.
Claim 23
Dependent Claim
25 words
A method of claim 22, wherein said superheated steam has a gauge pressure of 6 to 8 Kg/cm2 and a temperature of 250*C. to 280*C.
References Cited (Backward Citations)
US3647484A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-10-08 | 1977-04-09 | 1977-10-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-10-08 | 1981-04-09 | 1981-10-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-10-08 | 1985-04-09 | 1985-10-09 | $7700.00 | Window Closed / Lapsed |