Patent US4117169A successfully refreshed from Google Patents.
US4117169A
Expired / Lapsed
US
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Process for producing fermented liquid food products
Assignee: Kikkoman Corp
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Filing: 1977-06-24
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Granted: 1978-09-26
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Expires: 1997-06-24
Abstract
Abstract In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10° to about 40° C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.
Inventors
- 👤 Fumio Noda
- 👤 Keitaro Mogi
- 👤 Toshio Sakasai
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 18:19
CPC Classifications
C; C12; C12G; C12G3/00; A; A23; A23L; A23L27/00; A23L27/50; A23L7/00; A23L7/10; A23L7/104
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
126 words
In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid including at least one member selected from the group consisting of brine, alcohol and water at a temperature of about 10° to about 40° C. for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.
Claim 2
Dependent Claim
126 words
In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid including at least one member selected from the group consisting of brine, alcohol and water at a temperature of about 10° to about 40° C. for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.
Claim 3
Dependent Claim
13 words
The process of claim 1 wherein the aliphatic carboxylic acid is acetic acid.
Claim 4
Dependent Claim
13 words
The process of claim 1 wherein the aliphatic carboxylic acid is propionic acid.
Claim 5
Dependent Claim
31 words
The process of claim 1 wherein the moromi is a moromi for soy sauce and contains up to 20% by weight, based on the weight of the moromi, of sodium chloride.
Claim 6
Dependent Claim
40 words
The process of claim 1 wherein the moromi is a moromi for soy sauce and the amount of the added metal salt is about 0.1 to 5% by weight, based on the total weight of koji and the moromi substrate.
Claim 7
Dependent Claim
41 words
The process of claim 1 wherein the moromi is a moromi for sake or mirin, and the amount of the added metal salt is about 0.05 to 8% by weight, based on the total weight of the koji and moromi substrate.
Claim 8
Dependent Claim
32 words
The process of claim 6 wherein the amount of the added metal salt is about 0.1 to about 3% by weight, based on the total weight of the koji and moromi substrate.
Claim 9
Dependent Claim
18 words
The process of claim 2 wherein the metal salt is the potassium or sodium salt of acetic acid.
Claim 10
Dependent Claim
18 words
The process of claim 3 wherein the metal salt is the potassium or sodium salt of propionic acid.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1981-09-25 | 1982-03-27 | 1982-09-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-09-25 | 1986-03-27 | 1986-09-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-09-25 | 1990-03-27 | 1990-09-26 | $7700.00 | Window Closed / Lapsed |