Kikkoman Corporation

Noda Institute for Scientific Research

Ryohei Tsuji

Yoichi Hanada

Akio Obata

Tsutomu Masuda

Makoto Saito

Fumio Yamaguchi

Mitsuo Takahashi

Hisanobu Hayashi

Takayuki Kawazoe

Taichi Yamamoto

Tomoko Kanamori

It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide a process for producing such a brewed soy sauce, comprising: preparing a soy sauce koji; preparing a soy sauce moromi by adding an aqueous common salt solution to the soy sauce koji at a ratio of water within 170% to 450% (V/V); fermenting and maturating the soy sauce moromi; adding either a soy sauce koji alone or a combination of a soy sauce koji and an aqueous common salt solution to the soy sauce moromi during the fermentation and maturation; and further fermenting and maturating the soy sauce moromi after the addition thereof.

Fermented soy sauce with less soy sauce flavor and process for producing the same

The present invention relates to a method for producing a 5'-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5&#x2032;-nucleotides; and a 5&#x2032;-nucleotide-containing soy sauce obtained according to the method.

Soy sauce containing 5'-nucleotides and method for producing the same

The present invention provides an antiallergic agent comprising, as an active ingredient, at least one of a tomato extract, tomato pericarp, naringenin chalcone or its derivatives, tricaffeoylquinic acid or its derivatives and dicaffeoylsuccinylquinic acid or its derivatives; a histamine-release inhibitor or a leukotriene-release inhibitor; and a medicament, food, drink or cosmetic comprising the antiallergic agent, the histamine-release inhibitor or the leukotriene-release inhibitor mentioned above; and a method for producing an antiallergic agent comprising extracting raw material tomato with a solvent.

Antiallergic agents, drugs, foods, drinks or cosmetics containing them and process for producing the same

There are an FGF inhibitor, a angiogenesis inhibitor and an antitumor agent which are useful as a pharmaceutical and so forth, and comprise complestatin or its derivative as an effective ingredient.

FGF inhibitor, angiogenesis inhibitor and antitumor agent containing complestatin or its derivative as effective ingredient

A process for treating a meat by bringing the meat into contact wiht a raw soy sauce.

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Noda, Japan

Ryohei Tsuji