Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1997-08-18
1999-10-12
Sayala, Chhaya D.
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426 49, 426 46, 426 7, 426 60, A23B 710, A23L 1105
Patent
active
059651784
ABSTRACT:
A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, and the seasoning composition is obtained without preparing a moromi. Inoculation with the lactic acid bacteria culture is carried out either in the hydrolysis stage or in the koji preparation stage, and the hydrolysis may be carried out in two stages with the culture present during the first stage and so that the temperature of the first stage hydrolysis is between 20.degree. C. and 60.degree. C. and particularly between 25.degree. C. and 50.degree. C. and so that the second stage temperature is from 2.degree. C. up to 20.degree. C., and the second stage hydrolysis is carried out for at from 12 hours to 25 days and the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days.
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Baensch Johannes
Gaier Walter
Khoo Hazel Geok Neo
Lai Howe Ling
Lim Bee Gim
Nestec S.A.
Sayala Chhaya D.
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