Method for producing powdery seasoning

Details Method for producing powdery seasoning Method for producing powdery seasoning

1996-02-20

1999-11-09

Corbin, Arhtur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 60, 426 52, A23J 114, A23J 316, A23L 120

Patent

active

059809574

ABSTRACT:
A method for producing powdery seasoning with constant quality, with no occurrence of coagulation under storage. The method comprises culturing koji mold in heated and expanded defatted soybean, maintaining a dispersion of the resulting culture in a sodium chloride solution under enzymatically active conditions, separately collecting a liquid dispersion medium from the enzymatic reaction product, adding a liquid seasoning to the liquid dispersion medium, and spray drying the resulting mixture.

REFERENCES:
patent: 3914436 (1975-10-01), Nakadai et al.
patent: 4115591 (1978-09-01), Noda et al.
patent: 4892746 (1990-01-01), Donida et al.
Kataka et al JP38-8043758, Abstract From JPO.

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