Preparation of sauerkraut utilizing hydrolyzed protein

Details Preparation of sauerkraut utilizing hydrolyzed protein Preparation of sauerkraut utilizing hydrolyzed protein

1982-10-18

1984-01-31

Wiseman, Thomas G.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 8, 426 51, 426650, A23L 1218

Patent

active

044289685

ABSTRACT:
Flavored sauerkraut is produced by fermenting cabbage in the presence of salt and a powdered hydrolyzed protein. The salt is preferably present in an amount of from 1.0% to 4.5% by weight based on the cabbage and the hydrolyzed protein is preferably preset in an amount of from 1% to 10% by weight based on the weight of the cabbage.

REFERENCES:
patent: 3840674 (1974-10-01), Mosher
patent: 4242361 (1980-12-01), Christ et al.
Desrosier, Norman W., Elements of Food Technology; 1977, AVI Publ. Co. pp. 246-250.
Lopez, Anthony, A Complete Course in Canning, 1970 The Canning Trade, Inc. pp. 241-246.

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