Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1996-01-31
1999-09-21
Paden, Carolyn
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426 55, 426641, 426650, A23B 410, A23B 420
Patent
active
059551240
ABSTRACT:
The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is produced by blending therein denatured meat and/or the extract thereof, wherein the denatured meat is obtained by salting livestock meat, washing and then allowing microorganisms to ferment and ripen the meat.
REFERENCES:
patent: 2926090 (1960-02-01), Williams
patent: 3814817 (1974-06-01), Everson
patent: 4147807 (1979-04-01), Gryczka
patent: 4886673 (1989-12-01), Hammes
Womans Day Encyclopedia of Cookery vol. 6 1966 Fawcett Publications, Inc New York pp. 849-865.
Frazier 1967 Food Macrobiology McGraw-Hill Book Co. New York pp. 261-264.
Romans & Ziegler 1977 The Meat we Eat The Interstate Printers & Publishers, Danville IL pp. 560-573.
Gerrard 1969 Sausage & Small Good Production Leonard Hill Books London pp. 17, 45-103, 107-145.
Banwart 1981 Basic Food Microbiology AVI Publishing Co. Westport CT pp. 286-287, 293, 294.
Fukuda Hisao
Kato Toshio
Kubota Kaoru
Tsuyoshi Naoko
Yamanaka Shigeru
Ajinomoto Co. Inc.
Paden Carolyn
LandOfFree
Process for producing a condiment does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for producing a condiment, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing a condiment will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-77891