Process for producing a seasoning sauce using smoked pork rind

Details Process for producing a seasoning sauce using smoked pork rind Process for producing a seasoning sauce using smoked pork rind

1997-08-05

2000-08-29

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 48, 426 55, 426589, 426650, A23L 131

Patent

active

061105104

ABSTRACT:
A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavor with a full meaty to grilled flavor.

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Nakamura et al., Japanese Journal Zootech. Sci., 56: 851-859 (1985).
Tanaka, Japanese Patent Abstract 58111660.
Chae, et al. Abstract of Korean J. Food Sci., 21(5): 639-648 (1989).

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