Process for producing seasoning

Details Process for producing seasoning Process for producing seasoning

1997-11-21

1999-02-09

Bhat, Nina

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 21, 426 46, 426589, 426634, 426638, A21D 200

Patent

active

058691154

ABSTRACT:
A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or the Moromi temperature is lowered, then the Moromi is allowed to stand and press filtered by a conventional method.

REFERENCES:
patent: 3912822 (1975-10-01), Yokotsuka et al.
patent: 4346114 (1982-08-01), Hagiwara
"Moromi Mash of Soy Sauce. IV Brewing high Nitrogen /low salt soy sauce using processed raw materials", Journal of the Japan Soy Sauce Research Institute, (1983) 9(1) 24-28 Abstract Only.

Affiliated with

Also associated with

Rating

Process for producing seasoning 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 seasoning, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing seasoning will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1946925