Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1995-10-11
1997-09-09
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 46, 426 60, A23L 1105, A23L 120
Patent
active
056654073
ABSTRACT:
A process for the production of a light-colored seasoning liquor, which comprises forming a koji-making and fermenting material from a blend material of (A) 90-70% by weight of a material consisting of 25-100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, and then carrying out subsequent koji-making and fermentation steps by a conventional method to form a fermented koji product, which is then squeezed to obtain the seasoning liquor.
REFERENCES:
patent: 4180599 (1979-12-01), Kazuo
patent: 5352464 (1994-10-01), Kotegawa
patent: 5523100 (1996-06-01), Teh
Database FSTA, International Food Information Service, AN--2260, Abstract of Korean Journal of Applied Microbiology and Bioengineering, 1974, J.M. Lee, et al., "The Substitution Of Raw Material For Soy Sauce. IV. Use Of Wheat Gluten".
Database WPI, Derwent Publications Ltd., AN-73-81331U, JP-48-043636.
Database WPI, Derwent Publications Ltd., AN-76-37039X, JP-51-038496, Apr. 1, 1976.
Endo Shigeru
Kishi Keiichi
Nagata Sadao
Corbin Arthur L.
Nisshin Flour Milling Co. Ltd.
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