Production of a seasoning

Details Production of a seasoning Production of a seasoning

1994-07-11

1996-06-04

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 49, 426 7, 426 60, A23L 1221, A23L 1105, A23L 128

Patent

active

055231004

ABSTRACT:
A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.

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patent: 5141757 (1992-08-01), Ho Dac et al.
patent: 5352464 (1994-10-01), Kotegawa

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