Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1997-08-29
1999-03-30
Bhat, Nina
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 46, 426 52, 426 60, 426589, 426638, 426650, A61D 200, A23L 128
Patent
active
058885617
ABSTRACT:
A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.
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Baensch Johannes
Khoo Hazel Geok Neo
Lai Howe Ling
Lim Bee Gim
Niederberger Peter
Bhat Nina
Nestec S.A.
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