Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1997-08-05
1999-06-01
Bhat, Nina
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426 18, 426 20, 426 46, A23L 1238, A23L 110, A21D 200
Patent
active
059086530
ABSTRACT:
Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.
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Muller Rudi
Stute Rolf
Bhat Nina
CPC International Inc.
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