Process for the production of fermenting materials

Details Process for the production of fermenting materials Process for the production of fermenting materials

1995-10-13

1997-07-29

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

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

426 49, 426511, 426518, A23L 110, A23L 1105, A23L 316

Patent

active

056520042

ABSTRACT:
Disclosed is a process for the production of a fermenting material which comprises using 5-100% by weight of a dried gluten product and 95-0% by weight of wheat as a raw material, adding steam to the material so as to adjust the moisture content of the material to within a range of 12-18%, and granulating followed by steaming.

REFERENCES:
Yasushi Yamamoto, New Shiro-Shoyu Manufacturing Used the Wheat Gluten; Journal of Japan Soy Sauce Research Institute, vol. 4, No. 6, pp. 227-232, Nov. 25, 1978.
Database WPI, Section CH, Week 8727, Derwent Publications Ltd., London, GB; Class D16, AN 87-189049 & JP-A-62 118 880 (Nisshin Flour Mill KK), 30 May 1987, abstract.
Database WPI, Section Ch, Week 9301, Derwent Publications Ltd., London, GB; Class D13, AN 93-006744 & KR-B-9 201 203 (Suncheon Food Co.), 6 Feb. 1992, abstract.
Patent Abstracts of Japan, vol. 005 No. 102 (C-061), Jul. 2, 1981 & JP-A-56 042562 (Ajinomoto Co. Inc.), Apr. 20, 1981, abstract.
Database WPI, Section Ch, Week 7841, Derwent Publications Ltd., London, GB; Class D13, AN 78-73831A & JP-A-50 094 195 (Kikkoman Shoyu KK), Jul. 26, 1975, abstract.

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