AR008633A1 - Un proceso para tratar un koji de proteinas fermentado, preparado a partir de un material proteinaceo y de un carbohidrato, para la produccion de uncondimento. - Google Patents

Un proceso para tratar un koji de proteinas fermentado, preparado a partir de un material proteinaceo y de un carbohidrato, para la produccion de uncondimento.

Info

Publication number
AR008633A1
AR008633A1 ARP970104260A ARP970104260A AR008633A1 AR 008633 A1 AR008633 A1 AR 008633A1 AR P970104260 A ARP970104260 A AR P970104260A AR P970104260 A ARP970104260 A AR P970104260A AR 008633 A1 AR008633 A1 AR 008633A1
Authority
AR
Argentina
Prior art keywords
carbohydrate
production
prepared
treat
proteinaceous material
Prior art date
Application number
ARP970104260A
Other languages
English (en)
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of AR008633A1 publication Critical patent/AR008633A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Processing Of Solid Wastes (AREA)

Abstract

Se describe un proceso para tratar un koji de proteínas fermentado preparado a partir de un material proteináceo y un carbohidrato, para laproduccion de un condimento, que comprende hidrolizar una mezcla del koji de protínas fermentado juntamente con una levadura a una temperatura de 2sC a25sC bajo un pH de 4,5 a 10 durante un período de tiempo de 6 horas a 28 días.
ARP970104260A 1996-09-17 1997-09-17 Un proceso para tratar un koji de proteinas fermentado, preparado a partir de un material proteinaceo y de un carbohidrato, para la produccion de uncondimento. AR008633A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96114850A EP0829205B1 (en) 1996-09-17 1996-09-17 Seasoning production

Publications (1)

Publication Number Publication Date
AR008633A1 true AR008633A1 (es) 2000-02-09

Family

ID=8223186

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970104260A AR008633A1 (es) 1996-09-17 1997-09-17 Un proceso para tratar un koji de proteinas fermentado, preparado a partir de un material proteinaceo y de un carbohidrato, para la produccion de uncondimento.

Country Status (20)

Country Link
US (1) US5888561A (es)
EP (1) EP0829205B1 (es)
JP (1) JPH1099043A (es)
KR (1) KR19980024627A (es)
CN (1) CN1090005C (es)
AR (1) AR008633A1 (es)
AT (1) ATE210929T1 (es)
BR (1) BR9704729A (es)
CZ (1) CZ291001B6 (es)
DE (1) DE69618190D1 (es)
DK (1) DK0829205T3 (es)
ES (1) ES2169188T3 (es)
MY (1) MY116149A (es)
OA (1) OA10506A (es)
PL (1) PL187500B1 (es)
PT (1) PT829205E (es)
RU (1) RU2187947C2 (es)
SG (1) SG78276A1 (es)
SK (1) SK282750B6 (es)
TW (1) TW480155B (es)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0824873B1 (en) * 1996-08-19 2004-05-26 Societe Des Produits Nestle S.A. Production of seasoning
TW589383B (en) * 1998-04-30 2004-06-01 Ajinomoto Kk Method for producing hydrolyzed protein
JP4022021B2 (ja) * 1998-06-01 2007-12-12 日清製粉株式会社 淡色調味液の製造法
WO2000036934A1 (en) * 1998-12-18 2000-06-29 Compagnie Gervais Danone Process for producing fermented seasonings
SG106572A1 (en) 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
CN1098650C (zh) * 2000-03-24 2003-01-15 贾继南 一种调味素
DE60307766T2 (de) * 2002-12-10 2007-10-11 Ajinomoto Co., Inc. Gewürzmittel und Verfahren zu seiner Herstellung
SG127703A1 (en) * 2003-10-01 2006-12-29 Ajinomoto Kk Method for manufacture of multipurpose basic seasoning and its use
DK200500439A (da) * 2005-03-30 2006-10-01 Danflavour Aps En fremgangsmåde til fremstilling af et spiseligt koncentreret proteinholdigt hydrolysat, især et suppekoncentrat og anvendelse deraf
CN102125253B (zh) * 2010-11-29 2013-06-12 雀巢公司 制备调味料半成品的方法以及用于实现该方法的反应器装置
JP6433670B2 (ja) 2013-05-31 2018-12-05 ヤマサ醤油株式会社 醸造醤油および醸造醤油の製造方法
JP5920959B1 (ja) * 2015-11-06 2016-05-24 キッコーマン株式会社 醤油様調味料
CN108471790B (zh) 2015-12-24 2022-12-09 龟甲万株式会社 酱油样调味液及其制造方法
SG11202003727RA (en) * 2017-10-27 2020-05-28 Kikkoman Corp Raw liquid for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and rich seasoning

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5034640B2 (es) * 1972-03-27 1975-11-10
JPS589663B2 (ja) * 1976-06-30 1983-02-22 キッコーマン株式会社 醸造食品の製造法
JPS54126794A (en) * 1978-03-23 1979-10-02 Fukushima Hiroo White seasoning liquor and production
JPS55144884A (en) * 1979-04-27 1980-11-12 Kikkoman Corp Preparation of koji
JPS55162981A (en) * 1979-06-06 1980-12-18 Kikkoman Corp Preparation of solid koji (malted rice)
JPS6022897B2 (ja) * 1982-10-25 1985-06-04 キッコーマン株式会社 調味液の製造法
US4684527A (en) * 1984-10-04 1987-08-04 Kikkoman Corporation Process for producing seasoning
JPS63269946A (ja) * 1987-04-30 1988-11-08 Fundookin Shoyu Kk ナチユラルチ−ズ類似発酵食品の製造法
CH679544A5 (es) * 1989-09-12 1992-03-13 Nestle Sa
CH679542A5 (es) * 1989-11-27 1992-03-13 Nestle Sa
DE4235927C2 (de) * 1992-10-23 1997-05-07 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße auf Haferbasis
DE69301149T3 (de) * 1993-08-21 2000-01-05 Societe Des Produits Nestle S.A., Vevey Herstellung eines Gewürzes
ATE201566T1 (de) * 1994-12-16 2001-06-15 Nestle Sa Verfahren zur herstellung eines gewürzmittels

Also Published As

Publication number Publication date
SK122997A3 (en) 1998-04-08
PL322127A1 (en) 1998-03-30
RU2187947C2 (ru) 2002-08-27
SK282750B6 (sk) 2002-12-03
TW480155B (en) 2002-03-21
EP0829205B1 (en) 2001-12-19
KR19980024627A (ko) 1998-07-06
BR9704729A (pt) 1998-12-29
CZ291897A3 (cs) 1998-05-13
ES2169188T3 (es) 2002-07-01
PL187500B1 (pl) 2004-07-30
OA10506A (en) 2002-04-24
MY116149A (en) 2003-11-28
CZ291001B6 (cs) 2002-11-13
CN1090005C (zh) 2002-09-04
EP0829205A1 (en) 1998-03-18
PT829205E (pt) 2002-05-31
US5888561A (en) 1999-03-30
CN1177454A (zh) 1998-04-01
DE69618190D1 (de) 2002-01-31
DK0829205T3 (da) 2002-04-02
SG78276A1 (en) 2001-02-20
JPH1099043A (ja) 1998-04-21
ATE210929T1 (de) 2002-01-15

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