DE69503626T2 - Verfahren zur herstellung eines gewürzes - Google Patents

Verfahren zur herstellung eines gewürzes

Info

Publication number
DE69503626T2
DE69503626T2 DE69503626T DE69503626T DE69503626T2 DE 69503626 T2 DE69503626 T2 DE 69503626T2 DE 69503626 T DE69503626 T DE 69503626T DE 69503626 T DE69503626 T DE 69503626T DE 69503626 T2 DE69503626 T2 DE 69503626T2
Authority
DE
Germany
Prior art keywords
production
wheat gluten
sauce
fermentation
seasoning sauce
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
DE69503626T
Other languages
English (en)
Other versions
DE69503626D1 (de
Inventor
Rudi Mueller
Karl-Heinz Feick
Barbara Frank
Ulrich Riedel
Doris Blortz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CPC Maizena GmbH
Original Assignee
CPC Maizena GmbH
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=6516090&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69503626(T2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by CPC Maizena GmbH filed Critical CPC Maizena GmbH
Priority to DE69503626T priority Critical patent/DE69503626T2/de
Publication of DE69503626D1 publication Critical patent/DE69503626D1/de
Application granted granted Critical
Publication of DE69503626T2 publication Critical patent/DE69503626T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21053—Endopeptidase La (3.4.21.53)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
DE69503626T 1994-04-21 1995-04-13 Verfahren zur herstellung eines gewürzes Expired - Fee Related DE69503626T2 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE69503626T DE69503626T2 (de) 1994-04-21 1995-04-13 Verfahren zur herstellung eines gewürzes

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4413951A DE4413951C1 (de) 1994-04-21 1994-04-21 Verfahren zur Herstellung einer Würzsoße
PCT/EP1995/001386 WO1995028853A2 (en) 1994-04-21 1995-04-13 A process for the production of a seasoning sauce
DE69503626T DE69503626T2 (de) 1994-04-21 1995-04-13 Verfahren zur herstellung eines gewürzes

Publications (2)

Publication Number Publication Date
DE69503626D1 DE69503626D1 (de) 1998-08-27
DE69503626T2 true DE69503626T2 (de) 1998-11-26

Family

ID=6516090

Family Applications (2)

Application Number Title Priority Date Filing Date
DE4413951A Expired - Fee Related DE4413951C1 (de) 1994-04-21 1994-04-21 Verfahren zur Herstellung einer Würzsoße
DE69503626T Expired - Fee Related DE69503626T2 (de) 1994-04-21 1995-04-13 Verfahren zur herstellung eines gewürzes

Family Applications Before (1)

Application Number Title Priority Date Filing Date
DE4413951A Expired - Fee Related DE4413951C1 (de) 1994-04-21 1994-04-21 Verfahren zur Herstellung einer Würzsoße

Country Status (16)

Country Link
EP (1) EP0758851B1 (de)
AT (1) ATE168535T1 (de)
CZ (1) CZ289578B6 (de)
DE (2) DE4413951C1 (de)
DK (1) DK0758851T3 (de)
EG (1) EG20522A (de)
ES (1) ES2119429T3 (de)
FI (1) FI964209A0 (de)
GR (1) GR3027782T3 (de)
HU (1) HU220453B1 (de)
IL (1) IL113408A0 (de)
NO (1) NO964453D0 (de)
PL (1) PL175926B1 (de)
SK (1) SK134796A3 (de)
WO (1) WO1995028853A2 (de)
ZA (1) ZA953092B (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3378383B2 (ja) * 1994-10-28 2003-02-17 日清製粉株式会社 醸造原料の製造法
JPH08205812A (ja) * 1995-01-31 1996-08-13 Ajinomoto Co Inc 調味料の製造法
GB9620144D0 (en) * 1996-09-27 1996-11-13 Cerestar Holding Bv Process for the production of of glumatic acid and the use of protein hydrolysates in this process
JP3497975B2 (ja) * 1997-09-17 2004-02-16 キッコーマン株式会社 調味液の製造方法
TW589383B (en) * 1998-04-30 2004-06-01 Ajinomoto Kk Method for producing hydrolyzed protein
US7252850B2 (en) 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
NO3155903T3 (de) 2015-10-16 2018-06-02
CN115444103B (zh) * 2022-09-22 2024-04-26 佛山市海天(高明)调味食品有限公司 发酵酱胚及其制备方法、豆酱及其制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3495991A (en) * 1965-04-27 1970-02-17 Kikkoman Shoyu Co Ltd Method of producing a seasoning
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
JPS5034640B2 (de) * 1972-03-27 1975-11-10
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
JPS52130996A (en) * 1976-04-27 1977-11-02 Kikkoman Corp Malt preparation
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
EP0471756B1 (de) * 1989-05-04 1997-10-29 Sanofi Saccharinderivate zur verwendung als proteolytische enzyminhibitoren sowie verfahren zur herstellung
CH679544A5 (de) * 1989-09-12 1992-03-13 Nestle Sa
CH679542A5 (de) * 1989-11-27 1992-03-13 Nestle Sa
JPH0457692A (ja) * 1990-06-27 1992-02-25 Matsushita Electric Ind Co Ltd 自動調整検査用アクチュエータ
DE4116744A1 (de) * 1991-05-23 1992-11-26 Zamek Bernhard Verfahren zur enzymatischen wuerze- oder wuerzmittelherstelluung aus pflanzlichen rohstoffen
JP3158615B2 (ja) * 1992-03-26 2001-04-23 ソニー株式会社 デジタル復調装置
DE4235928C2 (de) * 1992-10-23 1995-04-06 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße aus Brot

Also Published As

Publication number Publication date
IL113408A0 (en) 1995-07-31
EG20522A (en) 1999-06-30
SK134796A3 (en) 1997-06-04
ES2119429T3 (es) 1998-10-01
NO964453L (no) 1996-10-18
HUT74926A (en) 1997-03-28
HU220453B1 (hu) 2002-02-28
HU9602887D0 (en) 1996-12-30
PL316967A1 (en) 1997-03-03
EP0758851B1 (de) 1998-07-22
CZ307396A3 (en) 1997-05-14
ZA953092B (en) 1996-01-05
GR3027782T3 (en) 1998-11-30
ATE168535T1 (de) 1998-08-15
FI964209A (fi) 1996-10-18
DE69503626D1 (de) 1998-08-27
CZ289578B6 (cs) 2002-02-13
WO1995028853A2 (en) 1995-11-02
NO964453D0 (no) 1996-10-18
DE4413951C1 (de) 1995-08-03
FI964209A0 (fi) 1996-10-18
EP0758851A1 (de) 1997-02-26
DK0758851T3 (da) 1998-11-16
PL175926B1 (pl) 1999-03-31
WO1995028853A3 (en) 1995-12-21

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Legal Events

Date Code Title Description
8363 Opposition against the patent
8365 Fully valid after opposition proceedings
8339 Ceased/non-payment of the annual fee