EG20522A - A process for the production of seasoning sauce - Google Patents

A process for the production of seasoning sauce

Info

Publication number
EG20522A
EG20522A EG32495A EG32495A EG20522A EG 20522 A EG20522 A EG 20522A EG 32495 A EG32495 A EG 32495A EG 32495 A EG32495 A EG 32495A EG 20522 A EG20522 A EG 20522A
Authority
EG
Egypt
Prior art keywords
production
seasoning sauce
wheat gluten
sauce
fermentation
Prior art date
Application number
EG32495A
Other languages
English (en)
Original Assignee
C B C International Inc
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=EG20522(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by C B C International Inc filed Critical C B C International Inc
Application granted granted Critical
Publication of EG20522A publication Critical patent/EG20522A/xx

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)
  • General Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (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)
EG32495A 1994-04-21 1995-04-19 A process for the production of seasoning sauce EG20522A (en)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
EG20522A true EG20522A (en) 1999-06-30

Family

ID=6516090

Family Applications (1)

Application Number Title Priority Date Filing Date
EG32495A EG20522A (en) 1994-04-21 1995-04-19 A process for the production of seasoning sauce

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) FI964209A (de)
GR (1) GR3027782T3 (de)
HU (1) HU220453B1 (de)
IL (1) IL113408A0 (de)
NO (1) NO964453L (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
HUE037118T2 (hu) 2015-10-16 2018-08-28 Gold&Green Foods Oy Eljárás texturált élelmiszertermék és texturizált élelmiszertermék elõállítására
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
DK0471756T3 (da) * 1989-05-04 1998-05-18 Sanofi Sa Saccharinderivater, der er egnede som proteolytiske enzyminhibitorer, og fremstilling deraf
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
NO964453D0 (no) 1996-10-18
DE4413951C1 (de) 1995-08-03
ZA953092B (en) 1996-01-05
WO1995028853A3 (en) 1995-12-21
EP0758851A1 (de) 1997-02-26
CZ289578B6 (cs) 2002-02-13
GR3027782T3 (en) 1998-11-30
PL316967A1 (en) 1997-03-03
DK0758851T3 (da) 1998-11-16
HU220453B1 (hu) 2002-02-28
SK134796A3 (en) 1997-06-04
DE69503626T2 (de) 1998-11-26
FI964209A0 (fi) 1996-10-18
DE69503626D1 (de) 1998-08-27
ES2119429T3 (es) 1998-10-01
PL175926B1 (pl) 1999-03-31
WO1995028853A2 (en) 1995-11-02
FI964209A (fi) 1996-10-18
HUT74926A (en) 1997-03-28
HU9602887D0 (en) 1996-12-30
CZ307396A3 (en) 1997-05-14
EP0758851B1 (de) 1998-07-22
ATE168535T1 (de) 1998-08-15
IL113408A0 (en) 1995-07-31
NO964453L (no) 1996-10-18

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