ES2082567T3 - Produccion de un condimento. - Google Patents

Produccion de un condimento.

Info

Publication number
ES2082567T3
ES2082567T3 ES93113388T ES93113388T ES2082567T3 ES 2082567 T3 ES2082567 T3 ES 2082567T3 ES 93113388 T ES93113388 T ES 93113388T ES 93113388 T ES93113388 T ES 93113388T ES 2082567 T3 ES2082567 T3 ES 2082567T3
Authority
ES
Spain
Prior art keywords
production
koji
fermented
condiment
moromi
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 - Lifetime
Application number
ES93113388T
Other languages
English (en)
Other versions
ES2082567T5 (es
Inventor
Shiok Guat Teh
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26133378&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2082567(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2082567T3 publication Critical patent/ES2082567T3/es
Publication of ES2082567T5 publication Critical patent/ES2082567T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

UN PROCESO PARA EL TRATAMIENTO DE UNA SOJA PROTEINICA FERMENTADA PREPARADA A PARTIR DE UNA PROTEINA QUE CONTIENE UN MATERIAL Y UN CARBOHIDRATO, PARA LA PREPARACION DE UN CONDIMENTO, QUE CONSISTE EN HIDROLIZAR LA SOJA PROTEINICA FERMENTADA A UNA TEMPERATURA DE ENTRE 2 (GRADOS) Y 25 (GRADOS) C A UN PH ENTRE 4,5 Y 10 DURANTE UN PERIODO DE TIEMPO ENTRE 6 HORAS Y 28 DIAS, AÑADIR SAL Y LEVADURA EN LA SOJA FERMENTADA HIDROLIZADA PARA FORMAR UNA SALSA Y FERMENTAR LA SALSA.
ES93113388T 1993-08-21 1993-08-21 Produccion de un condimento. Expired - Lifetime ES2082567T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93113388A EP0640294B2 (en) 1993-08-21 1993-08-21 Production of a seasoning
HK98105765A HK1006513A1 (en) 1993-08-21 1998-06-19 Production of a seasoning

Publications (2)

Publication Number Publication Date
ES2082567T3 true ES2082567T3 (es) 1996-03-16
ES2082567T5 ES2082567T5 (es) 2000-01-16

Family

ID=26133378

Family Applications (1)

Application Number Title Priority Date Filing Date
ES93113388T Expired - Lifetime ES2082567T5 (es) 1993-08-21 1993-08-21 Produccion de un condimento.

Country Status (13)

Country Link
US (1) US5523100A (es)
EP (1) EP0640294B2 (es)
JP (1) JP3514832B2 (es)
CN (1) CN1074910C (es)
AT (1) ATE132011T1 (es)
AU (1) AU671917B2 (es)
CA (1) CA2117408C (es)
DE (1) DE69301149T3 (es)
DK (1) DK0640294T4 (es)
ES (1) ES2082567T5 (es)
GR (2) GR3019095T3 (es)
HK (1) HK1006513A1 (es)
ZA (1) ZA945381B (es)

Families Citing this family (18)

* 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
JP3412929B2 (ja) * 1994-10-28 2003-06-03 日清製粉株式会社 淡色調味液の製造法
US5814359A (en) * 1995-10-30 1998-09-29 Kikkoman Corporation Salt solution for producing soy sauce and process for producing soy sauce
DE69624804T2 (de) * 1996-07-09 2003-03-20 Nestle Sa Herstellung eines Gewürzes mit Fleischgeschmack
EP0824873B1 (en) * 1996-08-19 2004-05-26 Societe Des Produits Nestle S.A. Production of seasoning
ES2169188T3 (es) * 1996-09-17 2002-07-01 Nestle Sa Produccion de condimento.
JP3590225B2 (ja) * 1996-12-09 2004-11-17 キッコーマン株式会社 調味料の製造法
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
SG70069A1 (en) * 1998-03-05 2000-01-25 Nestle Sa Pelletisation process
CN1111362C (zh) * 1998-12-18 2003-06-18 热尔韦·达诺尼公司 生产发酵调味剂的方法
SG106572A1 (en) 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
CN1143627C (zh) * 2000-01-27 2004-03-31 日清制粉株式会社 生产浅色调味液的方法
FR2833814B1 (fr) 2001-12-21 2005-09-02 Lesaffre & Cie Procede de fabrication d'une preparation aromatisante
JP3827300B2 (ja) * 2002-06-04 2006-09-27 キッコーマン株式会社 調味液の製造法
DE102004018441B4 (de) * 2004-04-08 2007-12-20 Bayer Schering Pharma Ag D-Homo-17-chlor-16(17)en Steroide
CN101411460B (zh) * 2008-11-28 2012-07-18 华南理工大学 一种利用小麦面筋生产呈味基料的方法
CN102578544A (zh) * 2012-03-06 2012-07-18 李连成 一种调味品及其制备方法和使用方法
CN107173780A (zh) * 2017-06-28 2017-09-19 周兆平 一种红椎菌保健酱油的加工方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3878302A (en) * 1970-05-11 1975-04-15 Beatrice Foods Co Production of soy sauce
US4008333A (en) * 1975-05-21 1977-02-15 Masahiko Izumi Soy sauce brewing method
US4113892A (en) * 1975-08-28 1978-09-12 Otsuka Kagaku Yakuhin Kabushiki Kaisha Method of processing fermented soybeans and food products prepared therefrom
JPS5276488A (en) † 1975-12-23 1977-06-27 Kikkoman Corp Production of seasoner
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
JPS61219347A (ja) * 1985-03-26 1986-09-29 Terumo Corp 大豆の全粒成分を用いた栄養食品及びその製造方法
US4642236A (en) * 1985-04-04 1987-02-10 Ralston Purina Company Process for reducing the level of objectionable flavors in vegetable protein by microorganism contact
CH679544A5 (es) * 1989-09-12 1992-03-13 Nestle Sa
CH679542A5 (es) * 1989-11-27 1992-03-13 Nestle Sa
JP2619298B2 (ja) * 1990-04-17 1997-06-11 フンドーキン醤油 株式会社 無塩濃厚粉末調味料の製造法
CN1015143B (zh) * 1990-08-18 1991-12-25 太原市食品三厂 向食品中置入馅料的方法和设备
US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof

Also Published As

Publication number Publication date
EP0640294A1 (en) 1995-03-01
JP3514832B2 (ja) 2004-03-31
DE69301149T2 (de) 1996-05-15
US5523100A (en) 1996-06-04
ES2082567T5 (es) 2000-01-16
JPH07147928A (ja) 1995-06-13
ZA945381B (en) 1995-03-10
CA2117408C (en) 2004-12-14
ATE132011T1 (de) 1996-01-15
DK0640294T4 (da) 2000-04-03
AU671917B2 (en) 1996-09-12
DE69301149T3 (de) 2000-01-05
GR3032239T3 (en) 2000-04-27
HK1006513A1 (en) 1999-03-05
EP0640294B1 (en) 1995-12-27
CN1074910C (zh) 2001-11-21
DE69301149D1 (de) 1996-02-08
CN1106229A (zh) 1995-08-09
EP0640294B2 (en) 1999-10-20
DK0640294T3 (da) 1996-04-09
GR3019095T3 (en) 1996-05-31
AU6747294A (en) 1995-03-02
CA2117408A1 (en) 1995-02-22

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