FR2368900A1 - Condiment liquide et son procede de preparation - Google Patents

Condiment liquide et son procede de preparation

Info

Publication number
FR2368900A1
FR2368900A1 FR7732510A FR7732510A FR2368900A1 FR 2368900 A1 FR2368900 A1 FR 2368900A1 FR 7732510 A FR7732510 A FR 7732510A FR 7732510 A FR7732510 A FR 7732510A FR 2368900 A1 FR2368900 A1 FR 2368900A1
Authority
FR
France
Prior art keywords
protein
prepd
liq
starch
sugar
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.)
Granted
Application number
FR7732510A
Other languages
English (en)
Other versions
FR2368900B1 (fr
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.)
Individual
Original Assignee
Individual
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
Priority claimed from JP12975976A external-priority patent/JPS5356395A/ja
Priority claimed from JP12975876A external-priority patent/JPS5356394A/ja
Application filed by Individual filed Critical Individual
Publication of FR2368900A1 publication Critical patent/FR2368900A1/fr
Application granted granted Critical
Publication of FR2368900B1 publication Critical patent/FR2368900B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Condiment liquide obtenu à partir d'une solution ou dispersion aqueuse de protéines contenant de l'amidon et provenant du maïs. On effectue une saccharification de l'amidon, éventuellement en ajoutant un enzyme amylolytique, et une fermentation lactique en ajoutant des bactéries d'acide lactique; on pasteurise et on désactive ensuite l'enzyme à chaud et on décompose les protéines et l'amidon en ajoutant du koji ou une solution d'enzymes obtenue par extraction de celui-ci. La fermentation alcoolique est effectuée parallèlement par addition de levure. Le condiment est préparé en 20 à 35 jours. Condiment liquide excellent, riche en azote et en alcool.
FR7732510A 1976-10-28 1977-10-27 Condiment liquide et son procede de preparation Granted FR2368900A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP12975976A JPS5356395A (en) 1976-10-28 1976-10-28 Slightly salted liquid flavoring* and process for preparing same
JP12975876A JPS5356394A (en) 1976-10-28 1976-10-28 Liquid flavoring and process for preparing same

Publications (2)

Publication Number Publication Date
FR2368900A1 true FR2368900A1 (fr) 1978-05-26
FR2368900B1 FR2368900B1 (fr) 1981-07-24

Family

ID=26465049

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7732510A Granted FR2368900A1 (fr) 1976-10-28 1977-10-27 Condiment liquide et son procede de preparation

Country Status (3)

Country Link
DE (1) DE2748572B2 (fr)
FR (1) FR2368900A1 (fr)
NL (1) NL7711700A (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB121711A (en) * 1918-08-12 1919-01-02 John De Bruyn Improvements in or connected with Means for Imparting a Definite Flavour and Aroma to Edible Oils and Fats, and Edible Oils and Fats so Treated.
US3495991A (en) * 1965-04-27 1970-02-17 Kikkoman Shoyu Co Ltd Method of producing a seasoning
FR2178008A1 (fr) * 1972-03-24 1973-11-09 Aluminium Lab

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2107133A (en) * 1937-01-12 1938-02-01 Walter O Snelling Preparation of soy sauce
JPS5034640B2 (fr) * 1972-03-27 1975-11-10
CA971031A (en) * 1972-12-11 1975-07-15 Tadanobu Nakadai Process for manufacturing soy sauce using enzymatic preparation(s)

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB121711A (en) * 1918-08-12 1919-01-02 John De Bruyn Improvements in or connected with Means for Imparting a Definite Flavour and Aroma to Edible Oils and Fats, and Edible Oils and Fats so Treated.
US3495991A (en) * 1965-04-27 1970-02-17 Kikkoman Shoyu Co Ltd Method of producing a seasoning
FR2178008A1 (fr) * 1972-03-24 1973-11-09 Aluminium Lab

Also Published As

Publication number Publication date
NL7711700A (nl) 1978-05-03
DE2748572B2 (de) 1980-10-02
DE2748572A1 (de) 1978-05-11
FR2368900B1 (fr) 1981-07-24

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Legal Events

Date Code Title Description
ST Notification of lapse