NO973678L - Kryddersaus - Google Patents

Kryddersaus

Info

Publication number
NO973678L
NO973678L NO973678A NO973678A NO973678L NO 973678 L NO973678 L NO 973678L NO 973678 A NO973678 A NO 973678A NO 973678 A NO973678 A NO 973678A NO 973678 L NO973678 L NO 973678L
Authority
NO
Norway
Prior art keywords
addition
spice
lupins
higher degree
starter culture
Prior art date
Application number
NO973678A
Other languages
English (en)
Other versions
NO973678D0 (no
Inventor
Rolf Stute
Rudi Muller
Original Assignee
Cpc 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
Application filed by Cpc International Inc filed Critical Cpc International Inc
Publication of NO973678D0 publication Critical patent/NO973678D0/no
Publication of NO973678L publication Critical patent/NO973678L/no

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
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Det beskrives en kryddersaus basert på lupiner som har en høyere grad av proteinnedbrytning og en høyere hydrolysegrad enn sammenlignbare kryddersauser fra teknikkens stand. Kryddersausen kan oppnås ved hjelp av det faktum at lupiner, sammen en karbonhydratkilde, fortrinnsvis hvete, underkastes en fast kultur med tilsetning av Aspergillus oryzae som starterkultur, deretter moses den resulterende koji med tilsetning av saltlake og fermenteres etter tilsetning av en gjærsopp-starterkultur, fortrinnsvis Zygosaccharomyces rouxii, og utsettes deretter for modning.
NO973678A 1996-08-12 1997-08-11 Kryddersaus NO973678L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19632452A DE19632452C1 (de) 1996-08-12 1996-08-12 Würzsauce, Verfahren zu deren Herstellung und deren Verwendung

Publications (2)

Publication Number Publication Date
NO973678D0 NO973678D0 (no) 1997-08-11
NO973678L true NO973678L (no) 1998-02-13

Family

ID=7802415

Family Applications (1)

Application Number Title Priority Date Filing Date
NO973678A NO973678L (no) 1996-08-12 1997-08-11 Kryddersaus

Country Status (13)

Country Link
US (1) US5908653A (no)
EP (1) EP0823997B1 (no)
JP (1) JPH1094385A (no)
AT (1) ATE252846T1 (no)
CZ (1) CZ254997A3 (no)
DE (2) DE19632452C1 (no)
ES (1) ES2210428T3 (no)
HU (1) HUP9701387A3 (no)
IL (1) IL121523A (no)
MA (1) MA24441A1 (no)
NO (1) NO973678L (no)
PL (1) PL186352B1 (no)
SK (1) SK108397A3 (no)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10002389B4 (de) * 2000-01-20 2005-07-21 Michael Dr. Metz Verfahren zur Herstellung von Würzmitteln aus Hanfsamen
JP4615820B2 (ja) * 2000-06-02 2011-01-19 池田食研株式会社 γ−アミノ酪酸及び遊離アミノ酸高含有発酵食品の製造方法
EP1279341A1 (de) * 2001-07-23 2003-01-29 Michael Dr. Metz Verfahren zur Herstellung von Würzmitteln aus Hanfsamen
FR2833814B1 (fr) * 2001-12-21 2005-09-02 Lesaffre & Cie Procede de fabrication d'une preparation aromatisante
US20030219456A1 (en) * 2002-05-21 2003-11-27 Taing Ok Method of utilization of zygosaccharomyces rouxii
WO2006009437A2 (en) * 2004-07-19 2006-01-26 N.V. Nutricia Use of aspartate for regulating glucose levels in blood
US7727524B2 (en) * 2004-11-12 2010-06-01 Kao Corporation Low sodium liquid seasoning with anti-hypertensive activity
US7666409B2 (en) * 2004-11-16 2010-02-23 Kao Corporation Low salt liquid seasoning with antihypertensive activity
JP4828394B2 (ja) * 2006-12-19 2011-11-30 三元生技股▲分▼有限公司 調味機能を具えた多孔炭材の製造方法
JP5626748B2 (ja) 2008-07-02 2014-11-19 キッコーマン株式会社 ペプチド含有調味料
CN102382772A (zh) * 2011-10-12 2012-03-21 湖北土老憨生态农业开发有限公司 发酵用米曲酶菌种的工业化生产方法

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
JPS5356395A (en) * 1976-10-28 1978-05-22 Fukushima Hiroo Slightly salted liquid flavoring* and process for preparing same
JPS5539706A (en) * 1978-09-12 1980-03-19 Kikkoman Corp Method of culturing filamentous fungus
JPS5668372A (en) * 1979-10-20 1981-06-09 Kikkoman Corp Preparation of seasoning containing salt
JPS6037946A (ja) * 1983-08-10 1985-02-27 Naganoken Miso Kogyo Kyodo Kumiai 高蛋白発酵食品の製造方法
US4684527A (en) * 1984-10-04 1987-08-04 Kikkoman Corporation Process for producing seasoning
US5244790A (en) * 1991-12-17 1993-09-14 Kim Jong K Microorganisms for preparing traditional Korean soybean paste and the method for the production of soybean paste by using the same
DE4235927C2 (de) * 1992-10-23 1997-05-07 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße auf Haferbasis
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

Also Published As

Publication number Publication date
HUP9701387A3 (en) 1998-10-28
DE19632452C1 (de) 1998-02-19
HUP9701387A2 (hu) 1998-05-28
EP0823997B1 (en) 2003-10-29
IL121523A (en) 2000-10-31
ES2210428T3 (es) 2004-07-01
ATE252846T1 (de) 2003-11-15
SK108397A3 (en) 1998-03-04
JPH1094385A (ja) 1998-04-14
EP0823997A1 (en) 1998-02-18
PL321579A1 (en) 1998-02-16
NO973678D0 (no) 1997-08-11
IL121523A0 (en) 1998-02-08
MA24441A1 (fr) 1998-10-01
CZ254997A3 (cs) 1998-02-18
US5908653A (en) 1999-06-01
PL186352B1 (pl) 2003-12-31
DE69725797T2 (de) 2004-08-19
DE69725797D1 (de) 2003-12-04
HU9701387D0 (en) 1997-10-28

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