SK282750B6 - Spôsob prípravy fermentovaného proteínu koji - Google Patents

Spôsob prípravy fermentovaného proteínu koji Download PDF

Info

Publication number
SK282750B6
SK282750B6 SK1229-97A SK122997A SK282750B6 SK 282750 B6 SK282750 B6 SK 282750B6 SK 122997 A SK122997 A SK 122997A SK 282750 B6 SK282750 B6 SK 282750B6
Authority
SK
Slovakia
Prior art keywords
hydrolysis
fermented
yeast
koji
protein
Prior art date
Application number
SK1229-97A
Other languages
English (en)
Slovak (sk)
Other versions
SK122997A3 (en
Inventor
Peter Niederberger
Johannes Baensch
Hazel Geok Neo Khoo
Howe Ling Lai
Bee Gim Lim
Original Assignee
Societe Des Produits Nestle S. A.
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 Societe Des Produits Nestle S. A. filed Critical Societe Des Produits Nestle S. A.
Publication of SK122997A3 publication Critical patent/SK122997A3/sk
Publication of SK282750B6 publication Critical patent/SK282750B6/sk

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
SK1229-97A 1996-09-17 1997-09-11 Spôsob prípravy fermentovaného proteínu koji SK282750B6 (sk)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96114850A EP0829205B1 (en) 1996-09-17 1996-09-17 Seasoning production

Publications (2)

Publication Number Publication Date
SK122997A3 SK122997A3 (en) 1998-04-08
SK282750B6 true SK282750B6 (sk) 2002-12-03

Family

ID=8223186

Family Applications (1)

Application Number Title Priority Date Filing Date
SK1229-97A SK282750B6 (sk) 1996-09-17 1997-09-11 Spôsob prípravy fermentovaného proteínu koji

Country Status (20)

Country Link
US (1) US5888561A (zh)
EP (1) EP0829205B1 (zh)
JP (1) JPH1099043A (zh)
KR (1) KR19980024627A (zh)
CN (1) CN1090005C (zh)
AR (1) AR008633A1 (zh)
AT (1) ATE210929T1 (zh)
BR (1) BR9704729A (zh)
CZ (1) CZ291001B6 (zh)
DE (1) DE69618190D1 (zh)
DK (1) DK0829205T3 (zh)
ES (1) ES2169188T3 (zh)
MY (1) MY116149A (zh)
OA (1) OA10506A (zh)
PL (1) PL187500B1 (zh)
PT (1) PT829205E (zh)
RU (1) RU2187947C2 (zh)
SG (1) SG78276A1 (zh)
SK (1) SK282750B6 (zh)
TW (1) TW480155B (zh)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0824873B1 (en) * 1996-08-19 2004-05-26 Societe Des Produits Nestle S.A. Production of seasoning
TW589383B (en) * 1998-04-30 2004-06-01 Ajinomoto Kk Method for producing hydrolyzed protein
JP4022021B2 (ja) * 1998-06-01 2007-12-12 日清製粉株式会社 淡色調味液の製造法
WO2000036934A1 (en) * 1998-12-18 2000-06-29 Compagnie Gervais Danone Process for producing fermented seasonings
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
CN1098650C (zh) * 2000-03-24 2003-01-15 贾继南 一种调味素
EP1428440B1 (en) * 2002-12-10 2006-08-23 Ajinomoto Co., Inc. Seasoning and the process of producing it
SG127703A1 (en) * 2003-10-01 2006-12-29 Ajinomoto Kk Method for manufacture of multipurpose basic seasoning and its use
DK200500439A (da) * 2005-03-30 2006-10-01 Danflavour Aps En fremgangsmåde til fremstilling af et spiseligt koncentreret proteinholdigt hydrolysat, især et suppekoncentrat og anvendelse deraf
CN102125253B (zh) * 2010-11-29 2013-06-12 雀巢公司 制备调味料半成品的方法以及用于实现该方法的反应器装置
JP6433670B2 (ja) 2013-05-31 2018-12-05 ヤマサ醤油株式会社 醸造醤油および醸造醤油の製造方法
JP5920959B1 (ja) * 2015-11-06 2016-05-24 キッコーマン株式会社 醤油様調味料
MX2018007812A (es) 2015-12-24 2019-09-06 Kikkoman Corp Sazonador liquido similar a salsa de soya para su produccion.
WO2019083041A1 (ja) * 2017-10-27 2019-05-02 キッコーマン株式会社 調味料用原液、調味料発酵指標用木片、調味料製造用キット及び調味料の製造方法並びに調味料及び濃厚調味料

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5034640B2 (zh) * 1972-03-27 1975-11-10
JPS589663B2 (ja) * 1976-06-30 1983-02-22 キッコーマン株式会社 醸造食品の製造法
JPS54126794A (en) * 1978-03-23 1979-10-02 Fukushima Hiroo White seasoning liquor and production
JPS55144884A (en) * 1979-04-27 1980-11-12 Kikkoman Corp Preparation of koji
JPS55162981A (en) * 1979-06-06 1980-12-18 Kikkoman Corp Preparation of solid koji (malted rice)
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
JPS63269946A (ja) * 1987-04-30 1988-11-08 Fundookin Shoyu Kk ナチユラルチ−ズ類似発酵食品の製造法
CH679544A5 (zh) * 1989-09-12 1992-03-13 Nestle Sa
CH679542A5 (zh) * 1989-11-27 1992-03-13 Nestle Sa
DE4235927C2 (de) * 1992-10-23 1997-05-07 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße auf Haferbasis
DE69301149T3 (de) * 1993-08-21 2000-01-05 Nestle Sa Herstellung eines Gewürzes
ES2157948T3 (es) * 1994-12-16 2001-09-01 Nestle Sa Procedimiento de produccion de un agente aromatizante.

Also Published As

Publication number Publication date
DK0829205T3 (da) 2002-04-02
JPH1099043A (ja) 1998-04-21
CN1090005C (zh) 2002-09-04
CZ291897A3 (cs) 1998-05-13
SG78276A1 (en) 2001-02-20
EP0829205B1 (en) 2001-12-19
PL322127A1 (en) 1998-03-30
TW480155B (en) 2002-03-21
KR19980024627A (ko) 1998-07-06
ATE210929T1 (de) 2002-01-15
US5888561A (en) 1999-03-30
DE69618190D1 (de) 2002-01-31
PL187500B1 (pl) 2004-07-30
PT829205E (pt) 2002-05-31
RU2187947C2 (ru) 2002-08-27
ES2169188T3 (es) 2002-07-01
CN1177454A (zh) 1998-04-01
SK122997A3 (en) 1998-04-08
MY116149A (en) 2003-11-28
CZ291001B6 (cs) 2002-11-13
AR008633A1 (es) 2000-02-09
OA10506A (en) 2002-04-24
EP0829205A1 (en) 1998-03-18
BR9704729A (pt) 1998-12-29

Similar Documents

Publication Publication Date Title
US5965178A (en) Hydrolyzate seasoning preparation in the presence of lactic acid bacteria
RU2000130156A (ru) Производство приправы из гидролизата
SK282750B6 (sk) Spôsob prípravy fermentovaného proteínu koji
US5523100A (en) Production of a seasoning
CA2301314C (en) Production of hydrolysate
RU2136179C1 (ru) Способ получения вкусовой добавки
RU2010129062A (ru) Способ приготовления гидролизата
CN1176071A (zh) 用烟熏猪皮制备调味汁的方法
JP4605392B2 (ja) タケノコ発酵食品の製造方法及びタケノコ発酵食品
SK134796A3 (en) A process for the production of a seasoning sauce
CN113508896A (zh) 一种利用甘蔗糖蜜酶法制备海鲜调味基料的方法及应用
KR100304674B1 (ko) 조미료의제조방법
JP2000295971A (ja) 濃厚で風味の改良された魚醤油およびその製造方法
JPH0675480B2 (ja) 無塩動物性醗酵粉末調味料の製造法
JPS603818B2 (ja) 蒸溜酒蒸溜廃液より調味料の製造法