TR200002550T2 - Topak haline getirme işlemi - Google Patents

Topak haline getirme işlemi

Info

Publication number
TR200002550T2
TR200002550T2 TR2000/02550T TR200002550T TR200002550T2 TR 200002550 T2 TR200002550 T2 TR 200002550T2 TR 2000/02550 T TR2000/02550 T TR 2000/02550T TR 200002550 T TR200002550 T TR 200002550T TR 200002550 T2 TR200002550 T2 TR 200002550T2
Authority
TR
Turkey
Prior art keywords
dough
weight
koji
water
product
Prior art date
Application number
TR2000/02550T
Other languages
English (en)
Inventor
Gim Lim Bee
Ho Dac Thang
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 TR200002550T2 publication Critical patent/TR200002550T2/tr

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
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Fodder In General (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Feeding, Discharge, Calcimining, Fusing, And Gas-Generation Devices (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Bir fermente edici malzemenin üretimi için bir islem olup, bu islem, bir kurutulmus glütene hamurun agirligina dayanildiginda agirlikla %19-60 miktarinda su eklenerek bir hamurun olusturulmasi, hamurun topak haline getirilmesi ve gerekirse, topaklarin buhar muamelesi ile sterilize edilmesinden önce topaklarin agirligina dayanildiginda agirlikla %35-60 bir nem muhtevasina ayarlamak için su eklenmesini içermektedir. Elde edilen bir ya da daha çok fermente edici malzeme kullanilarak yapilan koji ile üretilen bir koji ürünün yanisira bu üründen üretilen bir baharat.
TR2000/02550T 1998-03-05 1999-02-23 Topak haline getirme işlemi TR200002550T2 (tr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SG1998000488A SG70069A1 (en) 1998-03-05 1998-03-05 Pelletisation process

Publications (1)

Publication Number Publication Date
TR200002550T2 true TR200002550T2 (tr) 2000-12-21

Family

ID=20429945

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2000/02550T TR200002550T2 (tr) 1998-03-05 1999-02-23 Topak haline getirme işlemi

Country Status (25)

Country Link
US (1) US6309680B1 (tr)
EP (1) EP1059849B1 (tr)
JP (1) JP2002505091A (tr)
KR (1) KR19990077557A (tr)
CN (1) CN1291866A (tr)
AR (1) AR015536A1 (tr)
AT (1) ATE255820T1 (tr)
AU (1) AU754247C (tr)
BR (1) BR9908500A (tr)
CA (1) CA2314952A1 (tr)
DE (1) DE69913502T2 (tr)
HU (1) HUP0101109A3 (tr)
ID (1) ID25893A (tr)
IL (1) IL136597A (tr)
IN (1) IN187778B (tr)
NO (1) NO20004330L (tr)
NZ (1) NZ506242A (tr)
PL (1) PL342603A1 (tr)
RU (1) RU2228057C2 (tr)
SG (1) SG70069A1 (tr)
SK (1) SK13222000A3 (tr)
TR (1) TR200002550T2 (tr)
TW (1) TW529913B (tr)
WO (1) WO1999044437A1 (tr)
YU (1) YU50400A (tr)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001054517A1 (fr) * 1998-06-01 2001-08-02 Nisshin Flour Milling Inc. Procede de production d'un liquide d'assaisonnement de couleur claire
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
CA2570902C (en) 2004-06-25 2013-02-12 Mgp Ingredients, Inc. Wheat protein isolates and their modified forms and methods of making
US8268380B2 (en) 2005-11-10 2012-09-18 Cargill, Incorporated Pellets of vegetable protein
US20070243301A1 (en) * 2006-04-14 2007-10-18 Barnett Michelle L Process for Producing Rice-Based Expandable Pellets and Cracker-Like Snacks
US8313788B2 (en) * 2008-04-18 2012-11-20 Frito-Lay North America, Inc. Method for developing a dairy protein cake
FR2933574B1 (fr) * 2008-07-11 2010-08-13 Roquette Freres Pellets de gluten de ble.
US20100297303A1 (en) * 2009-05-20 2010-11-25 Conopco, Inc., D/B/A Unilever Unitized frozen sauce products
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
EP3076799A1 (en) * 2013-10-31 2016-10-12 Südzucker AG Mannheim/Ochsenfurt Improved pellets containing vital gluten and process for their production
KR102092193B1 (ko) * 2018-03-29 2020-03-23 대상 주식회사 글루탐산의 함량이 증대된 천연 발효조미액의 제조방법 및 이에 따라 제조된 글루탐산의 함량이 증대된 천연 발효조미액
JP7288335B2 (ja) * 2019-04-09 2023-06-07 株式会社ニップン パスタ様小麦麹、パスタ様小麦麹を使用した調味料及びそれらの製造方法
JP6940104B1 (ja) * 2020-04-24 2021-09-22 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 加熱処理グルテン及びこれを用いた醸造産物並びにこれらの製造方法
CN112220024A (zh) * 2020-10-26 2021-01-15 李锦记（新会）食品有限公司 一种利用小麦蛋白粉生产高鲜调味基料的方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5811988B2 (ja) * 1979-09-07 1983-03-05 雪印乳業株式会社 粉末形体のホワイトソ−スの素
JPS5642562A (en) * 1979-09-13 1981-04-20 Ajinomoto Co Inc Preparation of raw material for brewing
JPS62118880A (ja) * 1985-11-19 1987-05-30 Nisshin Flour Milling Co Ltd 醸造用加工原料の製造法
EP0640294B2 (en) 1993-08-21 1999-10-20 Societe Des Produits Nestle S.A. Production of a seasoning
JP3378383B2 (ja) 1994-10-28 2003-02-17 日清製粉株式会社 醸造原料の製造法
JPH09173052A (ja) * 1995-07-12 1997-07-08 Nisshin Flour Milling Co Ltd 発酵用培地原料の製造法
DE69632582T2 (de) * 1996-08-19 2005-07-07 Société des Produits Nestlé S.A. Herstellung eines Gewürzmittels

Also Published As

Publication number Publication date
AU754247C (en) 2003-06-05
US6309680B1 (en) 2001-10-30
CA2314952A1 (en) 1999-09-10
AR015536A1 (es) 2001-05-02
EP1059849A1 (en) 2000-12-20
IN187778B (tr) 2002-06-22
BR9908500A (pt) 2000-12-05
DE69913502D1 (de) 2004-01-22
IL136597A0 (en) 2001-06-14
KR19990077557A (ko) 1999-10-25
WO1999044437A1 (en) 1999-09-10
NO20004330D0 (no) 2000-08-31
NZ506242A (en) 2002-05-31
SG70069A1 (en) 2000-01-25
HUP0101109A2 (hu) 2001-07-30
PL342603A1 (en) 2001-06-18
AU754247B2 (en) 2002-11-07
IL136597A (en) 2002-08-14
SK13222000A3 (sk) 2001-02-12
RU2228057C2 (ru) 2004-05-10
ID25893A (id) 2000-11-09
DE69913502T2 (de) 2004-06-09
JP2002505091A (ja) 2002-02-19
TW529913B (en) 2003-05-01
YU50400A (sh) 2002-09-19
HUP0101109A3 (en) 2001-12-28
EP1059849B1 (en) 2003-12-10
NO20004330L (no) 2000-08-31
CN1291866A (zh) 2001-04-18
ATE255820T1 (de) 2003-12-15
AU2927899A (en) 1999-09-20

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