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Inventor: Ho Dac; Thang
Address: Le Mont S/Lausanne, CH
No. of patents: 5
Patents:
| Patent Number |
Title Of Patent |
Date Issued |
| 6569476 |
Production of hydrolysate seasoning |
May 27, 2003 |
| A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used as a liquid sauce, a paste, or as a dried powder. The hydrolysate may be used as a base for |
| 5616356 |
Process for milling, dehydrating and deodorizing plant fiber residues |
April 1, 1997 |
| Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and simultaneously, propelling air |
| 5476773 |
Flavorant composition prepared by fermentation |
December 19, 1995 |
| A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to obtain a reaction product, and |
| 5192565 |
Preservation of vegetables and fruits |
March 9, 1993 |
| Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from |
| 5141757 |
Flavouring agent |
August 25, 1992 |
| A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline protease, the suspension is heat-treated at a mildly acidic pH value and is then ripened wit |
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