| 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 |
| 6383532 |
Production of a hydrolysate |
May 7, 2002 |
| The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable |
| 6309680 |
Pelletization process |
October 30, 2001 |
| A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing the dough to form pellets, and sterilizing the pellets by steam treatment. The gluten may be |
| 5965178 |
Hydrolyzate seasoning preparation in the presence of lactic acid bacteria |
October 12, 1999 |
| A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 da |
| 5888561 |
Seasoning production |
March 30, 1999 |
| A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a |
