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公开(公告)号:US5141757A
公开(公告)日:1992-08-25
申请号:US565517
申请日:1990-08-10
申请人: Thang Ho Dac , Robert D. Wood , Alfred Woupeyi
发明人: Thang Ho Dac , Robert D. Wood , Alfred Woupeyi
CPC分类号: C12Y304/00 , A23J3/34 , A23L27/21 , A23L27/24 , A23L27/50
摘要: 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 with koji enzymes.
摘要翻译: 制备调味剂的方法,其中制备富含蛋白质的材料的水性悬浮液,蛋白质通过用中性或碱性蛋白酶水解而溶解,将悬浮液在温和酸性pH值下热处理, 然后用曲酶熟化。
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公开(公告)号:US20050003044A1
公开(公告)日:2005-01-06
申请号:US10493090
申请日:2002-10-08
申请人: Alfred Woupeyi , Robert Wood , Stefan Bodenstab
发明人: Alfred Woupeyi , Robert Wood , Stefan Bodenstab
IPC分类号: A23C9/13 , A23C11/10 , A23K1/00 , A23K1/14 , A23K1/165 , A23L1/105 , A23L1/20 , A23L1/211 , A23L1/238
摘要: The present invention relates to a process of solid or semi-solid fermentation of food material. The process includes the utilisation of a conical vessel to carry out the fermentation at a high dry matter content. One of the beneficial effects of the process is that fermentation time can be drastically reduced. Thus, it is possible to conduct the fermentation of soy, for example, within less than 16 hours while obtaining a tasty, nutritionally valuable paste based on soy. The invention also relates to the use of conical vessels to conduct fermentation.
摘要翻译: 本发明涉及食品材料的固体或半固体发酵方法。 该方法包括利用锥形容器以高干物质含量进行发酵。 该方法的有益效果之一是发酵时间可以大大降低。 因此,可以在少于16小时内进行大豆的发酵,同时获得基于大豆的美味的营养有价值的糊状物。 本发明还涉及使用锥形容器进行发酵。
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