SEASONING AND THE PROCESS OF PRODUCING IT

To provide a seasoning obtainable by hydrolyzing vegetable protein by the solid koji process which is at the zero content of salt or at a low content of salt and which is at a high hydrolysis ratio to amino acids and scarcely contains strong flavor component, as well as a process of producing the sa...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	HIRAI SACHI, TANAKA NAOKO, NINOMIYA DAIKI, OKAMURA HIDEKI, KOIBUCHI KYOKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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