Seasoning and the process of producing it

The present invention relates to an amino acid composition. More specifically, the present invention provides an amino acid composition obtained by hydrolyzing proteinaceous koji containing soybean protein as the main raw material to release at least 65% of amino acids contained in the protein. The...

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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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Beschreibung
Zusammenfassung:	The present invention relates to an amino acid composition. More specifically, the present invention provides an amino acid composition obtained by hydrolyzing proteinaceous koji containing soybean protein as the main raw material to release at least 65% of amino acids contained in the protein. The present invention further provides a process of producing the amino acid composition.