Process and product of making a vegetable protein hydrolysate food seasoning
US4798736A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jul 22, 1987 |
| Grant date | Jan 17, 1989 |
| Priority date | — |
| Expiry date | Jul 22, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/21
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A dietetic food seasoning is claimed, characterized in that, for its production, vegetable proteins are hydrolyzed with 2 to 7.5 times the amount by weight of 15-30% by weight aqueous hydrochloric acid and/or phosphoric acid at 100.degree. C. to 120.degree. C., the hydrolyzate is optionally treated with active carbon, neutralized with 30-60% by weight aqueous potassium hydroxide solution until a pH value of 4-6.8 has been reached, the resultant mixture is optionally concentrated to a volume of 1.2 to 2.8 liters per kilogram of vegetable protein used, and filtered, after allowing to stand for at least two hours at 10.degree. C. to 30.degree. C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.