Method for producing powdery seasoning
US5980957A · kind A · utility
1Cited by
3References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 20, 1996 |
| Grant date | Nov 9, 1999 |
| Priority date | — |
| Expiry date | Feb 20, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing powdery seasoning with constant quality, with no occurrence of coagulation under storage. The method comprises culturing koji mold in heated and expanded defatted soybean, maintaining a dispersion of the resulting culture in a sodium chloride solution under enzymatically active conditions, separately collecting a liquid dispersion medium from the enzymatic reaction product, adding a liquid seasoning to the liquid dispersion medium, and spray drying the resulting mixture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.