Seasoning, texture improver and drip inhibitor
US6299927A · kind A · utility
2Cited by
0References
7Claims
0Family size
Inventors
Key dates
| Filing date | Nov 22, 1999 |
| Grant date | Oct 9, 2001 |
| Priority date | — |
| Expiry date | Nov 22, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/50
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A seasoning selected from the group consisting of soy sauce, miso (fermented salty soybean paste), mirin (sweet sake) sauce and sweetener, characterized in that it is alkaline. The present invention is useful as a texture improver for food materials containing fibrous protein as a major component and a drip inhibitor for food materials containing fibrous protein as a major component.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.