Peptide-containing seasoning
US8691302B2 · kind B2 · utility
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3References
7Claims
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Key dates
| Filing date | Jul 2, 2009 |
| Grant date | Apr 8, 2014 |
| Priority date | — |
| Expiry date | Sep 25, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/50
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.