A PROCESS FOR THE PRODUCTION OF A SEASONING SAUCE |
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| 申请号 | PCT/EP9501386 | 申请日 | 1995-04-13 | 公开(公告)号 | WO9528853A3 | 公开(公告)日 | 1995-12-21 |
| 申请人 | CPC MAIZENA GMBH; | 发明人 | MUELLER RUDI; FEICK KARL-HEINZ; FRANK BARBARA; RIEDEL ULRICH; BLORTZ DORIS; | ||||
| 摘要 | The present invention relates to a process for the production of a seasoning sauce using one or more microorganisms usual for the production of soy sauces, a fungus-covered, enzyme-containing koji substrate of divided bread having a high wheat gluten content being initially mashed with an enzymatic, salt-containing wheat gluten hydrolyzate, whereupon the fermentation is carried out in several steps, starting at 30 to 35 °C, via 40 to 45 °C in a later step to room temperature in the last step, without further enzyme addition for a total of 1 to 8 weeks. The resulting seasoning sauce has a soy sauce-like taste but a lighter color and high nitrogen and glutamate contents. The fermentation period can be reduced by a special process control. | ||||||
| 权利要求 | |||||||
| 说明书全文 | |||||||
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