| 摘要 |
1,009,430. Mushroom seasonings. MEIJI SEIKA KAISHA Ltd., and KINKI YAKULT SEIZO KABUSHIKI KAISHA. March 20, 1962 [June 6, 1961], No. 10554/62. Heading A2B. Seasonings are made by immersion of mushrooms in a solution which contains cellulose derived from cellulose-producing micro-organisms, e.g. species of Trichoderma, Myrothecium, Actinomycetes, Aspergillus, in order to decompose the cellulose and hemi-cellulose components of the mushroom, and concentrating the product to liquid, pasty or powdery condition. The mushrooms, exemplified by Cortinellus shiitake and Agaricus Campestris, are finely divided and treated for 2-24 hours at 20-60‹C. at pH 2.5-6.5 in the enzyme solution. |
