发明名称 |
Method for producing powdery seasoning |
摘要 |
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.
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申请公布号 |
US5980957(A) |
申请公布日期 |
1999.11.09 |
申请号 |
US19960605551 |
申请日期 |
1996.02.20 |
申请人 |
AJINOMOTO CO., INC. |
发明人 |
NISHINOMIYA, TAKESHI;YAMAMOTO, HIROSHI;YAMAURA, TSUTOMU;KATAOKA, JIRO;SAEGUSA, TADAAKI |
分类号 |
A23L1/223;A23L1/23;A23L1/238;(IPC1-7):A23J1/14;A23J3/16;A23L1/20 |
主分类号 |
A23L1/223 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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