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. |
申请公布号 |
EP0727153(A2) |
申请公布日期 |
1996.08.21 |
申请号 |
EP19960301005 |
申请日期 |
1996.02.14 |
申请人 |
AJINOMOTO CO., INC. |
发明人 |
NISHINOMIYA, TAKESHI, C/O FOOD RES. & DEV. LAB.;YAMAMOTO, HIROSHI, C/O FOOD RESEARCH & DEV. LAB.;YAMAURA, TSUTOMU, C/O FOOD RESEARCH & DEV. LAB.;KATAOKA, JIRO, C/O FOOD RESEARCH & DEVELOPMENT LAB;SAEGUSA, TADAAKI, C/O FOOD RESEARCH & DEV. LAB. |
分类号 |
A23L27/14;A23L27/24;A23L27/50 |
主分类号 |
A23L27/14 |
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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