发明名称 |
Process for producing liquid seasoning |
摘要 |
A process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.
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申请公布号 |
US4587127(A) |
申请公布日期 |
1986.05.06 |
申请号 |
US19830534278 |
申请日期 |
1983.09.21 |
申请人 |
KIKKOMAN CORPORATION |
发明人 |
AKAO, TAKESHI;NAGATA, SHUICHI;OSAKI, KATSUMICHI;OKAMOTO, YOSHIHARU |
分类号 |
A23L1/238;(IPC1-7):A23L1/20 |
主分类号 |
A23L1/238 |
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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