Production of seasoning

Details Production of seasoning Production of seasoning

A - Human Necessities

23

L

A23L 1/238 (2006.01) A23L 1/20 (2006.01) A23L 1/23 (2006.01)

Patent

CA 2210319

A process for the production of a seasoning which comprises preparing a fermented protein koji from a protein containing material and a carbohydrate, hydrolysing the fermented protein koji at a temperature between 25°C and 50°C and a pH of from 4.5 to 10 for a period of from 6 hours to 28 days characterised in that inoculation with a culture of a lactic acid bacteria is carried out either in the fermented protein koji stage or in the hydrolysis stage.

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