CONDIMENT OBTAINING METHOD Russian patent published in 2002 - IPC

Abstract RU 2187947 C2

FIELD: food-processing industry. SUBSTANCE: method involves processing fermented proteic kodzi obtained from protein-containing material and carbohydrate; performing hydrolysis of mixture of fermented proteic kodzi and yeast at temperature of from 2 C to 25 C and pH of 4.5-10 for time ranging from 6 h to 28 days. Method allows condiment with organoleptic stability and stable consistency to be obtained and production process to be reduced to 1-6 weeks. EFFECT: increased efficiency and improved quality of product. 13 cl, 4 ex

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RU 2 187 947 C2

Authors

Niderberger Peter

Behnsh Jokhannes

Kkhoo Khazel Geok Neo

Laj Khove Ling

Lim Bi Dzhim

Dates

2002-08-27—Published

1997-09-16—Filed