Enzyme preparation from koji fermentation
AssigneeNestec S.A.
InventorsHelge Ulmer, Beatrice Diono, Swen Rabe
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Abstract
The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus. The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus, to a process of producing the enzyme preparation, and to the use of the preparation.
Claims18
An enzyme preparation obtained from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus.
A process for producing an enzyme preparation comprising the step of fermenting a mushroom with Aspergillus to produce a Koji fermentation.
A method for the hydrolysis of a cereal product, a meat product, or a combination thereof comprising using an enzyme preparation obtained from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus.
A method for the preparation of a food product such as a seasoning sauce, taste maker, soup, dehydrated seasoning, bouillon or paste comprising using an enzyme preparation obtained from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus.
Dependencies are inferred from the claim text.