# US 5,352,464 A · Process for the manufacture of salt-free, condensed seasoning powder

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- Number: US 5,352,464 A
- Document ID: US5352464A
- Status: Granted
- Kind: A
- Application number: 07/661,174
- Filed: 1991-02-27
- Granted: 1994-10-04
- Earliest claimed: 1990-04-17
- Assignees: Fundokin Shoyu Kabushiki Kaisha
- Inventors: Michiro Kotegawa
- Web page: https://patentgrep.com/patent/US5352464A

## CPC

- A23L 27/50: Soya sauce
- A23L 27/14: Dried spices
- A23L 27/45: {Salt substitutes completely devoid of sodium chloride}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of: adding koji mold to proteinaceous and/or starch-rich starting materials to produce koji; subjecting the koji to hydrolysis, without adding salt, in the presence of alcohol; removing insolubles from the hydrolysate; and concentrating and drying the remaining mother liquor to yield seasoning powder.

## Claims

### Claim 1

A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of:
(a) adding koji mold to proteinaceous and/or starch-rich starting materials to produce koji;
(b) subjecting said koji to hydrolysis, without adding salt, in the presence of alcohol;
(c) removing insolubles from the hydrolysate; and
(d) concentrating and drying the remaining mother liquor to yield seasoning powder.

### Claim 2 (depends on 1)

The process of claim 1, wherein said koji mold is Aspergillus sojae or Aspergillus oryzae.

### Claim 3 (depends on 1)

The process of claim 1, wherein said protein-aceous materials are of animal, vegetable, or microorganismal origin.

### Claim 4 (depends on 3)

The process of claim 3, wherein said proteinaceous materials are selected from the group consisting of soy bean, soy protein products, wheat gluten, corn gluten, or refined soy protein.

### Claim 5 (depends on 1)

The process of claim 1, wherein said starch-rich materials are selected from the group consisting of rice, wheat, barley, wheat bran, and corn.

### Claim 6 (depends on 1)

The process of claim 1, wherein said starting materials are subjected to a pretreatment selected from the group consisting of conventional pressure and heat puffing, heat treatment, and a combination thereof.

### Claim 7 (depends on 1)

The process of claim 1, wherein the amount of water employed for hydrolysis in step (b) is in the range of from about 1 to about 2 times the weight of said koji.

### Claim 8 (depends on 1)

The process of claim 1, wherein the amount of said alcohol in step (b) ranges from 3 to 50% by volume.

### Claim 9 (depends on 1)

The process of claim 1, wherein the temperature is from about 30.degree. C. to about 40.degree. C.

### Claim 10 (depends on 1)

The process of claim 1, wherein said hydrolysate is obtained within about 1 to about 5 days.

### Claim 11 (depends on 1)

The process of claim 1, wherein said alcohol is ethanol.

### Claim 12 (depends on 1)

The process of claim 1, wherein the taste of said seasoning powder is varied by varying the ratio of said starting proteinaceous material to said starch-rich starting material, and also by varying the types thereof.

### Claim 13

A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of:
(a) sprinkling 100 kg of soy protein products with 140 l of water to produce a soy protein products/water mixture;
(b) pretreating said mixture with heat and pressure;
(c) adding 100 kg of roasted and ground wheat grain to said mixture in step (b), and mixing thoroughly;
(d) inoculating said mixture in step (c) with Aspergillus sojae;
(e) holding said mixture at about 30.degree. C. for two days to yield soy koji;
(f) mixing said soy koji with 270 l of water and 20 l of 99.5% ethanol;
(g) subjecting said mixture to hydrolysis at 38.degree. C. for 72 hours, with occasional agitation, to produce an hydrolysate;
(h) compressing said hydrolysate to yield mother liquor;
(i) removing insolubles from said mother liquor;
(j) concentrating said mother liquor to half the original volume under reduced pressure to produce a concentrate; and
(k) drying and pulverizing said concentrate to produce seasoning powder.

### Claim 14 (depends on 13)

The method of claim 13, wherein 200 l of water are employed in step (a).

### Claim 15 (depends on 1)

The product produced by the process of claim 1.

### Claim 16 (depends on 13)

The product produced by the process of claim 13.

### Claim 17 (depends on 14)

The product produced by the process of claim 14.