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AssigneeNestec S.A.
InventorsJohannes Baensch, Walter Gaier, Hazel Geok Neo Khoo, Howe Ling Lai, Bee Gim Lim
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A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, and the seasoning composition is obtained without preparing a moromi. Inoculation with the lactic acid bacteria culture is carried out either in the hydrolysis stage or in the koji preparation stage, and the hydrolysis may be carried out in two stages with the culture present during the first stage and so that the temperature of the first stage hydrolysis is between 20.degree. C. and 60.degree. C. and particularly between 25.degree. C. and 50.degree. C. and so that the second stage temperature is from 2.degree. C. up to 20.degree. C., and the second stage hydrolysis is carried out for at from 12 hours to 25 days and the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days.
In a process for preparing a food seasoning composition wherein the process comprises preparing a koji material from protein-containing and carbohydrate materials and then adding water to the koji material and hydrolyzing the koji material, the improvements comprising preparing the koji material and in the absence of added salt, hydrolyzing the koji material in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for from 6 hours to 28 days to obtain liquid and solid hydrolyzate material and separating the liquid and solid material to obtain a liquid seasoning composition without preparing a moromi.
In a process for preparing a food seasoning composition wherein the process comprises preparing a koji material from protein-containing and carbohydrate materials and then adding water to the koji material and hydrolyzing the koji material, the improvements comprising preparing the koji material and in the absence of added salt and in a first hydrolysis stage, hydrolyzing the koji material and in the presence of a culture of lactic acid bacteria at a temperature between 20.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 to prepare first hydrolyzate material and in a second hydrolysis stage, hydrolyzing the first hydrolyzate material in the absence of added salt at a temperature of from 2.degree. C. to 20.degree. C. at a pH of from 4.5 to 10 to obtain liquid and solid hydrolyzate material, wherein the second stage hydrolysis is carried out for from 12 hours to 25 days and wherein the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days, and separating the liquid and solid hydrolyzate material to obtain a liquid seasoning composition without preparing a moromi.
Dependencies are inferred from the claim text.