Seasoning sauce
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United States of America Patent
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Jun 1, 1999
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N/A
app pub date -
Aug 5, 1997
filing date -
Aug 12, 1996
priority date (Note) -
Expired
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Abstract
Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.
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