Claims for Patent: 5,523,100

Summary for Patent: 5,523,100

Title:	Production of a seasoning
Abstract:	A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.
Inventor(s):	Teh; Shiok G. (Singapore, SG)
Assignee:	Nestec S.A. (Vevey, CH)
Application Number:	08/273,340
Patent Claims:	1. A process for preparing a seasoning agent comprising mixing a koji with water and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days to obtain a hydrolyzed koji, adding salt to the hydrolyzed koji to form a moromi and fermenting the moromi. 2. A process according to claim 1 wherein the koji is hydrolyzed at a temperature of from 2.degree. C. to 20.degree. C. for a time of from 12 hours to 25 days. 3. A process according to claim 1 wherein the koji is hydrolyzed at a temperature of from 3.degree. C. to 15.degree. C. for a time of from 18 hours to 22 days. 4. A process according to claim 1 wherein the koji is hydrolyzed at a temperature of from 4.degree. C. to 10.degree. C. for a time of from 24 hours to 20 days. 5. A process according to claim 1 wherein the koji is hydrolyzed in the absence of added salt. 6. A process according to claim 1 wherein the koji is hydrolyzed in the substantial absence of added salt. 7. A process according to claim 1 wherein the koji to be hydrolyzed is mixed with water in a ratio of one part by weight koji to one to five parts by weight water. 8. A process according to claim 1 wherein the koji is mixed with sterile water. 9. A process according to claim 1 wherein the koji is agitated while being hydrolyzed. 10. A process according to claim 1 wherein the moromi is fermented under aerobic conditions. 11. A process according to claim 1 wherein the moromi is fermented under anaerobic conditions. 12. A process according to claim 1 further comprising separating solid residue from the fermented moromi to obtain a liquid sauce. 13. A process according to claim 12 further comprising pasteurizing the liquid sauce. 14. A process according to claim 13 further comprising concentrating the pasteurized sauce. 15. A process according to claim 14 wherein the pasteurized sauce is vacuum-dried. 16. A process according to claim 15 further comprising milling the vacuum-dried sauce into a powder. 17. A process according to claim 1 wherein the moromi is fermented for a time of from 1 week to 6 weeks. 18. A process according to claim 1 wherein the moromi is fermented for a time of from 2 weeks to 4 weeks. 19. A process according to claim 1 further comprising preparing the koji to be hydrolyzed from a cooked plant protein material. 20. A process according to claim 19 wherein the koji is prepared by extruding wheat gluten into porous pieces, cooking the extruded pieces, mixing the cooked pieces with carbohydrates and a culture of Aspergillus and fermenting to obtain a koji.

Details for Patent 5,523,100

Applicant	Tradename	Biologic Ingredient	Dosage Form	BLA	Approval Date	Patent No.	Expiredate
Merck Sharp & Dohme Corp.	ZOSTAVAX	zoster vaccine live	For Injection	125123	05/25/2006		2013-08-21