Class / Patent application number | Description | Number of patent applications / Date published |
426046000 | Legume | 50 |
20080206402 | Food Products Containing Legume Products and Processes for Producing the Food Products - Food products containing legume products, as well as processes for producing the food products are disclosed. | 08-28-2008 |
20080226769 | Process For Producing Soybean Protein and Process For Producing Processed Meat Food Using the Soybean Protein - The present invention aims to provide a process for producing a soybean protein wherein transglutaminase is used to improve both the gel property and the emulsifying property. Namely, it is a process for producing a soybean protein comprising treating a soybean protein solution or soybean protein slurry with transglutaminase, wherein a heat treatment is performed before or after the treatment with transglutaminase. | 09-18-2008 |
20080233237 | Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food - Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning. | 09-25-2008 |
20080241316 | Soy Sauce Containing 5'-Nucleotides and Method For Producing the Same - The present invention relates to a method for producing a 5′-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5′-nucleotides; and a 5′-nucleotide-containing soy sauce obtained according to the method. | 10-02-2008 |
20080268098 | High-Fiber Soybean Products and Process for the Preparation Thereof - A process for preparing a whole soybean food product including the steps of: mechanically milling soaked or germinated soybeans; micronizing the resulting crude milled soybeans by an enzymatic means, mechanical means or a combination thereof; and homogenizing the resulting soybean milk, without producing soybean refuse, provides whole soybean food products containing the entire nutritious components of soybeans, the process being environmentally friendly because no soybean peel refuge is generated. | 10-30-2008 |
20080292752 | Manufacturing Method of Soybean Paste by Protease and Its Processed Products - The present invention relates to a medium composition comprising fermented Korean hot pepper paste, undiluted solution of brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing gamma-aminobutyric acid (GABA) using the medium. More precisely, the present invention relates to a medium composition for culturing lactobacillus having GAD activity, the composition comprising fermented hot pepper paste, brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing a high concentration of gamma-aminobutyric acid from the medium additionally added with glutamic acid or glutamate. The present invention provides a method of producing a high concentration of gamma-aminobutyric acid using the above medium with low production costs. Since the by-products of pastes are used as medium compositions, this medium itself can be added to other pastes or foods to produce functional foods containing gamma-aminobutyric acid. | 11-27-2008 |
20080299254 | METHOD OF MAKING TOFU USING PROBIOTIC LACTOBACIULLS - Disclosed is a process for the preparation of ground, processed and fermented bean curd (i.e., tofu) using probiotic | 12-04-2008 |
20080311244 | Manufacturing Method for Fermented Soybeans Having Increased Gamma-Amino Butyric Acid Content - The present invention relates to a method of manufacturing fermented soybeans having increased gamma- aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mix ed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which ha s been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for health. | 12-18-2008 |
20090041895 | METHOD FOR PRODUCING SOY SAUCE - The invention relates to a method for producing soy sauce using an amylolytic enzyme comprising a Carbohydrate Binding Module. | 02-12-2009 |
20090053363 | Method for Producing Soybean Paste Containing Pine Mushroom - The present invention relates to a method for producing a soybean paste containing pine mushrooms, which comprises processing pine mushrooms, mixing the processed pine mushrooms with fermented soybeans (meju), fermenting and maturating the meju mixed with the processed pine mushrooms, wherein the step of processing pine mushrooms comprises shattering raw pine mushrooms which are neither heated nor dried; boiling grains in water, maturating the boiled grains, drying the mature grains and pulverizing the dried grains to grain powder; and mixing the shattered pine mushrooms with the resulting grain powder, kneading the resulting mixture and drying the resulting dough. According to the present invention, we can produce a soybean paste containing pine mushrooms, which can maximize the unique tastes, flavors and nutritive elements of pine mushrooms and minimize the loss of nutritive elements in soybeans. | 02-26-2009 |
20090098246 | FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME - It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide a process for producing such a brewed soy sauce, comprising: preparing a soy sauce koji; preparing a soy sauce moromi by adding an aqueous common salt solution to the soy sauce koji at a ratio of water within 170% to 450% (V/V); fermenting and maturating the soy sauce moromi; adding either a soy sauce koji alone or a combination of a soy sauce koji and an aqueous common salt solution to the soy sauce moromi during the fermentation and maturation; and further fermenting and maturating the soy sauce moromi after the addition thereof. | 04-16-2009 |
20090098247 | LACTIC ACID-FERMENTED SOYBEAN LIQUID COMPOSITION AND METHOD FOR PRODUCTION THEREOF - The lactic acid-fermented soybean liquid composition according to the present invention is obtained by adding lactic acid bacteria to a soybean liquid in which the content of the soybean particles having a particle size of 50 μm or larger is less than 5%, and subjecting the resulting composition to lactic acid-fermentation in the presence of one or two or more kinds of alkaline metal salts at 230 ppm or more in terms of alkaline metal(s). The lactic acid-fermented soybean liquid composition preferably has a content of the particles derived from soybeans having a particle size of 100 μm or larger of less than 1% of all particles, a pH of 3.0 to 5.5, and a breaking strength of 9.0 gf or lower. | 04-16-2009 |
20090142449 | Tofu production method - The tofu production method is a process for producing tofu that uses transglutaminase enzyme to improve the texture and elasticity of the tofu, so that soft or silken tofu is more resistant to mechanical abuse during food preparation, and firm tofu can be sliced. The amount of transglutaminase is less than 0.001 parts by weight, or less than 2 units per gram. According to one process, the coagulant and the transglutaminase are added to cold soymilk, placed into a tofu tray and sealed, heat-treated at 50° C. for 0.5-1 hour, then at 85° C. for 40-70 minutes to produce silken tofu. According to another process, the coagulant is added to the soymilk and the mixture is coagulated to form curds at 85° C., the whey is drained from the curds, the curds are cooled to 50° C., the transglutaminase is added, and the curds are placed into a pressing mold to make firm tofu. | 06-04-2009 |
20090148557 | Foamed food comprising soybean flour as the main component - Disclosed are dough for foamed food and foamed food such as bread, containing soybean flour as a main raw material, with containing neither wheat flour gluten nor silk fibroin, capable of forming a sponge-like crosslinked network structure, and dough for foamed food and foamed food such as bread, containing soybean flour as a main raw component such that the amount of the soybean flour is more than 50 parts by weight and the amount of the wheat flour is less than 50 parts by weight with the total of the soybean flour and the wheat flour being 100 parts by weight. | 06-11-2009 |
20090162479 | PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED BUSHO-SHU - The present invention relates to a process for producing a soy sauce koji having a reduced Busho-shu which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced Busho-shu obtained by this production process. Specifically, the process for producing a soy sauce koji is characterized by using a combination of a koji mold having a high isobutyric acid productivity and another koji mold having a low isobutyric acid productivity. The present invention also relates to a process for producing a soy sauce having a reduced Busho-shu and a soy sauce obtained by this production process. | 06-25-2009 |
20090258110 | Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same - [PROBLEMS] To provide a seed koji for brewing, which is suitable for wheat allergy patients and wheat intolerance patients (patients with celiac disease) and the medium of which is completely free from wheat-origin component, a koji for brewing, brewed foods and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] Whole soybeans are hulled. A koji mold belonging to the genus | 10-15-2009 |
20090285935 | SYSTEM FOR MAKING PRODUCTS WITH IMPROVED PARTICLE MORPHOLOGY AND PARTICLE DISTRIBUTION AND PRODUCTS - A method for improving the physical, functional and organoleptic properties of product particles is described for fiber, protein, carbohydrate and cellulosic materials. The method involves modifying the particles within the product to meet certain particle morphology parameters. Products themselves also are disclosed, and these include corn-originating products, specifically including products for producing ethanol soybean-originating products, and other products. | 11-19-2009 |
20100015282 | Conversion Of Soybean Hulls To Ethanol And High-Protein Food Additives - Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of animals, including humans. | 01-21-2010 |
20100080867 | Fermented Ingredient - Provided is a hydrolyzed pea protein based fermentation process employing | 04-01-2010 |
20100124585 | METHOD OF PRODUCING KOJI PELLETS - A method of producing Koji pellets comprises: mixing soybeans and grain powders; grinding the mixed soybeans and powders; and extruding the ground admixture into pellets using an extruder, wherein the soybean protein of the ground admixture is heat-denaturized. | 05-20-2010 |
20100196535 | USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT - The present invention relates to a method of preparing a fermented soy-based product, said method comprising:
| 08-05-2010 |
20100291264 | NOVEL STRAIN IN NATTO-PRODUCING BACTERIA AND SOFT NATTO PRODUCED BY USING SAID STRAIN - [Object] To provide a strain in natto-producing bacteria that is suitable for the production of soft natto (a fermented soybean product). | 11-18-2010 |
20110045135 | PROCESSED SOYBEAN FOOD AND METHOD OF PRODUCING THE SAME - Soy milk having a concentration of 10% to 15% is mixed with coagulant agent liquid that is obtained by dissolving a coagulant agent in warm water that is in an amount of 0.5 to 1.5 times a volume of the soy milk to obtain a curd. The coagulant agent coagulates protein contained in the soy milk. Thus obtained curd is dehydrated so that its water content to mass of the whole curd is within a range from 60% to 72% to obtain a processed soybean food of the present invention. In the present invention, the coagulant agent contains a compound selected from a group consisting of magnesium chloride and calcium chloride in a ratio of 0.2% to 0.5% of mass of the soy milk. | 02-24-2011 |
20110091603 | METHOD OF REDUCING THE PURINE CONTENT OF AN EDIBLE MATERIAL - Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from | 04-21-2011 |
20110111092 | BACILLUS SUBTILIS HA PRODUCING FIBRINOLYTIC ENZYME AND MUCILAGE HIGHLY, METHOD OF PREPARING FERMENTED SOYBEANS USING THE SAME STRAIN, AND SOYBEANS PREPARED BY THE METHOD - The present invention provides | 05-12-2011 |
20110151056 | Method of enzymatically degrading raw whole vegetables - A method of enzymatically degrading raw whole vegetables that includes providing a raw whole vegetable composition having a first outer layer to which a plurality of enzymes that includes carbohydrase, protease, and/or lipases is applied for a time that is sufficient to form an enzyme-degraded vegetable. | 06-23-2011 |
20110183035 | COOKING METHOD USING AN AUTOMATIC PRESSURE DOUBLE BOILER - A cooking method using an automatic pressure double boiler is provided. The cooking method can prevent steam containing the medicinal or nutritive components in the medicine or health food from leaking out of the cooking pot, and thus keep the medicinal or nutritive effect of the medicine or health food, compared with conventional cooking methods, such as baking with fire, boiling with water, frying with oil, steaming, etc. The cooking method does not allow the boiled water or steam to enter the inner cooking pot, thereby acquiring pure medicinal or nutritive components from the medicine or health food. Since the cooking method heats the medicine or food with the energy of the steam from the boiled water, not direct or conducted heat energy from an electric heater, it cannot burn the medicine or food although it heats it to extract the pure medicinal or nutritive components and condenses them. | 07-28-2011 |
20110250313 | Protein Hydrolysate Compositions - The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment. | 10-13-2011 |
20110318454 | NUTRITIONAL BEVERAGE AND A METHOD OF MAKING THE SAME - A refreshingly acidic beverage which is a potent mineralizing drink and a method of making it is described. It is made from grains, preferably barley and soy and contains physiological supplements of calcium, magnesium and amino acids that can be well assimilated. The method involves use of enzymes, including a carbohydrate oxidase and a catalase during brewing. | 12-29-2011 |
20120009301 | METHOD FOR REMOVING PHORBOL ESTER IN ORGANIC SUBSTANCE, METHOD FOR PRODUCING HIGH-PROTEIN ORGANIC SUBSTANCE, HIGH-PROTEIN ORGANIC SUBSTANCE, METHOD FOR PRODUCING FEED AND FEED - A phorbol ester component is removed by decomposition at a low cost with a high degree of treatment capability from an organic substance containing a phorbol ester component, whereby a high-protein organic substance is produced. | 01-12-2012 |
20120045547 | Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same - Disclosed is a functional fruits and vegetables bean curd without salt water, and a method for preparing the same, in which the method has advantages that a low digestibility caused from the processing of the existing beans, and the problem regarding the salt water or salt contained in the bean curd can be basically improved by using the germinated soybean sprouts and the fermentation aging solution, and the bean curd having the rich fermentation metabolites that have greatly increased nutrient component and functional component as well as the nutrient of the soybean can be manufactured. | 02-23-2012 |
20120045548 | METHOD FOR IMPROVING A BEAN-BASED PRODUCT - The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a | 02-23-2012 |
20120128824 | Enzyme-Modified Soybean Product - The present invention relates to a method of producing a modified soybean product, such as a modified soybean meal, comprising use of a proteolytic enzyme. The invention further relates to use of a proteolytic enzyme in the production of a feed or feed additive product. | 05-24-2012 |
20120177782 | SOY MILK FERMENTATION - The present invention relates to a method for preparing a soy-based fermented food product using | 07-12-2012 |
20120177783 | LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING THE SAME - The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0. | 07-12-2012 |
20120183645 | METHOD AND SYSTEM FOR MANUFACTURING WHOLE SOY MILK - A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or “stink' of the beans. By using the entire bean the problem of waste generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins. | 07-19-2012 |
20120231118 | METHOD FOR PREPARING SOYBEAN PASTE - Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency. | 09-13-2012 |
20120231119 | SOY MILK CONTAINING FIBROUS MATERIAL AND TOFU-LIKE FOOD, PROCESSES FOR PRODUCTION OF THOSE PRODUCTS, AND DEHULLED SOYBEAN POWDER MATERIAL - Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq/kg to 3.0 meq/kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material. | 09-13-2012 |
20130196028 | CHICKPEA PREPARATION AND USES THEREOF - A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an amylase and a phytase. The method for includes isolating a soluble fraction from said chickpea suspension thereby producing the chickpea preparation enriched with nutritional components. | 08-01-2013 |
20130273204 | USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT - The present invention relates to a method of preparing a fermented soy-based product, said method comprising:
| 10-17-2013 |
20130287893 | Fermented Ingredient - Provided is a hydrolyzed pea protein based fermentation process employing | 10-31-2013 |
20130323360 | PROBIOTICS-CONTAINING SOYBEAN OLIGOSACCHARIDE PRODUCT AND PREPARATION THEREOF - Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides. | 12-05-2013 |
20140004225 | VERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME | 01-02-2014 |
20140030380 | Manufacturing Method for Food With Enhanced Taste and Method for Enhancing Taste of Food - The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an enhanced taste, including by adding a peptide mixture obtained by hydrolyzing, with an enzyme, a composition containing β-conglycinin, and a method of enhancing the taste of food, including a step of adding the peptide mixture. | 01-30-2014 |
20140141122 | CONVERSION OF SOYBEAN HULLS TO ETHANOL AND HIGH-PROTEIN FOOD ADDITIVES - Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of animals, including humans. | 05-22-2014 |
20140302199 | TOFU MANUFACTURING PROCESS - An improved tofu having reduced beany flavor, whiter color, more elasticity, reduced porosity and more consistent characteristics than traditional tofu. | 10-09-2014 |
20150037461 | METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT - Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. | 02-05-2015 |
20150296823 | SOLID FERMENTED SOY MILK PRODUCT AND PROCESS FOR MANUFACTURING SAME - The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria. | 10-22-2015 |
20150305378 | PRODUCTION OF TAMARI SOY SAUCE - Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce. | 10-29-2015 |
20160015055 | PROCESS FOR PREPARING FERMENTED SOYBEAN MEAL - An improved method for producing fermented soybean meal which performs fermentation process and drying process separately in the production of the fermented soybean meal. The method for preparing fermented soybean meal enables prevention of contamination by various germs while shortening the time required for its preparation compared to the conventional method. Therefore, the method can be widely used to more economically prepare the fermented soybean meal. | 01-21-2016 |