Process for producing liquid seasoning
Patent 4587127 Issued on May 6, 1986. Estimated Expiration Date: 
September 21, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
September 21, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesContinuous production of fermented liquids Process for producing koji for fermented food products Patent #: 4308284 InventorsAssigneeApplicationNo. 06/534278 filed on 09/21/1983US Classes:426/46, Legume426/52, With added enzyme material or microorganism426/62Yeast containingExaminersPrimary: Rosen, SamAttorney, Agent or FirmInternational ClassA23L 1/238 (20060101)Foreign Application Priority Data1982-10-25 JPAbstractA process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.Other References
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