Process for producing a seasoning sauce using smoked pork rind
Patent 6110510 Issued on August 29, 2000. Estimated Expiration Date: 
August 5, 2017. 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.
August 5, 2017. 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 ReferencesProcess for producing koji and utilization of the koji Process for producing liquid seasoning Process for producing seasoning Process for the production of a seasoning sauce from bread Patent #: 5407689 InventorsApplicationNo. 905537 filed on 08/05/1997US Classes:426/56, With added enzyme, or added enzyme producing material or microorganism426/48, Of isolated carbohydrate426/55, Material is mammal or fowl derived426/589, Soup, sauce, gravy or base426/650Flavor or flavor adjunct, acidulant or condimentExaminersPrimary: Wong, LeslieAttorney, Agent or FirmForeign Patent References
International ClassA23L 001/31Foreign Application Priority Data1996-08-12 DEAbstractA process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavor with a full meaty to grilled flavor.Other References
Field of SearchMaterial is mammal or fowl derivedWith added enzyme, or added enzyme producing material or microorganism Of isolated seed, bean or nut, or material derived therefrom Legume Of isolated carbohydrate Of plant or plant derived material With added enzyme material or microorganism Yeast containing Soup, sauce, gravy or base Flavor or flavor adjunct, acidulant or condiment | |
