Cpc International, Inc.

Bestfoods

Doris Blortz

Rudi Muller

Johann Bohatiel

Barbara Frank

Hans Bohrmann

Dieter Maier

Rudi M&uuml;ller

The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.

Process for the production of a mushroom flavoring

The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.

Process for preparing a protein hydrolysate from protein containing

A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.

Process for the production of a seasoning sauce based on oat

A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.

Growing community of inventors

Ilsfeld, Germany

Doris Blortz