Cpc International, Inc.

Rudi Muller

Doris Blortz

Barbara Frank

Johann Bohatiel

Hans Bohrmann

Rolf W Stute

Dieter Maier

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

Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.

Seasoning sauce

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.

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Sinsheim, Germany

Rudi Muller