MY191622A - Method for making a fermented food composition - Google Patents

Method for making a fermented food composition

Info

Publication number
MY191622A
MY191622A MYPI2017702820A MYPI2017702820A MY191622A MY 191622 A MY191622 A MY 191622A MY PI2017702820 A MYPI2017702820 A MY PI2017702820A MY PI2017702820 A MYPI2017702820 A MY PI2017702820A MY 191622 A MY191622 A MY 191622A
Authority
MY
Malaysia
Prior art keywords
food composition
fermented food
making
fermented
optionally
Prior art date
Application number
MYPI2017702820A
Other languages
English (en)
Inventor
Lan Qin
Li Chen
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of MY191622A publication Critical patent/MY191622A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
MYPI2017702820A 2015-04-03 2015-04-03 Method for making a fermented food composition MY191622A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2015/075858 WO2016155004A1 (fr) 2015-04-03 2015-04-03 Procédé de fabrication d'une composition d'alimentaire fermenté

Publications (1)

Publication Number Publication Date
MY191622A true MY191622A (en) 2022-07-04

Family

ID=57005388

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2017702820A MY191622A (en) 2015-04-03 2015-04-03 Method for making a fermented food composition

Country Status (4)

Country Link
CN (1) CN107404917B (fr)
MY (1) MY191622A (fr)
PH (1) PH12017550065B1 (fr)
WO (1) WO2016155004A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR20180100492A (el) * 2018-11-01 2020-06-15 Δεας Α.Ε. Επεξεργασια-Τυποποιηση-Εμπορια Ελαιων Και Γεωργικων Προϊοντων Τεχνολογια παρασκευης ελιων διπλης γεμισης σκορδου και πικαντικης πιπεριας χαλαπενιο
CN112971037A (zh) * 2021-03-23 2021-06-18 四川省食品发酵工业研究设计院有限公司 一种芽菜豆瓣酱的制作方法
WO2025153619A1 (fr) * 2024-01-16 2025-07-24 Matr Foods Aps Hydratation d'aliments fermentés

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0330630A (ja) * 1989-06-27 1991-02-08 Toshimitsu Kitamura 青果物の漬物の製法
KR100324132B1 (ko) * 1999-08-17 2002-02-20 김근실 작두콩을 이용한 청국장 및 그의 제조방법
CN1192718C (zh) * 2002-09-16 2005-03-16 郑秀德 一种酱豆的制备方法
JP2004350507A (ja) * 2003-05-27 2004-12-16 Teiai Yasu 唐辛子の糀醤油漬食用たれ及び該たれの製造方法
CN101416708A (zh) * 2007-10-26 2009-04-29 肖三红 一种干黄豆酱及其制作方法
CN102461874A (zh) * 2010-11-12 2012-05-23 巩雪 一种泡椒辣椒酱
KR20120104464A (ko) * 2011-03-13 2012-09-21 김재규 생두를 이용한 청국장, 청국장가루, 볶음 청국장, 숙성 청국장, 숙성 청국장가루, 간장, 된장, 된장가루, 고추장, 고추장가루 및 그 제조방법
CN103039949B (zh) * 2012-11-21 2017-05-24 何太阳 萝卜酸辣酱及其生产工艺
CN103494177B (zh) * 2013-10-23 2015-06-17 攀枝花学院 山药泡菜酱及其制作方法

Also Published As

Publication number Publication date
PH12017550065A1 (en) 2018-02-05
CN107404917A (zh) 2017-11-28
CN107404917B (zh) 2021-06-25
WO2016155004A1 (fr) 2016-10-06
PH12017550065B1 (en) 2023-10-11

Similar Documents

Publication Publication Date Title
SG11201501968VA (en) Method for preparing imp fermented broth or glutamic acid fermented broth as raw material for preparation of natural flavor
MY181390A (en) Flavor improvement method for yeast cells and food quality imrproving agent
MX2012013024A (es) Composiciones edulcorantes con resabio amargo reducido y metodos de preparacion.
MY182924A (en) Enzyme compositions and uses thereof
EP3250054A4 (fr) Compositions à base d'oligosaccharides destinées à être utilisées comme ingrédients alimentaires et procédés de production de celles-ci
MX2017005342A (es) Enzimas para el malteado.
GB2525544A (en) Anaerobic fermentation of seeds of fruit
EP3331346A4 (fr) Compositions et procédés d'augmentation de rendement de plante
MX2018000941A (es) Ingrediente alimenticio rico en proteinas a partir de biomasa y metodos de produccion.
PL3322294T3 (pl) Stymulatory wzrostu roślin i sposoby ich stosowania
MX2016014244A (es) Metodo para secar mezclas de sabores de reaccion.
PL3069616T3 (pl) Sfermentowany składnik żywności
MY184573A (en) Edible fat composition
PH12015501148A1 (en) Method of producing an aromatised food or beverage product
PH12017550065B1 (en) Method for making a fermented food composition
GB2519468A (en) Process for preparing an extract of vegetable material, an extract prepared in this way and its use in animal food
WO2013190389A3 (fr) Extrait végétal enrichi en acide malique
IN2014DN08178A (fr)
WO2014173416A3 (fr) Produit fromager aéré
HUE061071T2 (hu) Alginátot tartalmazó, kalóriaszegény élelmiszerkészítmény elõállítására szolgáló eljárás
MX2022000229A (es) Metodo de reduccion de especies de bajo peso molecular en caramelo.
EP3233080A4 (fr) Compositions et procédés destinés à améliorer des caractéristiques agronomiques de plantes
HUP1400082A2 (en) Deodorant composition produced by natural ingredients and process for its preparation
PH12012000348A1 (en) Method of preserving coconut water and fruit extracts
PH12014502062A1 (en) Composition