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    • 1. 发明授权
    • Method for production of garlic paste
    • 大蒜酱生产方法
    • US4649052A
    • 1987-03-10
    • US743208
    • 1985-06-10
    • Naoki SumiHiroshi YamashitaYasuo Sekizuka
    • Naoki SumiHiroshi YamashitaYasuo Sekizuka
    • A23L19/00A23L27/10A23L27/60A23L1/214A23L1/221
    • A23L27/60A23L27/105
    • A method for the production of non-odorous garlic paste is disclosed. This method comprises (i) subjecting garlic bulbs as wrapped in the skin to a heating treatment, adding water to the garlic bulbs, coarsely crushing the garlic bulbs, and separating the skin and the unwanted part of garlic bulbs from the resultant crushed mass of garlic and leaving behind a garlic clove-containing liquid, (ii) heating the clove-containing liquid together with vitamin B.sub.1, rice bran, or yeast added thereto, (iii) heating the resultant blend in the presence of a cellulase or in the absence of the cellulase thereby obtaining a mixture, and (iv) heating either the liquid part of the mixture resulting from the removal of solids therefrom or the mixture in its unmodified form together with soybean flour, soybean milk, or soybean milk flour.The cellulase used in this method is produced by a microorganism belonging to genus Trichoderma or the genus Aspergillus.
    • 公开了一种生产无味大蒜酱的方法。 该方法包括:(i)将包裹在皮肤中的大蒜鳞茎进行加热处理,向大蒜灯泡中加入水,粗大地粉碎大蒜球茎,并将大蒜的皮肤和不想要的部分从所得的大蒜中分离出来 并留下含蒜蓉的液体,(ii)将含有丁香的液体与加入的维生素B1,米糠或酵母一起加热,(iii)在纤维素酶存在下加热所得共混物,或在不存在 纤维素酶,从而获得混合物,和(iv)加热从其中除去固体的混合物的液体部分或其未改性形式的混合物以及大豆粉,豆浆或豆浆粉。 在该方法中使用的纤维素酶由属于木霉属或曲霉属的微生物产生。