US3552981A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Fermenting whey and producing soy sauce from fermented whey
Assignee: Beatrice Companies Inc
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Filing: 1969-05-29
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Granted: 1971-01-05
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Expires: 1989-05-29
Abstract
Abstract WHEY IS FERMENTED WITH A LACTASE ENZYME UNDER AEROBIC CONDITIONS WITH AGITATION TO OBTAIN A FERMENT. TO THE FERMENT IS ADDED A HYDROLYZED VEGETABLE PROTEIN AND SALT AND THE MIXTURE IS HEATED TO AT LEAST 150* F. AFTER HEATING A FERMENTED TYPE SOY SAUCE IS OBTAINED. THIS CAN BE MIXED WITH NON-FERMENTED SOY SAUCE OR ADDITIONAL HYDROLYZED VEGETABLE PROTEIN TO GIVE A FERMENTED ORIENTAL TYPE SOY SAUCE FLAVOR.
Inventors
- 👤 Anthony J Luksas
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 04:31
CPC Classifications
A; A23; A23C; A23C21/00; A23C21/02; A23L; A23L27/00; A23L27/20; A23L27/24; A23L27/25
Claims Analysis
Total Claims: 0
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References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1974-01-04 | 1974-07-06 | 1975-01-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-01-04 | 1978-07-06 | 1979-01-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-01-04 | 1982-07-06 | 1983-01-05 | $7700.00 | Window Closed / Lapsed |