Process for producing koji for fermented food products

Details Process for producing koji for fermented food products Process for producing koji for fermented food products

C - Chemistry, Metallurgy

12

M

195/50

C12M 1/00 (2006.01) A23L 1/105 (2006.01) A23L 1/20 (2006.01) A23L 1/23 (2006.01) A23L 1/238 (2006.01) C12P 1/00 (2006.01)

Patent

CA 1053166

ABSTRACT OF THE DISCLOSURE A process for producing koji for fermented food products which comprises modifying an unmodified koji-sub- strate composed of a vegetable protein material and a vegetable carbohydrate material, inoculation a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.

255119

Affiliated with

Also associated with

Rating

Process for producing koji for fermented food products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for producing koji for fermented food products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing koji for fermented food products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-993929