Production of a seasoning from koji

Details Production of a seasoning from koji Production of a seasoning from koji

A - Human Necessities

23

L

A23L 1/238 (2006.01)

Patent

CA 2117408

A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, which comprises hydrolysing the fermented protein koji at a temperature of from 2° to 25°C and a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, adding salt and yeast to the hydrolysed fermented koji to farm a moromi and fermenting the moromi.

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