Koji making method

Details Koji making method Koji making method

1976-07-06

1977-09-13

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, A23L 123, A23L 134

Patent

active

040483401

ABSTRACT:
In a closed type Koji making method, gas is circulated by ventilation through a system comprising an oxygen inlet, a fan, various kinds of cyclones and a Koji making chamber. Aqueous vapor or steam is blown directly into the ventilation gas and its temperature and humidity are always maintained constant. According to the Koji making steps, temperature and humidity in the Koji making chamber are adjusted to an optimum value by opening and closing a by-pass line to effect the Koji making. Until germination of Koji-mould occurs, the ventilation gas is maintained substantially free of oxygen and the density of oxygen after the germination should be maintained at a necessary minimum value.

REFERENCES:
patent: 3647484 (1972-03-01), Yokotsuka et al.
patent: 3764708 (1973-10-01), Aonuma et al.

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