Koji-making method by koji-cutting

Details Koji-making method by koji-cutting Koji-making method by koji-cutting

1988-05-27

1990-05-15

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 46, A23L 120, A23L 1238

Patent

active

049256793

ABSTRACT:
A koji-making method using a rotary type aeration koji-making apparatus having a culture floor on which a koji-substrate is placed, a plurality of cutting blade holders located at a position above the koji-substrate and a plurality of cutting holders attached side by side to each of the cutting holders, wherein the cutting blades are deeply inserted into the koji-substrated before and after the stage at which a koji-substrate solidifying phenomenon takes place, or when the temperature of the fermenting material rises excessively after a lapse of 22 to 25 hours from the beginning of koji-making to vertically cut the koji-substrate by making use of the vertical movement of the cutting blades and the concentrical movement of the culture floor, thereby obtaining koji possessing an excellent flavor.

REFERENCES:
patent: 2709656 (1955-05-01), Greer et al.
patent: 4048340 (1977-09-01), Izumi
patent: 4108058 (1978-08-01), Sjoholm et al.
patent: 4209535 (1980-06-01), Williams
patent: 4407826 (1983-10-01), Noda et al.

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