Process for producing fermented liquid food products

Details Process for producing fermented liquid food products Process for producing fermented liquid food products

1977-06-24

1978-09-26

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

426 9, 426 11, 426 18, 426 31, 426 46, 426 52, 426589, 426592, A23L 120, A23L 110, A23L 1238

Patent

active

041171691

ABSTRACT:
In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

REFERENCES:
patent: 3839930 (1974-08-01), Sakasai et al.
patent: 3937844 (1976-02-01), Koyama
patent: 4028470 (1977-06-01), Hayashi et al.
patent: 4046921 (1977-09-01), Akao et al.
Furia, T. E., "Handbook of Food Additives", The Chemical Rubber Co., Cleveland, Ohio, pp. 159-160.

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