Process for producing koji and utilization of the koji

Details Process for producing koji and utilization of the koji Process for producing koji and utilization of the koji

1977-04-26

1978-09-19

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

426 18, 426 46, 426 52, 426 60, 426335, 426532, 426589, A23L 120, A23L 1238

Patent

active

041155912

ABSTRACT:
In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.

REFERENCES:
patent: 4028470 (1977-06-01), Hayashi et al.
Furia, "Handbook of Food Additives", Chemical Rubber Co., 1968, pp. 158-163 and 169-172.

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