Process for producing koji for fermented food products

Details Process for producing koji for fermented food products Process for producing koji for fermented food products

1980-04-22

1981-12-29

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

426 11, 426 18, 426 46, 426 52, 426 60, 426589, 426592, A23L 110, A23L 120, A23L 1238

Patent

active

043082840

ABSTRACT:
In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.

REFERENCES:
patent: 3711303 (1973-01-01), Luksas et al.
patent: 3937844 (1976-02-01), Koyama
patent: 4046921 (1977-09-01), Akao et al.
patent: 4115591 (1978-09-01), Noda et al.
patent: 4117169 (1978-09-01), Noda et al.
patent: 4180590 (1979-12-01), Kazuo et al.
patent: 4209535 (1980-06-01), Williams

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