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

1976-06-08

1977-06-07

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 46, 426 49, 426 52, 426589, A23L 120, A23L 1238

Patent

active

040284700

ABSTRACT:
Producing koji for fermented food products by modifying an unmodified koji-substrate composed of a vegetable protein material and a vegetable carbohydrate material, inoculating a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.

REFERENCES:
patent: 2107133 (1938-02-01), Snelling
patent: 3764708 (1973-10-01), Aonuma et al.

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