Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1980-06-02
1982-05-11
Yudkoff, Norman
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 52, 426 60, A23L 120
Patent
active
043293700
ABSTRACT:
In a process for producing a solid 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 a solid koji for fermented food products, the improvement wherein at a certain time during a period of about 10 hours to about 20 hours after the inoculation of the koji mold, the cultivation system is subjected to a drying treatment to adjust its water content to about 30.+-.5%.
REFERENCES:
patent: 3830939 (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.
patent: 4048340 (1977-09-01), Izumi
patent: 4115591 (1978-09-01), Noda et al.
patent: 4117169 (1978-09-01), Noda et al.
Hayashi Kazuya
Iwaasa Takashi
Mizunuma Takeji
Mogi Keitaro
Noda Fumio
Kikkoman Shoyu Co. Ltd.
Yudkoff Norman
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