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AssigneeAjinomoto Co., Inc.
InventorsMichinari SAKURAI, Kaname FUJITA, Naoko HISHIYA, Yuki OKABE
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The present invention provides a method for producing a salt-free miso-like food having strong umami and rich flavor with strong taste. As a means to solve the problem, a liquid koji is prepared by culturing an aspergillus in a predetermined amount of lactic acid bacterium culture solution or a supernatant thereof. The thus-obtained liquid koji is added to a food material, and koji making is performed in a hermetically sealed koji-making machine while successively or intermittently supplying disinfected air thereto. Subsequently, a lactic acid bacterium culture solution or a supernatant thereof is mixed into the obtained koji, and optionally a food material is mixed therewith. The obtained mixture is provided as it is or in paste form to give moromi, and the moromi is hydrolyzed in the absence of salt.
A liquid koji, obtainable by culturing an aspergillus in 5 to 500 times its amount by weight of a lactic acid bacterium culture solution or a supernatant thereof.
A bone-metabolism-improving composition, comprising a quick-brewed miso-like food having a soy isoflavone aglycone form of 80 to 100%.
A bone-metabolism-improving composition, comprising a quick-brewed miso-like food having isoflavone aglycone form of 80 to 100%, obtained by a process comprising:
Dependencies are inferred from the claim text.