Method for short-time koji production using pre-cultured filamentous fungi
AssigneeYamasa Corporation
InventorsYoshiyuki TOYOSHIMA, Keitaro KUDO, Yasunori MATSUURA
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Abstract
An object of the present invention is to obtain Koji having an enzyme titer equal to or higher than that based on conventional methods without contamination of putrefactive bacteria within 30 hours which is a very short Koji production time. The present invention provides a method for producing Koji for brewed foods, including the steps of: (1) obtaining pre-cultured seed Koji by pre-culturing Koji mold using a culture material with 500 g/L or less of bulk specific gravity, and (2) performing Koji production for 18 to 30 hours after inoculating the pre-cultured seed Koji into a protein raw material and/or a carbohydrate raw material.
Claims6
A method for producing Koji for brewed foods, comprising the steps of:
- (1) obtaining pre-cultured seed Koji by pre-culturing Koji mold using a culture material with 500 g/L or less of bulk specific gravity, and
- (2) performing Koji production for 18 to 30 hours after inoculating the pre-cultured seed Koji into a protein raw material and/or a carbohydrate raw material.
Dependencies are inferred from the claim text.