Process for producing koji for fermented food products
AssigneeKikkoman Shoyu Co., Ltd.
InventorsFumio Noda, Keitaro Mogi, Akio Hagiwara, Takashi Iwaasa
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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.
Claims10
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 from about 10.sup.1 to about 10.sup.6 cells per gram of said modified koji substrate of at least one added member selected from the group consisting of lactic acid bacteria and yeast selected from the group consisting of Leuconostoc mesenteroides var. sake, Lactobacillus sake, Pediococcus halophilus, Pediococcus soyae, Streptococcus faecalis, Saccharomyces rouxii, Torulopsis etchellsii, Torulopsis versatilis and Saccharomyces cerevisiae.
Dependencies are inferred from the claim text.