Preparation of koji

Abstract

Abstract PURPOSE: To prepare koji, capable of reducing the fermentation and aging period remarkably, when used for charging the unrefined fermented food, and scarcely containing various bacteria, by adding a lower fatty acid salt and lactic acid backteria or yeasts to the material for preparing koji. CONSTITUTION: Raw materials for preparing koji are mixed with (A) 0.05W 8.0wt%, preferably 0.1W3.0wt%, based on the total raw materials of at least one fatty acid salt selected from the group consisting of alkali metal and alkaline earth metal salts of formic, acetic, propionic, and butyric acids, and (B) 10 1 W10 6 , preferably 10 2 W10 4 microorganisms selected from lactic acid bacteria and yeasts, per gram of the materials in any stage of preparation of materials or koji. COPYRIGHT: (C)1980,JPO&Japio

Inventors

• 👤 Fumio Noda
• 👤 Keitaro Mogi
• 👤 Akio Hagiwara
• 👤 Takashi Iwaasa

Bibliographic Details