Koji produced from soybean hypocotyl, preparation method thereof, and soy hypocotyl products prepared from said koji
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United States of America Patent
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N/A
Issued Date -
Oct 31, 2002
app pub date -
Feb 28, 2002
filing date -
Feb 28, 2001
priority date (Note) -
Abandoned
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Abstract
Koji is produced from soybean hypocotyl as a koji substrate by: (a) soaking the soybean hypocotyl in water for a period ranging from 1 min to 30 hrs; (b) steaming the soaked soybean hypocotyl at a temperature ranging from 90 to 140.degree. C.; (c) inoculating Bacillus sp., Aspergilllus sp or a mixture thereof to the steamed soybean hypocotyl in an amount ranging from 0.01 to 10 wt % based on the total weight of the soybean hypocotyl; and (d) culturing the inoculated soybean hypocotyl at a temperature ranging from 15 to 55.degree. C., a relative humidity ranging from 40 to 100% and at a pH ranging from 3 to 10 for a period ranging from 1 to 8 days.
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