Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same
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United States of America Patent
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Issued Date -
Oct 15, 2009
app pub date -
Oct 26, 2006
filing date -
Nov 17, 2005
priority date (Note) -
Abandoned
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Abstract
is inoculated into the soybean hull thus obtained and cultured therein to give a solid seed koji. By using this seed koji, brewed foods (for example, soy sauce, miso, a liquid seasoning and so on) free from wheat-origin component are produced. Thus, it is possible to obtain a seed koji which is free from wheat-origin component, shows a high sporulation rate of the koji mold and has excellent koji-making properties. Use of this seed koji makes it possible to produce brewed foods which are comparable in qualities to the brewed foods produced by using a seed koji which has been cultured in a wheat medium.
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