Title:
糸状菌の前培養菌体を用いた短時間製麹方法
Document Type and Number:
Japanese Patent JP6883865
Kind Code:
B2
Abstract:
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.
Inventors:
Toyoshima Kaiyuki
Keitaro Kudo
Yasunori Matsuura
Keitaro Kudo
Yasunori Matsuura
Application Number:
JP2018223861A
Publication Date:
June 09, 2021
Filing Date:
November 29, 2018
Export Citation:
Assignee:
Yamasa Shoyu Co., Ltd.
International Classes:
C12N1/14
Domestic Patent References:
| JP7231772A | ||||
| JP58126753A | ||||
| JP3151851A |
Foreign References:
| WO2011078324A1 | ||||
| WO2007058061A1 |
Other References:
日本醸造協会誌、1996年、91巻、7号、478~482頁
フスマ用大型貯留サイロ|医薬・食品・化粧品|納入事例|サークルフィーダの株式会社ヨシカワ,2005年 5月,[2020年5月14日検索],URL,https://www.yoshikawa-cf.co.jp/example/archives/17
栃倉辰六郎編,醤油の科学と技術,日本醸造協会,1988年,p82、83
フスマ用大型貯留サイロ|医薬・食品・化粧品|納入事例|サークルフィーダの株式会社ヨシカワ,2005年 5月,[2020年5月14日検索],URL,https://www.yoshikawa-cf.co.jp/example/archives/17
栃倉辰六郎編,醤油の科学と技術,日本醸造協会,1988年,p82、83
Attorney, Agent or Firm:
sk patent corporation
Akihiko Okuno
Hiroyuki Ito
Akihiko Okuno
Hiroyuki Ito