FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT

Title:

FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT

Document Type and Number:

WIPO Patent Application WO/2023/090354

Kind Code:

A1

Abstract:

Provided is a fermented food product that has sweetness without relying on the addition of a saccharide. The fermented food product is obtained by fermenting a starting material using koji, the fermented food product being characterized by satisfying the following requirements: (a) the starting material is one or more selected from the group consisting of legumes, grains, vegetables, and nuts; and (b) the sodium chloride content is no greater than1000 mg per 100 g of the fermented food product.

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Inventors:

KAKUDA HIROYUKI (JP)
KAWA HIROMICHI (JP)
ICHISE HIDEYUKI (JP)
MORISHITA YOSHITAKA (JP)
TAKIGUCHI ARISA (JP)

Application Number:

PCT/JP2022/042530

Publication Date:

May 25, 2023

Filing Date:

November 16, 2022

Export Citation:

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Assignee:

MIZKAN HOLDINGS CO LTD (JP)
MIZKAN CO LTD (JP)

International Classes:

A23L5/00; A23L7/104; A23L11/50; A23L19/00; C12N1/20

Foreign References:

JP2007006834A	2007-01-18
JP2014103862A	2014-06-09
JP2009045013A	2009-03-05
JP2020130062A	2020-08-31
JP2019115316A	2019-07-18
JP2020174591A	2020-10-29
JP2006141253A	2006-06-08
JP2010166842A	2010-08-05
JP2018082681A	2018-05-31
JP2019154438A	2019-09-19
JP2011223923A	2011-11-10
JP2013188152A	2013-09-26
JP2004201678A	2004-07-22
JPS54107541A	1979-08-23

Attorney, Agent or Firm:

SAEGUSA & PARTNERS (JP)

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