首页>
外国专利>
SEED KOJI FOR BREWING, KOJI FOR BREWING, BREWED FOODS AND METHOD OF PRODUCING THE SAME
SEED KOJI FOR BREWING, KOJI FOR BREWING, BREWED FOODS AND METHOD OF PRODUCING THE SAME
展开▼
机译:酿造用种子KOJI,酿造用KOJI,酿造食品及其制造方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
[PROBLEMS] To provide a seed koji for brewing, which is suitable for wheat allergy patients and wheat intolerance patients (patients with celiac disease) and the medium of which is completely free from wheat-origin component, a koji for brewing, brewed foods and a method of producing the same. [MEANS FOR SOLVING PROBLEMS] Whole soybeans are hulled. Akoji mold belonging to the genus Aspergillus 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.
展开▼
机译:[问题]提供一种酿造种子苦曲 I>,该种子适用于小麦过敏症患者和小麦不耐症患者(腹腔疾病患者),并且其培养基完全不含小麦起源成分,酿造,酿造食品的酒曲 I>及其生产方法。 [解决问题的方法]将整个大豆去壳。将属于曲霉 I>属的 Akoji I>霉菌接种到由此获得的大豆壳中,并在其中进行培养以产生固体种子 Koji。 I>可以生产不含小麦来源成分的酒曲 I>酿造食品(例如酱油,大酱, I>液态调味料等)。因此,可以获得不含小麦起源成分,显示出 koji I>霉菌的孢子形成率高并且具有优异的 koji < / I>制作属性。使用这种种子 koji I>使得可以生产品质与通过使用已经在小麦培养基中培养的种子 koji I>生产的酿造食品相当的酿造食品。
展开▼