YAMABE S,KANEKO K,INOUE H,et al.Maturation of fermentedrice-koji miso can be monitored by an increase in fatty acid ethyl ester. Bioscience Biotechnology and Biochemistry . 2004Maturation of Fermented Rice-koji Miso Can Be Monitored by an Increase in Fatty Acid Ethyl Ester[J] . Shigeo YAMABE...
The “clouds”are nothing more than unfermented rice solids deliberately left floating around inside. There are several styles or forms that nigori-zake can take. Much nigori-zake is sweet and smooth and creamy in texture. Then there is the “o chunky you’l want to eat it with a fork”...
Shio koji(塩麹, 塩糀) is a traditional Japanese ingredient used to marinate, tenderize, and enhance the umami in foods, or as a salt substitute. This fermented natural seasoning is made with just salt, water, and rice koji! Shio koji tenderizes food and brings out the umami and sweetness...
It is an ancient ingredient but due to growing interest in fermented foods and their health benefits, it has recently increased in popularity as it is a tasty, slightly healthier alternative to salt. To make it at home you will need koji rice – rice grains that have been inoculated with ...
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in miso with aging was systematically examined by ELISA and immunoblotting with a monoclonal anti...
Average combination ratio of glutinous rice: Meju... HO Cho,JG Kim,HJ Lee,... - 《Applied Biological Chemistry》 被引量: 0发表: 1981年 Changes in the Microflora and Enzyme Activities of Kochujang Prepared with Different Koji during Fermentation Kochujangs(fermented hot pepper-soybean paste) ...
5) Fermented Soybean Paste 掖醅 6) reflux fermented grains 回醅 补充资料:糟鸡 原料: 越鸡1只(约重2500克)、精盐125克、绍兴香糟250克、绍兴糟烧酒250毫升、味精5克 “糟鸡”使用的原料越鸡,即浙江萧山大种鸡。相传2000多年前原养在越王宫内,专供帝王后妃观赏玩乐用,后传入民间饲养,故又称越鸡。越鸡生...
(soybean paste), shoyu (soy sauce), tane-koji (seed rice malt), douche (fermented and salted black soybean), bean curd seasoning and vinegar. Thanks to its potent ability to produce amylase and protease that allows it to decompose proteins and different starches into sugars and amino acids ...
Table I summarizes typical Japanese fermented beverages and foods with the respective Aspergillus species used in their manufacture. Figure 1 shows brown rice (A), polished rice (B), and koji (C) used for sake brewing (Fig. 2). A brief outline of koji preparation for sake and tane koji ...
This invention relates to an improved process for producing koji which is suitable for use in the manufacture of fermented food products such as soy sauce, miso and sake (wine from rice), and particularly to an improved process for producing koji for fermented products. The koji promotes the ...