Koji starter for fermentation, koji for fermentation, and seasoning

Patent metadata

Field	Value
Publication number	US-10609943-B2
Application number	US-201515312463-A
Country	US
Kind code	B2
Filing date	May 20, 2015
Priority date	May 21, 2014
Publication date	Apr 7, 2020
Grant date	Apr 7, 2020

Abstract

A seed koji ( Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.

First claim

The invention claimed is:

1. Seed koji ( Aspergillus starter) for brewing obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, wherein the seed koji raw material is a pea.

2. The seed koji for brewing according to claim 1 , wherein the pea is a cracked pea.

3. The seed koji for brewing according to claim 2 , wherein a grain size of the cracked pea is in a range of 500 to 4000 μm.

4. The seed koji for brewing according to claim 1 , further including a seed coat of pea as the seed koji raw material.

5. The seed koji for brewing according to claim 4 , wherein an amount of addition of the seed coat of pea is in a range of 12.5 to 75.0 wt. %.

6. Koji for brewing obtained by inoculating the seed koji for brewing according to claim 1 into peas and performing cultivation.

7. A seasoning obtained by producing the koji for brewing according to claim 6 with a salt solution, and then performing fermentation and maturation by lactic acid bacteria and yeast(s).

8. The seasoning according to claim 7 , wherein a crudely refined protein derived from a food item that does not contain an allergen is added during preparation.

9. The seasoning according to claim 7 , containing one or a plurality of components selected from a group consisting of arabitol, mannitol, erythritol, sorbitol, and galactitol, wherein
the arabitol is in an amount of 2 mg/mL or more,
the mannitol is in an amount of 2 mg/mL or more,
the erythritol is in an amount of 1 mg/mL or more,
the sorbitol is in an amount of 0.3 mg/mL or more, and
the galactitol is in an amount of 0.03 mg/mL or more.

Assignees

• Kikkoman Corp

Inventors

• Nakahara Takeharu
• Shinozaki Yohei
• Shiga Kazuki
• Yamazaki Tatsuya

Classifications

• C12N1/14 Primary

  Fungi (culture of mushrooms A01G18/00; as new plants A01H15/00); Culture media therefor · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title

• A23L27/50 Primary

  Soya sauce · CPC title

• A23L27/24

  prepared by fermentation · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title