Title:
コンニャク芋麹の製造方法、および、コンニャク芋麹の利用方法
Document Type and Number:
Japanese Patent JP7178096
Kind Code:
B2
Abstract:
To provide konnyaku koji, which uses konnyaku potato having a carbohydrate content that is inedible as a food other than konnyaku as koji base.SOLUTION: There is provided a method for producing konnyaku koji, which comprises (a) a step of slicing konnyaku potatoes, (b) a step of drying sliced konnyaku potatoes, (c) a step of steaming sliced pieces of dried konnyaku potatoes, (d) a step of crushing sliced pieces of steamed konjak potatoes, and (e) a step of inoculating filamentous fungi using the crushed pieces of steamed konnyaku potatoes as a koji base to obtain konnyaku koji.SELECTED DRAWING: Figure 3
Inventors:
Adachi Rei
Toshiharu Yakushi
Naoya Kataoka
Kazunobu Matsushita
Toshiharu Yakushi
Naoya Kataoka
Kazunobu Matsushita
Application Number:
JP2019049235A
Publication Date:
November 25, 2022
Filing Date:
March 17, 2019
Export Citation:
Assignee:
Yamaguchi University
International Classes:
C12N1/14; A23L5/00; A23L19/10; C12P19/00; C12P19/02
Domestic Patent References:
| JP2014023503A |
Other References:
鈴木賢二 他,食品工場から出される副産物の高度利用について(第1報),福島県ハイテクプラザ 試験研究報告 平成4年度,1993年,53~56
吉沢淑 他,醸造・発酵食品の辞典,普及版,2010年,18~21
吉沢淑 他,醸造・発酵食品の辞典,普及版,2010年,18~21
Attorney, Agent or Firm:
Takashi Matsuzaki
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