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1. (WO2015119036) KOJI FERMENTED COMPOSITION, SEASONING USING SAME, ANTIOXIDANT, AND FOOD OR BEVERAGE

Pub. No.:    WO/2015/119036    International Application No.:    PCT/JP2015/052513
Publication Date: Fri Aug 14 01:59:59 CEST 2015 International Filing Date: Fri Jan 30 00:59:59 CET 2015
IPC: C12N 1/14
A23L 1/22
A23L 1/226
Applicants: KIRISHIMA HIGHLAND BEER CO., LTD.
霧島高原ビール株式会社
Inventors: YAMAMOTO, Masahiro
山元 正博
Title: KOJI FERMENTED COMPOSITION, SEASONING USING SAME, ANTIOXIDANT, AND FOOD OR BEVERAGE
Abstract:
Provided are: a koji fermented composition that, when using black koji fungus, has a reduced amount of generated citric acid without a loss in xylanase activity or acid protease activity of the black koji fungus; and a method for producing the koji fermented composition. The koji fermented composition is obtained by contacting tea leaves to black koji fungus, and culturing the result.