TH14971A3 - Kochi production process for fermentation seasonings - Google Patents

Abstract

------ 25/05/2018 ------ (OCR) page 1 of number 1 page invention summary. Kochi production process for fermentation seasonings Contains soybeans, brown rice by steaming yellow beans to swell. Let the vine cool and bring the brown rice peas over low heat to make a yellowish color, grind the mixture thoroughly and add spore powder. Spread on the curing tray at room temperature. During incubation, turn over the koji pile periodically, when the time limit is reached, koji can be fermented for seasonings. ------------

Claims (4)

Disclaimer (all) which will not appear on the advertisement page. : ------ 25/05/2018 ------ (OCR) Page 1 of 1 page Disclaimer 1. Koji Production Process for Marinated Seasoning It consists of the following steps: Step 1 Weigh the soybeans and brown rice at a ratio of 80:20 percent by weight. Step 2 Soak the soybeans in water for one night or soak them in hot water. To make the soybean puff up, this is done by a steam pressure cooker at 121 ° C for 7 minutes. Step 3 Drain the cooked soybeans. And let it cool at room temperature. Step 4 Wash the brown rice with clean water. And roasted over a light yellow color Roast for 10 minutes, then let it cool. Step 5: Ground roasted brown rice thoroughly and add 0.1% A. oryzae spore powder by weight. Step 6 Mix the soybean with roasted brown rice. Mixed with mold spore powder obtained from step 5, step 7, spread on a plastic basket primed with a thin white cloth to a thickness of 3 cm, then cover with a thin white cloth and cure at room temperature. Or in an incubator at 30 degrees Celsius for 1-120 hours by reversing the koji stack twice when fermentation is complete for 12 and 24 hours 2. Koji production process for seasoning fermentation according to claim 1 at Zong Kochi produced has the activity value of Protease in the range of 50-70 units per gram dry weight. And the activity of amylase enzyme 5,500- 5,800 units per gram dry weight ------------ ------ 06/10/2017 ------ (OCR ) Page 1 of Number 1 Page Disclaimer 1. Koji Production Process for Marinated Seasoning It consists of the following steps: Step 1, Step 2 Soak soybeans in clean water and leave it for 1 Return or immerse in hot water for 30 minutes. Puffed soybeans Then steamed with a steam pressure cooker to cook Then drain the water by scooping it into an airy basket and let it cool at room temperature 30? 2 degrees Celsius. Wash the brown rice with clean water. And take it to the beans with a soft light to turn yellow Then set aside. Step 3 Step 4 Step 5 Ground brown rice and beans thoroughly and add Aspergillus oryzae spore powder. Mix soybean with brown rice, nuts mixed with spore powder. All ingredients were spread on a plastic basket and incubated at room temperature or in an incubator at 30 ° C for 1-120 hours by turning the koji stack twice. 2. The process of koji production for fermentation, seasoning. flavor According to the claim: 1. Where the rice used as raw material for making koji is brown rice 3. Koji production process for fermentation seasonings According to the claim 1. Percentage by weight 4. Koji produced according to Clause 1-3, where the protease activity value is in the range of 50-70 units per gram. Dry weight And the activity value of the enzyme amylase 5,500-5,800 units per gram dry weight ------------ 1. Kochi production process for fermentation seasonings It consists of the following steps: Step 1: Soak soybeans in water for one night or immerse them in hot water to inflate them. Then steamed with a steamer Steam pressure to cook Then drain the water and let it cool. Step 2 Wash the brown rice with clean water. And roasted over a light yellow color Then let it cool. Step 3 To ground roasted brown rice thoroughly and add Aspergillus oryzae M-01 mold spore powder. Step 4 Mix the soybean with roasted brown rice mixed with the spore powder. Part 5 all the ingredients are spread on a plastic basket and incubated at room temperature (30 (recipe) 2 ํ C) in the incubator for 1-120 hours, turning the koji stack over 2 times. 2. Kochi production process for fermentation seasonings According to the claim 1. Where the rice used as raw material for making koji is brown rice. 3. Koji production process for fermentation seasonings According to the claim 1.% (w / w) 4. Koji produced has protease activity values in the range of 50-70 units per gram dry weight. And has an activity value Amylase enzyme 5,500-5,800 units per gram dry wt.