Patent ID: 6383532
Filing Date: 2002-05-07
Classification: A23J,A23L

Abstract:
A process for production of a hydrosylate comprising the steps of:fermenting a Koji substrate comprising a protein containing material and a carbohydrate that has been inoculated at the beginning of the fermentation step with a culture of lactic acid bacteria selected from the group consisting of L. sake, L. plantarum, L. cuvatus, and mixtures thereof that is capable of imparting a specific characteristic note to the hydrosylate at an inoculation density of about 103 to 107 cfu/g of fermented Koji, the fermenting step being conducted under conditions sufficient to produce a fermented Koji; and hydrolyzing the fermented Koji at a temperature of about 2Â° C. to 50Â° C. and a pH of 5.8 to 6.5 for a period of about 1 to 20 days to produce a hydrosylate, wherein the characteristic note of the hydrosylate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.