Invention Grant
- Patent Title: Koji fermented composition, seasoning using the same, antioxidant, and food or beverage
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Application No.: US15107945Application Date: 2015-01-29
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Publication No.: US09961930B2Publication Date: 2018-05-08
- Inventor: Masahiro Yamamoto
- Applicant: KIRISHIMA HIGHLAND BEER CO., LTD.
- Applicant Address: JP Kagoshima
- Assignee: Kirishima Highland Beer Co., Ltd.
- Current Assignee: Kirishima Highland Beer Co., Ltd.
- Current Assignee Address: JP Kagoshima
- Agency: Haug Partners LLP
- Agent William S. Frommer
- Priority: JP2014-023263 20140210
- International Application: PCT/JP2015/052513 WO 20150129
- International Announcement: WO2015/119036 WO 20150813
- Main IPC: A23B7/10
- IPC: A23B7/10 ; C12N1/14 ; A23L27/24
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.
Public/Granted literature
- US20160309760A1 KOJI FERMENTED COMPOSITION, SEASONING USING THE SAME, ANTIOXIDANT, AND FOOD OR BEVERAGE Public/Granted day:2016-10-27
Information query
