FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT

Provided is a fermented food product that has sweetness without relying on the addition of a saccharide. The fermented food product is obtained by fermenting a starting material using koji, the fermented food product being characterized by satisfying the following requirements: (a) the starting mate...

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Bibliographische Detailangaben
Hauptverfasser:	KAWA, Hiromichi, TAKIGUCHI, Arisa, KAKUDA, Hiroyuki, ICHISE, Hideyuki, MORISHITA, Yoshitaka
Format:	Patent
Sprache:	eng ; fre ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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