Comprehensive Microbial Starter Manufacturer AKITA KONNO CO.,LTD

JPN / ENG

Products for making miso

Products for making miso

Package form

Granular type: one bag contains 200g product for making 200kg koji.
Powder type: one bag contains 70g product for making 200kg koji.

Yamabuki

This koji starter yields middle-length mycelia and the growth is relatively slow during the first half of the process for making koji. Completed-koji is characterized by a strong haze and a better aroma, and is used for making miso.

Package form: powder type

Yamabuki No.2

This koji starter yields middle-length mycelia with high activity of amylase and is used for making light colored miso.

Package form: powder type

Yamabuki No.3

This koji starter yields middle-length mycelia,and is suitable for mechanical manufacturing koji system because of quick growth initiation and fast growth rate. Koji mold is characterized by possessing high activity of neutral protease and easy-to-use.

Package form: powder type

Tanshoku-Toka-yo

The koji starter for glycation in making light-colored miso koji. This koji starter yields middle- and short length mycelia with strong activity of diastatic enzyme and koji making easily. Suitable for making sweet miso.

Package form: powder type

Gekko

This koji starter yields long-length mycelia with brown discoloration. Characterized by bland taste and aroma.

Package form: powder type

For miso

This koji starter yields middle-length mycelia and characterized by a better aroma, the color completed koji is white, miso will turn raddish-brown in color.

Package form: granular type / powder type

Aglycon

This koji starter is characterized by yields b-glucosidase with a strong activity that can transfer glucoside-bound isoflavone to aglycon-bound isoflavone.

Package form: powder type

For barley miso

This koji starter yields short-length mycelia with smooth progress of hydrolysis due to its high amylase activity. Characterized by fast process for adnation of mycelium.

Package form: powder type

For soybean miso

This koji starter for making soybean miso. This koji starter yields a high protease and fertility activity and bringing “umami” of soybean out.

Package form: powder type

Koji Starter for MisoThe length of the fungal filament formedLevels of temperature changed during fermentation processLevels of aromatic odorItashimarispore implantation timeα-amylase   S-amylase   NPA   ACP   Degree of brownish discoloration in koji made
Yamabukimediumslow rise in the beginningnormallaxslow199036210120300+
Yamabuki No.2mediumslow rise in the beginninggoodlaxslow210038711025700+
Yamabuki No.3mediumnormalgoodlaxslow224040511826800+
Tanshoku-Toka-yomedium-shortnormalgoodlaxnormal28005108022200+
Gekkolongslow rise in the beginninggoodstrongslow14503008515700
For Misomediumnormalgoodrather strongnormal13803058417500
Agryconmediumnormalgoodrather strongslow11802334415429
For barley Misoshortsharp rise in the beginninggoodlaxnormal30105108222300+
For beans Misoshortnormalgoodlaxnormal3756814139100+

Enzyme activities (represented per dry weight) were measured by means of the of the petri dish method at our laboratory in accordance with the standard method of analysis in National Research Institute of Brewing (only acid carboxypeptidase) and in Laboratory of Shinshu Miso Institute (the others), respectively. All values may change depending on the difference in raw materials and in methods of making koji. Accordingly, data is an example and is no guarantee of the absolute value.

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