Utilization of Beni-koji (Monascus koji) for Miso and Soysauce
نویسندگان
چکیده
منابع مشابه
Effects of non heating Monascus Koji on the texture of bread
I.緒言 紅麹菌の生産する紅麹色素は,食品の着色料,着香 料,保存剤として幅広く利用されており,抗菌作用 (Wong et al., 1977, Wong et al., 1981, Martinkova et al., 1999),発癌予防効果(安川等,1991),抗炎症作 用(Yasukawa et al., 1994, 1996)などの生理活性作 用を有することが知られている.穀類に紅麹菌を生育 させた紅麹には,コレステロール生合成阻害活性を有 す る モ ナ コ リ ン K(Endo et al, 1979, 1980, 1985a, 1985b)や血圧降下作用を有するγ-アミノ酪酸(辻等, 1992a,1992b,1992c,1992d,1992e,1993,久代等, 1996)などの生理活性物質が含まれていることが報告 されている.近年,モナコリン K には骨形成たんぱ ...
متن کاملEffect of Black Soybean Koji Extract on Glucose Utilization and Adipocyte Differentiation in 3T3-L1 Cells
Adipocyte differentiation and the extent of subsequent fat accumulation are closely related to the occurrence and progression of diseases such as insulin resistance and obesity. Black soybean koji (BSK) is produced by the fermentation of black soybean with Aspergilllus awamori. Previous study indicated that BSK extract has antioxidative and multifunctional bioactivities, however, the role of BS...
متن کاملOccupational hypersensitivity pneumonitis in a koji brewer
Koji is a fermenting agent used in many traditional Japanese foods, and Aspergillus oryzae is the most frequently used microorganism in koji production. Few cases of hypersensitivity pneumonitis due to A. oryzae have been reported. However, physicians should recognize the disease because of the increasing globalization of food production.
متن کاملImproved palatability and bio-functionality of super-hard rice by soaking in a barley-koji miso suspension.
Cooked grains of ae rice cultivars are too hard and non-sticky due to the presence of long-chain amylopectin, and ae rice cultivars are therefore called ``super-hard rice'' and cannot be used as table rice. However, they are promising in terms of their bio-functionality such as preventing diabetes. Miso (soybean paste) is a yeast-fermented food, made from steamed soybeans, salt, and inoculated ...
متن کاملLow-salt O-miso produced from Koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso.
The author prepared low-salt miso by koji fermentation using soy-oncom and okara-oncom (9:1), at which time soybeans and okara were fermented with Neurospora intermedia (oncom miso, i.e. O-miso). Its usefulness as a seasoning, as well as high antioxidative activity in vitro and antimutagenicity have already been presented. In this study, the antioxidative activity of O-miso in vivo, as well as ...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1994
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.89.948