Kikkoman
Koji substrate moisture and heat: KikkomanRecent Research Landscape
Inconsistent enzymatic activity during soy protein breakdown leads to poor umami profiles and high sodium requirements. This lever engineers the koji-substrate interface to maximize ergothioneine and flavor precursors while reducing salt content.
What technical problems is Kikkoman addressing in Koji substrate moisture and heat?
Inconsistent seasoning fermentation quality
Low concentrations of organic acids and B vitamins in traditional fermentation limit the functional and nutritional value of the final product. Increasing these specific metabolites enhances the biological efficacy and flavor profile of the food article.
Microwave induced food dehydration
Traditional liquid or fresh koji-based seasonings suffer from rapid microbial spoilage and physical instability during storage. Eliminating moisture while maintaining enzymatic activity prevents flavor loss and texture deterioration in processed food applications.