The astonishing depth and kokumi
in flavor from Rice Koji.
Advantageous in allergen free, gluten free,
non-gmo, and vegan product development.
Koji is malted rice used in the fermentation process for Miso, Sake, Soy sauce, and other
fermented products
“Kokumi” is sensed in taste, aroma, and texture by stimuli triggered by differing compounds in various ways. These stimuli are what characterize the foundation or base of a flavor experience.
* Information from “Chemistry and Biology” Vol. 54, No. 2, 2016; The Science of “Koku” in Foods; Toshihide Nishimura, Ai Egusa
Sugars and amino acids/peptides are formed by the degradation of starch and protein, respectively, by enzymes formed in the fermentation and aging of Koji. When heated, the Maillard reaction progresses and the complex flavor component “melanoidin” is produced.
By adding Koji Powder, “melanoidin” adds another dimension or “deeper” flavor to the final product. Also, it increases the longevity and “longer lasting” taste. Moreover, what makes this product special is that it offers a complexity of flavors and adds a fermented note to food through the fermentation and aging process.
By the addition of Koji Powder, there are several effects found in sensory. For example, “milk” flavors, umami, sourness, and aroma all are enhanced; an overall richer and fuller flavor profile can be achieved.
Add 0.5% of Koji Powder based on the weight of the sauce, soup or spice mix.