Tane-koji(seed koji)
Tane-koji(seed koji) produced at our facilities using our advanced technology cannot be duplicated. Their stability is recognized as “stable finished koji (“dekoji” taking freshly made koji out of the koji-making room),” “the amount of bacteria in the finished koji is reduced,” and “koji can be produced with peace of mind”. Be sure to use Bio'c Tane-koji(seed koji) when developing new products and for more reliable production.
Miso Tane-koji(seed koji)
Tane-koji(seed koji) for soy sauce
Tane-koji(seed koji) for shochu
(Japanese distilled white liquor)Tane-koji(seed koji) for sake (rice wine)
(Regular Type)
| Yoi Tane For Koji Miso | This product is mainly used to produce light-colored rice miso Tane-koji(seed koji) since its coloration effect on miso is comparatively weak. This Tane-koji(seed koji) is easy to use to produce koji, thanks to its adaptability to a wide moisture range during raw ingredient processing. Although containing more neutral proteases compared to general rice miso Tane-koji(seed koji), its weak browning effect is also characteristic. |
|---|---|
| Super Kagayaki | This miso Tane-koji(seed koji) has the strongest saccharification (high enzyme production) among light-colored miso Tane-koji(seed koji). The koji mold thoroughly covers each grain of rice, resulting in a superior Tane-koji(seed koji) and reactivity. Since this starter has a higher enzyme activity than that of “Yoi Tane For Koji Miso”, the product provides full flavor by rapidly breaking down the ingredients. |
| Mugi Takara | This product is the most highly evaluated among barley miso Tane-koji(seed koji). The koji mold grows on either whole barley or hull-less barley cuts as the raw ingredient, thoroughly covering the barley resulting in a clean white koji. It is most suitable as a barley miso Tane-koji(seed koji) due to its comparatively high neutral protease activity with a low browning tendency and weak spore adhesion at the end of koji cultivation. |
| For Mame Miso | We selected a koji mold strain which grows especially well on soybeans for easy soybean koji production. This improves work efficiency by facilitating easy production of koji and weak spore adhesion. Another characteristic is that it is easy to enhance the characteristics of the soybeans due to high protease activity. |
| Shirokane | This product can be used for both rice koji and barley koji. The color of the finished koji will be especially white since the color of the spores is white. It also can be used as the Tane-koji(seed koji) for white miso types used due to the comparatively high enzyme activity. Since amylolytic strength is particularly strong, it can be used for amazake (sweet sake beverage), salted koji, etc. Another characteristic of Hakugin is that there is very little change in the coloring of amazake since the enzymes which promote coloration are extremely weak. |
*Specifications for the Regular Type are: 20g/bag (for 200kg of dry ingredients), 100g/bag (for 1,000 kg of dry ingredients).
(Analysis of finished koji)
| Product name | α-amylase | Neutral Proteases | Whiteness of Finished Koji | Browning Tendency |
|---|---|---|---|---|
| Yoi Tane For Koji Miso | 115 | 110 | ○ | + |
| Super Kagayaki | 130 | 100 | ○ | ++ |
| Mugi Takara | 120 | 70 | ○ | + |
| For Mame Miso | 100 | 80 | ― | +++ |
| Shirokane | 140 | 60 | ◎ | ― |
“Additive-free Miso Tane-koji(seed koji)” by Bio’c
| Regular Type | Additive-free Miso Tane-koji(seed koji) | Specification | |
|---|---|---|---|
| Yoi Tane For Koji Miso | → | Additive-free Miso Tane-koji(seed koji) No.1 | 30g/ton |
| Mugi Takara | → | Additive-free Barley Miso Tane-koji(seed koji) | 20g/ton |
| For Mame Miso | → | Additive-free Soybean Miso Tane-koji(seed koji) | 20g/ton |
| Shirokane | → | Additive-free Rice Miso Tane-koji(seed koji) | 20g/ton |
*The weight ratio of an additive-free miso Tane-koji(seed koji) to raw ingredients 1/3-1/5 for the regular type.
*Other types, in addition to the regular type, are also available as additive-free Tane-koji(seed koji). Feel free to inquire.
*1. As of March 24, 2005. *2. In addition, retention of purchase records is mandatory. Reference: “To display products as “additive-free”, and description of disease prevention efficacy of miso, retention of documents which show reasonable proof is required for the corresponding label for two years or more from the time of labeled product shipment. (excerpt from “Fair Competition Code” regarding miso product labeling). *3. In cases where a powdered ingredient is added to an additive-free koji starter as a miso extender at the miso production facility, the Tane-koji(seed koji) can still be considered as additive-free.
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