| 摘要 |
PROBLEM TO BE SOLVED: To obtain an improving agent for rice koji (aspergillus) product capable of keeping the quality improving effect or the quality keeping effect of rice koji in a food containing rice koji, effective for suppressing the characteristic smell of rice koji and enabling the use of rice koji to various foods. SOLUTION: This improving agent for rice koji product is composed of rice koji and a calcium component. The calcium component consists of at least one substance selected from calcium phosphate, calcium lactate, calcium pyrophosphate, calcium carbonate, egg shell calcium, shell calcium and animal bone calcium. The amount of the calcium component is preferably 0.05-20 wt.% based on the rice koji. |
