Egg-koji enhances the richness and umami taste of whole egg

• Published in: Food Science and Technology Research Vol. 30; no. 3; pp. 343 - 352
• Main Authors: Nakagawa, Takuro, Aki, Tsunehiro, Miyamoto, Tetsuya, Miki, Shouhei, Shidara, Hiroyuki, Yamashita, Hideyuki, Watanabe, Kenshi
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2024; Japan Science and Technology Agency
• Subjects: Amino acids; Aroma compounds; Aspergillus oryzae; Bitter taste; egg; Eggs; Fatty acids; fermented food; Flavors; Koji; Saltiness; Taste; Triglycerides; Umami

Egg-koji, fermented eggs by koji-mold (Aspergillus oryzae, A. sojae, and A. luchuensis), contains various enzymes that are expected to change the flavor and components of eggs. Digestion of whole egg liquid with egg-koji resulted in an increase in amino acid content, aroma component and free fatty a...