Professional koji making

Koji Making - Professional Lab Development Nurturing

XIN-PENG-LAI FOODS CO., LTD not only leads the fermented bean curd industry and establishes quality control R&D departments, but also takes the lead in setting up its own professional “laboratory” and builds a professional-grade “ koji making laboratory”. We also recruit many professional and talented employees for analysis, experimentation. , R & D and innovation. We developed "koji power” that was purified, developed and produced by our laboratory. The operation is performed in a sterile environment, an aseptic operating table, and an acrylic operating table to carry out relevant experiments. Through a stringent and strict hair extension process, the temperature and humidity are controlled within the optimum range to make it completely fermented, so as to ensure the production of 100% safety and high-quality products.

Exclusive strains

In order to achieve the best flavor of fermented bean curd, we breed unique strains technology. It has been continuously tried out from hundreds of strains and selects the most suitable strains for the best fermenting effect. The processes allow enzymes to decompose bacteria and a large amount of amino acid. So, it can produce the sweet taste of fermented bean curd.

The Role of Koji

Koji is a treasure house of enzymes, which produce a large variety of enzymes. It has been used for a variety of food production since ancient times. Koji can be used to make fermented foods. Such as fermented bean curd, sake, miso, soy sauce. Koji also can be made into enzyme preparation which is used as a digestive agent in medically or used decomposition enzymes of food ingredients. When the fermented bean curd is made, the Koji can assist the fermentation and ripening, so that the fermented bean curd tastes unique. After fermentation, the nutrition of the tofu is much easily received by the human body, and the flavor is added to maintain the best state of the fermented bean curd.
Koji helps maintain health, has anti-oxidation, reduce aging, strengthen the body's immune system, promote digestion, maintain the health of intestinal bacteria, improve metabolic effects.

Fusarium species (tofu)

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  Koji

  Soybeans mix with basal rice and kijo and allow the mixer to stand for a period of time. It allows the koji grow and ferment. The koji produces the enzymes which decompose the protein into amino acids.
  It is most commonly used to make “SWEET & ALCOHOLIC BEAN CURD”. The amount of amino acid will affect the degree of mouth taste.
  The taste of fermented bean curd is based on the food of the Kijo. If the soybeans are a bit more, the taste will be less. If the brown rice is a little more, the taste will be sweeter. The change in the taste of fermented bean curd over the years is probably due to a change in the ratio of soybeans to brown rice.
  【Process: Soybean and steamed basal rice → Connect with bacteria → Koji indoor fermentation → Agitate at right time → Second fermentation → Rice bean koji is completed. 】

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  Red Koji

  Red koji is a fermented food produced by the growth of red yeast bacteria on cooked rice.
  If we want to get a good quality red koji, there are many details need to be focused throughout the production process. Including the selection of rice species, excellent strains, and appropriate temperature for cultivation. In addition, it is timely replenishment, so that the red koji grows vigorously and control of temperature and humidity. Through the drying period of 7-8 days, the red koji rice is prepared. After the red koji rice is finished, it is processed with tofu. It is fermented into red koji bean curd which tastes slightly sweet.
  【Process: Basis of basal rice → inoculation of Bacteria → Control of temperature/humidity → turn over, replenishment → Drying period of 7 to 8 days → Completed. 】

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  Mucor

  Mucor grows moldy tofu from surface-dried tofu inoculated. The white mycelium grows over the surface of tofu, forming a tough film, accumulating proteases, and creating fermentation conditions. Mixed with moldy tofu, salt, and chili powder, it produces sesame oil and spicy fermented bean curd.
  【Process: place the dried tofu on the iron mesh → spray the bacteria solution with a sprayer → control the temperature/humidity → make it natural bacteria. 】