| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
Red-koji and red-koji fermented products prepared from Monascus sp. was expected the health benefit for human, while its use for foods is not popular because of the acrid flavor. This research is aimed to extend the posobility of red-koji for foods. First, the characteristic flavor compounds of red-koji and red-koji fermented foods were identified by GC-MS, LC-MS/MS, and sensory evaluation. The formation mechanism was investigated. Furthermore, we improved the process of red-koji shochu making for application in industry.
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