Americans are hungry for food and beverage alternatives that can meet nutritional needs using fewer resources without sacrificing taste or the use of additives. More than half (61%) of Americans consider science and technology critical in achieving these initiatives, and fermented foods are gaining momentum to meet changing consumer demands.
For thousands of years humans have relied on fermentation for food and beverages, such as beer, kimchi, and yogurt. Fermented foods bring modern technologies to centuries-old food processing methods offering chefs and food processors new possibilities for meeting changing consumer expectations. Many adults (41%) would buy a fermented product even if unfamiliar with the process, while most (80%) say they would try products from these methods if the packaging included a description.
The latest spin on an age-old Japanese fermentation process is proving to be a critical time-saver in the time intensive food preparation process without compromising on flavor.
A cornerstone of Japanese cuisine
Yeast, fungi, and bacteria are among the most widely recognized microorganisms used in anaerobic processes to break down food components. Breaking down glucose into other components like amino acids or alcohol to enhance tastes, maintain moisture, and tenderize meats.
But instead of yeast or bacteria, a centuries-old Japanese fermentation tradition uses koji mold, the same mold group, Aspergillus oryze, used for fermenting foods such as miso and soy sauce.
The “rice koji” is created by planting the “koji mold” in steamed rice before allowing it to ferment. During the fermentation and aging process, ethyl alcohol is used during the fermentation process primarily for microbiological control. Rice koji is grain-free, making it naturally gluten, allergen, and animal-free eliminating the need to purchase multiple seasonings to cater to food sensitivities and consumer preferences.
Until recently, “Shio Koji,” a traditional Japanese condiment made from rice koji has only been available in paste form. However, the paste is less versatile requiring extra preparation to ensure evenness and consistency.
Through patented technology the seasoning is now available in liquid form. Hanamaruki’s Liquid Shio Koji is readily dispersible in any solution, making it compatible with seasonings and sauces, saving time in the kitchen. The propriety process retains a larger portion of active enzymes during the liquefication process using a non-heat-treated fermentation method.
A versatile ingredient
Chefs, culinary professionals, and food processors need versatile ingredients that retain meat juiciness and enhance texture and flavor without adding time to the preparation process. Shio Koji contains natural enzymes that break down proteins, making it an excellent meat tenderizer.
Liquid Shio Koji has active enzymes such as protease, amylase, and others that break down food proteins into amino acids and peptides. This process brings out the Umami, the Japanese description for the “essence of deliciousness” in food and tenderizes meat by breaking down the connective tissue. The marinade helps meat retain water while reducing saltiness by up to 20%.
It’s not just for meats; it can be used as a base for vegetable-based dishes to create rich, long-lasting flavor. It also reduces the beany note of soybeans and green notes of vegetables and is effective for masking the strong aroma of plant-based food, making them more palatable for diners.
A versatile ingredient
Shio koji saves chefs and food processors time and money. It reduces the number of ingredients needed to prepare a mouthwatering dish and increases the consistency of the food served.
For example, when used in dough, it improves elasticity allowing the dough to retain small air pockets forming a soft sponge-like crumb. Because of the improved extensibility, the sugar from Shio Koji activates more yeast making the dough rise more consistently and increasing its savory smell. The fermentation process also creates a golden-brown appearance due to sugar naturally darkening during the process. Fermentation also increases the maillard reaction of sugar and amino acids, which masks the sourness of the wheat while boosting sweetness.
An ingredient for every consumer
With recent food trends headed toward additive-free, the search for replacements for current recipe ingredients without sacrificing taste or eating experience is imperative for businesses. In that aspect, Liquid Shio Koji, a fermented seasoning with characteristics such as umami enhancement, tenderization, moisture retention, and masking effects, is becoming a front-running candidate.
