A dual-stage fermented food ingredient produced using koji fermentation (Aspergillus oryzae) followed by lactic acid fermentation (Lactobacillus plantarum).
The system combines rice, yam, brown sugar, wheat berry, and tamarind into a shelf-stable powdered ingredient with integrated sweet, umami, and tart flavor characteristics.
- Koji fermentation develops enzymatic sweetness and umami from rice, yam, and sugar.
- LAB fermentation introduces acidity and stabilizes flavor complexity using wheat berry and tamarind.
- Final drying produces a fine, stable powder.
- shelf-stable powder (80–120 micron range)
- water-dispersible flavor system
- multi-dimensional taste profile (sweet + umami + tamarind acidity)
- process.md → step-by-step production method
- formulation.md → ingredient ratios and variants
- applications.md → how to use the powder
- quality-control.md → basic QC checks
- data-templates.csv → batch tracking
Open reference for fermentation-based food ingredient development.