Gekkeikan Sake Company, Limited
デフェリフェリクリシンで料理をもっとおいしく！麹菌が生み出すフードテック新素材
月桂冠では、品質安定向上を目指した「品質第一主義」を掲げ、酒造り全般にわたる基礎研究を行うと共に、常に革新性・創造性をもって幅広い技術開発や商品開発に挑戦してきました。酵母・麹菌株の育種など、月桂冠独自の発酵技術を活かした日本酒と、その知見から生まれた新たな取り組みをご紹介します。今回は、麹菌由来の抗酸化成分「デフェリフェリクリシン」とその機能性に焦点を当て、新たなフードテック素材としての可能性を展示いたします。ぜひお立ち寄りください。
Deferiferrichrysin - A new food-tech ingredient created from Koji (Aspergillus oryzae) fermentation
At Gekkeikan, we are committed to our “Quality First” philosophy, conducting fundamental research across all aspects of sake brewing while continuously pursuing innovative technologies and product development. At our booth, we will showcase sake crafted using Gekkeikan’s proprietary fermentation technologies, including unique yeast and koji strains, as well as new innovations derived from this expertise. This year, we highlight Deferiferrichrysin, an antioxidant peptide produced by koji mold, and its functionality, demonstrating its potential as a novel food-tech ingredient. We invite you to visit our booth and discover its possibilities.