| abstract |
Disclosed is a processed tannin-containing koji product having an increased amount of tannin than ginger. The processed tannin-containing koji product according to the present embodiment includes a koji material accommodated in a sealed space and heated and pressurized for 2 to 5 hours with water vapor in the sealed space. The amount of tannin is increased from the amount of tannin in ginger. As the cocoon material, at least one material of coconut (including pickled fruits), cocoon peel, birch branches, and birch leaves can be used. [Selection figure] None |