Changes in components and bacterial flora during the manufacturing process of the traditional food "Kuroko"

Abstract

　We investigated the changes in the components and microorganisms during the manufacturing process of "Kuroko", a traditional food from Tsumagoi Village, Gunma Prefecture. "Kuroko" is made by storing starch waste, which is obtained by removing starch from potatoes, outdoors for half a year in the winter. "Kuroko raw material", which is starch waste, contains 70% starch and 19% dietary fiber in a dry state, while "Kuroko" contains more than 90% starch and less dietary fiber. This means that when "Kuroko raw material" is stored in Tsumagoi Village for half a year, the starch remaining in the "Kuroko raw material" is easily extracted, and "Kuroko" is produced. The number of microorganisms in the "Kuroko raw material" stored for half a year in Tsumagoi Village and in the laboratory (4℃) increased for up to eight weeks but did not change thereafter. As a result of comparing the raw materials stored at different temperatures, we found that "Kuroko" can be obtained by storing "Kuroko raw material" at 15℃ for eight weeks, suggesting a new method for manufacturing "Kuroko".