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Monascus purpureus red fermented koji rice anka angka kang-khak rice mold powder 250 gram
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Penghantaran

Penghantaran Dari
Selangor
Anggaran Penghantaran
Nov 22, 2024 - Nov 29, 2024

Warna

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Kuantiti

1 Unit lagi
Jumlah
RM 100
Gambaran Kedai
THE FASTEST
On Vacation
Produk 44
Pengikut 3
Penilaian 0
Sertai 3 Years Ago
Kadar Pembatalan 0%
Spesifikasi Produk
Category
: Groceries & Pets  >  Dried & Canned Foods  >  Cooking Ingredients
Brand
: No Brand
Model
: Not Specified
SKU
: vgdsgsd
Dimension (Length x Width x Height)
: 10.00 x 10.00 x 10.00
Weight(kg)
: 1
Manufacturing Country
: Not Specified
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: No Warranty
Hantar Dari
: Selangor
Deskripsi Produk

Monascus purpureus  is a species of mold that is purplish-red in color. During growth, Monascus spp. break down starch substrate into several metabolites, including pigments produced as secondary metabolites. The structure of pigments depends on type of substrate and other specific factors during culture, such as pH, temperature, and moisture content. This fungus is most important because of its use, in the form of red yeast rice, in the production of certain fermented foods in China. However, discoveries of cholesterol-lowering statins produced by the mold has prompted research into its possible medical uses. It produces a number of statins. The naturally occurring lovastatins and analogs are called monacolins K, L, J, and also occur in their hydroxyl acid forms along with dehydroxymonacolin and compactin (mevastatin).  Red yeast rice is produced by cultivating the mold species Monascus purpureus on rice for 3–6 days at room temperature. The rice grains turn bright red at the core and reddish purple on the outside. Red yeast rice is used to color a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food coloring. Historical records date its use as a coloring agent in Japan going back to ca. 300 BC. There, it was called a "koji" in Japanese, meaning "grain or bean overgrown with a mold culture".In China, documentation dates back to at least the first century AD. It is also traditionally used in the production of several types of Chinese huangjiu (Shaoxing jiu), and Japanese sake (akaisake), imparting a reddish color to these wines. Although used mainly for its color in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of the Fujian province of China. Red yeast rice (angkak in Filipino) is also used widely in the Philippines to traditionally color and preserve certain dishes like fermented shrimp.

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