紅麹甘酒を含むオリゴドリンクの調製(第5報)

概要

論文の詳細を見る
Monascus fungi, which is called in Japan, Beni-Koji (red koji). This fungi is distributed in northern Asia, being called "medicinal fungi" in China and Taiwan, and has long been used as a home remedy. Racently, monascus-pigment is being used as a food coloring additives. Ama-zake is an excellent traditional food, and is made from koji by the action of enzymes in Japan. In this study, evaluation of Ama-zake prepared by red koji which grew genus Monascus on steamed rice, and/or white koji which grew Aspergillus oryzae on it, was examined. Furthermore, the prepared Ama-zake was added to oligo drink, and its sensory evaluation was discussed through the color, flavor, sweetness and synthetic qualities of drinks. The results were summarized as follows. Ama-zake obtained by using the combination of red and white kojis was preferred rather than that one used individually. The most desirable Ama-zake obtained by the mixed koji composed of 50% of red koji and 50% of white koji. The preferred amount of addition of Ama-zake to the oligo drink was 30% level. The content of reducing sugar and formol nitrogen in Ama-zake in general increased during a saccharifing period. As a sensory taste, the prepared oligo drink with Ama-zake showed a high palatability.
1996-12-20