Evaluation of Koji Prepared with Various Molds for Mirin-Making

スポンサーリンク

概要

• 論文の詳細を見る

• Koji is one of the raw materials used for mirin-making, and it is traditionally prepared with Aspergillus oryzae. To improve productivity and to be available for a variety of mirin, various koji were prepared with A. niger, A. awamori, A. usamii mut. shiro-usamii, and Rhizopus oligosporus and examined for possible to use in mirin-making. The degrees of digestion of the starch and protein in various koji were at its highest with either koji prepared with A. oryzae at pH 7.0 or with A. usamii mut. shiro-usamii at pH 3.0. The degree of digestion of the protein in koji made with A. usamii mut. shiro-usami was decreased in koji digestion at higher temperature (at over 50℃) compared to that in koji made with A. oryzae. We examined the ratio of koji to steamed glutinous rice to identify the optimum value for mirin production. The optimum ratios for digestion of starch in the mash with koji of A. oryzae and A. usamii mut. shiro-usamii were 0.10 and 0.15,respectively. These values were in a agreement with the 0.10-0.25 established by experience. Therefore, of the five strains tested. A. usamii mut. shiro-usamii. among the tested molds was the most suitable strain for preparing koji in mirin-making without decreasing productivity, while lendign new qualities to the mirin. The koji prepared with A. oryzae had a good smell but the koji prepared with A. usamii mut. shiro-usamii had a little mold smell. Then if this little mold smell could be improved, this koji can be used in mirin-making. The koji prepared with A. niger contained the most citric acid of all strains but the digestivities of starch and protein in the koji was less then those of koji prepared with A. oryzae and A. usamii mut. shiro-usamii. The digestivities of starch and protein in koji prepared with A. awamori were the lowest values. In 35% alcohol, its productivities in mirin-making seemed to be low. Because of the highest content of lactic acid, the koji prepared with R. oligosporus seemed to be suitable for mirin-making. Then if its productivity could be improved, this koji can be used in mirin-making.

• 公益社団法人日本生物工学会の論文
• 1989-03-25

著者

• UCHIDA Masahiro

  Department of Physics, Tokyo Institute of Technology

• Uchida M

  Takara Shuzo Co. Ltd. Shiga Jpn

• Uchida Masahiro

  Beverages Research Laboratories Takara Shuzo Co. Ltd.

• OKA Satoru

  Faculty of Engineering, Hiroshima University

• Oka S

  Faculty Of Engineering Hiroshima University

• Oka Satoru

  Department Of Fermentation Technology Faculty Of Engineering Hiroshima University

• Obayashi A

  Central Research Laboratories Takara Shuzo Co. Ltd.

• Uchida M

  Department Of Physics Tokyo Institute Of Technology

• OYASHIKI HARUO

  Beverages Research Laboratories, Takara Shuzo Co., Ltd.,

• OBAYASHI AKIRA

  Beverages and Food Research Laboratories, Takara Shuzo Co., Ltd.,

• Oyashiki Haruo

  Beverages Research Laboratories Takara Shuzo Co. Ltd.

関連論文

• Singlet Ground State and Magnetization Plateaus in Ba_3Mn_2O_8 : Condensed Matter: Electronic Properties, etc.
• Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose
• Helicobacter pylori and NSAID-induced gastric ulcer in a Japanese population
• Effect of pK_a of Polymer Microcarriers on Growth of Mouse L Cell
• Site-Specific Restriction Endonucleases of Several Non-Pathogenic Bacteria
• Purification and Characterization of Sequence-Specific Restriction Endonuclease MflI
• Changes in Glucoamylases with Progress in a Culture of Aspergillus niger(Biological Chemistry)
• Effective Purification of Glucoamylase in Koji, a Solid Culture of Aspergillus oryzae on Steamed Rice, by Affinity Chromatography Using an Immobilized Acarbose (BAY g-5421)(Biological Chemistry)
• Comparative Studies of Various Molecular Species in Aspergillus niger Glucoamylase(Biological Chemistry)
• Various Molecular Species in Glucoamylase from Aspergillus niger(Biological Chemistry)
• Screening and Identification of Candida methanosorbosa as Alcohol Oxidase-producing Methanol Using Yeast(Microbiology & Fermentation Industry)
• NADH Production from NAD^+ Using Malic Enzyme of Pseudomonas diminuta IFO-13182
• Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.
• Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
• Adsorption of Glucoamylase in Unpasteurized Sake on an Affinity Column of Immobilized Glucoamylase Inhibitors
• Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
• Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
• A New Assay Method and Evaluation of Removal of Protein in Mirin
• Evaluation of Koji Prepared with Various Molds for Mirin-Making
• Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
• Mirin-Making at Low Alcohol Concentration with Koji Prepared with a New Mutant of Aspergillus usamii
• Mirin-Making Using Long-Life Koji with Low Water Content
• Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making
• Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash
• Isolation of Plasmids from Thermophilic Clostridia and Construction of Shuttle Vectors in Escherichia coli and Cellulolytic Clostridia
• Improvement of Ethanol Production of Thermophilic Clotridium sp. by Mutation
• Evaluation of Ethanol Productivity from Cellulose by Clostridium thermocellum
• Efficiency of Utilization of Raw Materials in Conventional Mirin-Making
• Mirin Production from Nonglutinous Rergular Rice
• Evaluation of Conditions Affecting Productivity in the Improved Process of Mirin-Making
• An Improved Process of Mirin-Making using Supplemental Enzyme Preparations at a Limited Concentration of Alcohol
• Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making

もっと見る 閉じる

スポンサーリンク