清酒麹菌の研究(第3報) : 靜置製麹の試驗

概要

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In Japan, the current method of "Koji"-making for sake-brewing is very primitive and complicated. It is the pressing need of the moment to make koji by mechnical process instead of by hand. There are two forms of "koji", one is liquid condition, the other solid one. To make a solid "koji", two methods are conceivable, i. e., anagitating method and a static one.The current method of "koji"-making in Japan is an intermittently agitating method.We studies to establish which of these two methods is better. We got the result that the diastatic action of "koji" by the static method is more powerful and its proteolytic action is weaker than the "koji" obtaind by the agitating method. These two are the most desirable characteristic in sake-brewing. We conclude, therefore, it is more advantageous to use the static method than the agitating method-
公益社団法人日本生物工学会の論文
1950-08-15