清酒釀造工業に於ける原料利用率に關する研究(第3報) : 製麹工程に於ける原料利用率

概要

論文の詳細を見る
The raw materials of koji-manufacturing are steamed hulled rice and tane-koji (spores of Asp. oryzae), but the latter is used so little that we can neglect it. According to our investigations, carbohydrates of steamed hulled rice decreased gradually with the progress of koji-manufacture and their losses reached about 10% in moto-koji (for moto-making) and about 5% in soe-koji (for main fermentation). The loss of total-N reached 4〜6% at the end of shimai-shigoto or saiko-tsumikae (about 35〜40 hr culture), and thereafter it came almost to an end. On the other hand, fat increased greatly in accordance with the growth of mould, and it became about 35 times and about 10 times as much as the initial value in moto-koji and soe-koji respectively.
公益社団法人日本生物工学会の論文
1953-11-15