液体麹法による醤油の製造に関する研究(第7報) : 液体麹及び泥状麹の併用による醤油の試醸

概要

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Experiments for the production of soy-sauce with "liquid koji" was undertaken using the new eclectic method. In accordance with the result of the preceding study, the enzymic decomposition of cooked raw material by "liquid koji" was combined with the mushy koji method, and it was observed that mycelia of Asp.oryzae var. microsporus R96V were increased by aeration during digestion. Soluble nitrogen, amino-nitrogen and also free glutamic acid were produced as much as those in the ordinarily brewed soy-sauce with "solid koji". In flavor and also in chemical composition, the newly brewed soy-sauce was quite similar to the conventionally brewed one.
社団法人日本生物工学会の論文
1961-11-15