黒麹焼酎醪の研究(第2報) : 黄麹使用試験

概要

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Yamada and Saito say that yellow koji has storonger saccharifying power but weaker acid producing power than black koji. Muto made an experiment to apply yellow koji to shochu waste. Tokuoka clarified the meaning of black koji, The writer also found that yellow koji is stronger than black koji in the saccharifying power and weaker in the acid producing power, by comparing yellow koji separated from Matsuo's Tane-Koji with black koji. In cases of pH 3.6,4.2,5.0 and 5.6 yellow koji showed stronger saccharifying power than black koji.I added acid to yellow koji to make to mash and compared it with black koji. HCl, citric acid and lactic acid were used in this experiment.The material for making koji was willet. The cultivation was adjusted to about pH 3.6 in the early stage of black koji mash, by adding a proper amount of acid.With these preparations six experiments of non-bacterial and natural cultivation were made, and the former brought good results, but the latter proved to be inferior to black koji cultivation in the safety of brewing.For shochu mash black koji scemed more suitable, and experiments to make koji by soaking walt materials in acid water brought no good results.
1949-06-15