地球上における穀物麹, 穀物酒の発生

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概要

• 論文の詳細を見る

• In the Orient, alcoholic beverages produced from cereals have traditionally been made using fungi, whereas in the West malt has generally been employed. The origin of cerealgrain liquors made using either fungi or malt is, however, obscure. In this study, we attempted to elucidate the appearance and development of cereal koji and cereal alcoholic beverages made using fungi and malt. When relatively small amounts of water (20〜50% of the material) were added to cereal grain in a vessel, the growth of fungi was observed on the grain ; we assume this represents the manner in which cereal koji first appeared on Earth. When moderate to large amounts of water (75〜200% of the material) were added to cereal grain, CO_2 was produced but the alcohol content of the moromi formed by this fermentation was always below 1%. When small amounts of water (20〜30% of the material) were added to cereal grain powder, Aspergillus species showed excellent growth compared with the growth of other fungi, but when the amount of water added to the powder was increased to 30〜50% of the material, growth of Rhizopus Mucor species was dominant. However, if the koji making was carried out with stirring, even when water was added at 30〜50% Aspergillus species remained dominant. We concluded that stirring and the addition of a small amount of water (20〜30%) during the course of koji making were the causes of the dominancy of Aspergillus species in Japanese koji. When moderate to large amounts of water (75〜200% of the material) were added to cereal powder koji, the fermentation of the yeast continued longer and the alcohol content of the moromi rose to 1〜3% ; this would be how the regular production of cereal fungus alcoholic beverages made its appearance. When mashing was done after sprouting of the cereal grain and water was then added (75〜200% of the material), the yeast fermentation continued longer and the alcohol content of the moromi was 1〜2% ; this would represent the appearance of sprouting cereal beverages.

• 社団法人日本生物工学会の論文
• 1994-11-25

著者

• 山下 勝

  名城大、農、応微

• 山下 勝

  名城大学農学部農芸化学科

• 吉松 孝

  名城大学農学部農芸化学科

• Yoshimatsu Takashi

  R & D Laboratory Okuno Chemical Industries Co. Ltd.

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