Studies on rice Koji for mirin produced by Heat-Blasting treatment. (Part 1). The production of glutinous rice koji.:The production of glutinous rice <I>koji</I>
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概要
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Glutinous rice which is steamed by a conventional method is highly sticky and becomes clumpedduring the <I>koji</I> making process. Thus, a new method was studied. We applied the heat-blasting method to the glutinous rice treatment. A new method for making mirin <I>koji</I> was constructed as follows: After the heat-blasting treatment, glutinous rice was soaked and steamed. This method is very effective for making glutinous rice <I>koji</I>. The glutinous rice <I>koji</I> using this heat-blasting method shows good disentanglibility and no excessive stickness. In addition, its characteristics included the facts that mycelia of the <I>koji</I> mold grew over the whole surface of the rice grains, mycelia easily entered into the internal area of rice grains, and that the resulting <I>koji</I> is far better. Furthermore, it showed good solubility during the maturation of mirin, and increased the yield of the hydrolytic products.
- 公益財団法人 日本醸造協会の論文
公益財団法人 日本醸造協会 | 論文
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