FREMGANGSMÅDE TIL FREMSTILLING AF FLYDENDE KOJI

An object of the present invention is to provide a method of producing liquid koji having high enzymatic activity by optimizing composition of liquid medium for the liquid koji. In particular, the present invention provides a method of producing liquid koji having enhanced enzymatic activity, the me...

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Bibliographische Detailangaben
Hauptverfasser:	SUGIMOTO, TOSHIKAZU ASAHI BREWERIES, LTD, SHOJI, HIROSHI, ASAHI BREWERIES, LTD
Format:	Patent
Sprache:	dan
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	An object of the present invention is to provide a method of producing liquid koji having high enzymatic activity by optimizing composition of liquid medium for the liquid koji. In particular, the present invention provides a method of producing liquid koji having enhanced enzymatic activity, the method comprising culturing white koji molds and/or black koj i molds in liquid medium containing a nitrogen source by using the cereal of which surface is entirely or partly covered with husks as culture raw material.