LIQUID KOJI AND METHOD FOR PRODUCING SAKE USING THE SAME

PROBLEM TO BE SOLVED: To develop a liquid Koji having enzyme activity equivalent to that of conventional solid Koji (melted rice), and to provide a method for producing a Sake (rice wine) with quality equivalent to or higher than that of conventional Sake by using the above liquid Koji. SOLUTION: Th...

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Hauptverfasser:	TARUMI SHOJI, KUROSE NAOTAKA, YANO SHUNTARO, YAMANAKA TOSHIKI, KAWAKITA SADAO
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To develop a liquid Koji having enzyme activity equivalent to that of conventional solid Koji (melted rice), and to provide a method for producing a Sake (rice wine) with quality equivalent to or higher than that of conventional Sake by using the above liquid Koji. SOLUTION: This liquid Koji is to be used in producing Sake and characterized by being obtained by using roasted cereals as at least a part of raw materials. The method for producing the liquid Koji comprises culturing Aspergillus oryzae in a liquid medium containing roasted cereals. The method for producing the above Sake comprises using the above liquid Koji as at least a part of Koji. This method for producing the Sake enables the whole production process to be performed in a liquid system, thus contributing to streamlining the process and improving Sake quality control.