The characteristic of the koji made by the method of traditional awamori production 'Si-jiru process'

The significance of koji made by the method of traditional awamori production was considered in comparison with the koji made by rice steeping in si-jiru (si-jiru method) and rice steeping in water (usual method). The progress of koji temperature was lower than that of usual koji. Mycelium of koji mold was extended around the rice grain and few spores were around the grains, whereas, the amount of ingrowing mycelium in the rice grain were as much as usual koji. Acidity as citric acid and enzyme activity such as glucoamylase, acid protease, acid carboxypeptidase, lipase of the koji made by si-jiru method were lower than that of usual koji. And mycelial weight as glucosamine were also lower than that of usual one. Only a-amylase of the koji made by si-jiru method was 8% higher than that of usual koji. Free amino acids in the koji made by si-jiru method were 30% lower than that of usual koji. And components ratio of amino acids were near equal that of usual koji. As a result, it became clear that the koji made by si-jiru method differs from usual koji in that the koji has overheating inhibition during koji making, owing to low growth of koji mold, low enzyme activity and low amino acid content.