JP2007074913A5 - - Google Patents

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Publication number
JP2007074913A5
JP2007074913A5 JP2005263157A JP2005263157A JP2007074913A5 JP 2007074913 A5 JP2007074913 A5 JP 2007074913A5 JP 2005263157 A JP2005263157 A JP 2005263157A JP 2005263157 A JP2005263157 A JP 2005263157A JP 2007074913 A5 JP2007074913 A5 JP 2007074913A5
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JP
Japan
Prior art keywords
koji
liquid
mold
koji mold
mirin
Prior art date
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Granted
Application number
JP2005263157A
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Japanese (ja)
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JP4953414B2 (en
JP2007074913A (en
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Priority to JP2005263157A priority Critical patent/JP4953414B2/en
Priority claimed from JP2005263157A external-priority patent/JP4953414B2/en
Publication of JP2007074913A publication Critical patent/JP2007074913A/en
Publication of JP2007074913A5 publication Critical patent/JP2007074913A5/ja
Application granted granted Critical
Publication of JP4953414B2 publication Critical patent/JP4953414B2/en
Expired - Fee Related legal-status Critical Current
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Description

すなわち、液体麹を用いたみりんの製造方法であって、培養原料として、表面の全部又は一部が少なくとも穀皮で覆われた米を含む液体培地で麹菌を培養して液体麹を得、該液体麹を使用することを特徴とするみりんの製造方法である。
次に、請求項２に係る本発明は、麹菌が、白麹菌及び／又は黒麹菌である請求項１記載のみりんの製造方法である。
That is, a method for producing mirin using liquid koji, which is obtained by culturing koji molds in a liquid medium containing rice whose whole or part of the surface is at least covered with husk as a culture raw material , A method for producing mirin characterized by using a liquid koji.
Next, the present invention according to claim 2 is the method for producing phosphorus according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.

Claims (2)

液体麹を用いたみりんの製造方法であって、培養原料として、表面の全部又は一部が少なくとも穀皮で覆われた米を含む液体培地で麹菌を培養して液体麹を得、該液体麹を使用することを特徴とするみりんの製造方法。 A mirin manufacturing method using the liquid koji, as culture raw material, all or part of the surface by culturing the koji mold in a liquid medium containing rice covered with at least husks to obtain a liquid koji, the liquid koji A method for producing mirin, characterized by using 麹菌が、白麹菌及び／又は黒麹菌である請求項１記載のみりんの製造方法。   The method for producing phosphorus according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.
JP2005263157A 2005-09-12 2005-09-12 Method for producing mirin using liquid rice cake Expired - Fee Related JP4953414B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005263157A JP4953414B2 (en) 2005-09-12 2005-09-12 Method for producing mirin using liquid rice cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2005263157A JP4953414B2 (en) 2005-09-12 2005-09-12 Method for producing mirin using liquid rice cake

Publications (3)

Publication Number Publication Date
JP2007074913A JP2007074913A (en) 2007-03-29
JP2007074913A5 true JP2007074913A5 (en) 2008-10-09
JP4953414B2 JP4953414B2 (en) 2012-06-13

Family

ID=37935846

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2005263157A Expired - Fee Related JP4953414B2 (en) 2005-09-12 2005-09-12 Method for producing mirin using liquid rice cake

Country Status (1)

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JP (1) JP4953414B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102141913B1 (en) * 2018-11-19 2020-08-06 롯데칠성음료주식회사 Method for producing a seasoning liquor using two species of koji mold
CN115161140B (en) * 2022-07-14 2023-12-01 福建省建瓯黄华山酿酒有限公司 Preparation method of rice sprout monascus yellow wine based on liquid fermentation

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57105183A (en) * 1980-12-24 1982-06-30 Tax Adm Agency Novel sweet sake
JP4204171B2 (en) * 2000-03-29 2009-01-07 宝ホールディングス株式会社 粳米 麹, its manufacturing method and use
JP4204174B2 (en) * 2000-05-12 2009-01-07 宝ホールディングス株式会社 Liquid rice cake and method for producing alcoholic beverages using the same
JP4577706B2 (en) * 2001-08-06 2010-11-10 宝ホールディングス株式会社 Method for producing liquid rice cake and use thereof
JP4087624B2 (en) * 2002-03-13 2008-05-21 ニッカウヰスキー株式会社 Koji mold culture method
JP4314042B2 (en) * 2003-03-06 2009-08-12 キリン協和フーズ株式会社 Koji mold culture method

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