JPS54105296A - Preparation of koji (rice malt) from unpolished glutinous rice - Google Patents

Preparation of koji (rice malt) from unpolished glutinous rice

Info

Publication number
JPS54105296A
JPS54105296A JP991378A JP991378A JPS54105296A JP S54105296 A JPS54105296 A JP S54105296A JP 991378 A JP991378 A JP 991378A JP 991378 A JP991378 A JP 991378A JP S54105296 A JPS54105296 A JP S54105296A
Authority
JP
Japan
Prior art keywords
rice
koji
unpolished
water
glutinous rice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP991378A
Other languages
Japanese (ja)
Other versions
JPS5620832B2 (en
Inventor
Yasuyoshi Odaka
Itsuo Takeuchi
Takeji Mizunuma
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kikkoman Corp
Original Assignee
Kikkoman Corp
Kikkoman Shoyu KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kikkoman Corp, Kikkoman Shoyu KK filed Critical Kikkoman Corp
Priority to JP991378A priority Critical patent/JPS54105296A/en
Publication of JPS54105296A publication Critical patent/JPS54105296A/en
Publication of JPS5620832B2 publication Critical patent/JPS5620832B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare "koji", easily without forming a lump, by the specific process using unpolished glutinous rice in place of polished glutinous rice.
CONSTITUTION: Unpolished glutinous rice is washed with water and immersed in water at, e.g. 18°C for 10 hours. After draining the water from the rice, the rice is steamed, e.g. for about 20W40 min. under atmospheric pressure. Before or after the steaming, a carbon source and a nitrogen source are added to the rice. A seed "koji" is inoculated in the steamed rice and malted at 32W36°C for 40W43 hours. The hulls of the rice are broken at the earliest stage after the steaming (e.g. cooling stage, charging stage, end of sprouting, etc.) to facillitate the intrusion of micellia into the unpolished rice.
COPYRIGHT: (C)1979,JPO&Japio
JP991378A 1978-02-02 1978-02-02 Preparation of koji (rice malt) from unpolished glutinous rice Granted JPS54105296A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP991378A JPS54105296A (en) 1978-02-02 1978-02-02 Preparation of koji (rice malt) from unpolished glutinous rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP991378A JPS54105296A (en) 1978-02-02 1978-02-02 Preparation of koji (rice malt) from unpolished glutinous rice

Publications (2)

Publication Number Publication Date
JPS54105296A true JPS54105296A (en) 1979-08-18
JPS5620832B2 JPS5620832B2 (en) 1981-05-15

Family

ID=11733334

Family Applications (1)

Application Number Title Priority Date Filing Date
JP991378A Granted JPS54105296A (en) 1978-02-02 1978-02-02 Preparation of koji (rice malt) from unpolished glutinous rice

Country Status (1)

Country Link
JP (1) JPS54105296A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007259785A (en) * 2006-03-29 2007-10-11 Takara Shuzo Co Ltd New mirin and method for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007259785A (en) * 2006-03-29 2007-10-11 Takara Shuzo Co Ltd New mirin and method for producing the same
JP4641961B2 (en) * 2006-03-29 2011-03-02 宝酒造株式会社 New mirins and process for producing the same

Also Published As

Publication number Publication date
JPS5620832B2 (en) 1981-05-15

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