JPS55141190A - Preparation of dried koji (malted rice) for brewing - Google Patents

Preparation of dried koji (malted rice) for brewing

Info

Publication number
JPS55141190A
JPS55141190A JP4829979A JP4829979A JPS55141190A JP S55141190 A JPS55141190 A JP S55141190A JP 4829979 A JP4829979 A JP 4829979A JP 4829979 A JP4829979 A JP 4829979A JP S55141190 A JPS55141190 A JP S55141190A
Authority
JP
Japan
Prior art keywords
koji
carbohydrate
raw material
dried
dried koji
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
JP4829979A
Other languages
Japanese (ja)
Other versions
JPS6132954B2 (en
Inventor
Akio Fujita
Yoichi Minamizawa
Yasuhisa Watanabe
Gengo Ogawa
Keiichi Kishi
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP4829979A priority Critical patent/JPS55141190A/en
Publication of JPS55141190A publication Critical patent/JPS55141190A/en
Publication of JPS6132954B2 publication Critical patent/JPS6132954B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a dried koji (malted rice) having high activity capable of being stored for a long time industrially advantageously through drying method under heating, by submitting a carbohydrate and/or protein raw material to expansion treatment followed by inoculating with fungi and preparing koji.
CONSTITUTION: A carbohydrate raw material or a mixture of the carbohydrate and a protein raw materials in the weight ratio of 20:80W80:20 is fed to an extruder, treated under pressure and heating, and expanded. A proper amount of water is added to the inflated raw material so that its water content is adjusted to a given value, and a microorganism, e.g., Aspergillus oryzae, is inoculated to prepare koji. The prepared koji undergoes hot-air drying, for example, 80°C to give a dried koji with a high enzyme strength. The dried koji can be ground and powdered.
COPYRIGHT: (C)1980,JPO&Japio
JP4829979A 1979-04-19 1979-04-19 Preparation of dried koji (malted rice) for brewing Granted JPS55141190A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4829979A JPS55141190A (en) 1979-04-19 1979-04-19 Preparation of dried koji (malted rice) for brewing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4829979A JPS55141190A (en) 1979-04-19 1979-04-19 Preparation of dried koji (malted rice) for brewing

Publications (2)

Publication Number Publication Date
JPS55141190A true JPS55141190A (en) 1980-11-04
JPS6132954B2 JPS6132954B2 (en) 1986-07-30

Family

ID=12799551

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4829979A Granted JPS55141190A (en) 1979-04-19 1979-04-19 Preparation of dried koji (malted rice) for brewing

Country Status (1)

Country Link
JP (1) JPS55141190A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5816634A (en) * 1981-07-24 1983-01-31 Nisshin Flour Milling Co Ltd Composition for pickle
JPS60192585A (en) * 1984-03-14 1985-10-01 Nippon Sanso Kk Preparation of rice malt
JP2009017855A (en) * 2007-07-13 2009-01-29 Kyushu Maruichi Foods Co Ltd Method for producing fish soy, and fish soy
JP5977876B1 (en) * 2015-10-23 2016-08-24 秋田県醗酵工業株式会社 Method for producing koji and method for producing alcoholic beverages or soy sauce

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104004623A (en) * 2014-06-09 2014-08-27 泰安生力源生物工程有限公司 Mass and heat transfer improvement method of solid-state fermentation substrate

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5228951A (en) * 1975-08-25 1977-03-04 Zojirushi Vacuum Bottle Co Process for preparing sweet drink from fermented rice
JPS5234988A (en) * 1975-09-09 1977-03-17 Nisshin Flour Milling Co Ltd Method of producing processed cereal flour for malting

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5228951A (en) * 1975-08-25 1977-03-04 Zojirushi Vacuum Bottle Co Process for preparing sweet drink from fermented rice
JPS5234988A (en) * 1975-09-09 1977-03-17 Nisshin Flour Milling Co Ltd Method of producing processed cereal flour for malting

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5816634A (en) * 1981-07-24 1983-01-31 Nisshin Flour Milling Co Ltd Composition for pickle
JPS60192585A (en) * 1984-03-14 1985-10-01 Nippon Sanso Kk Preparation of rice malt
JP2009017855A (en) * 2007-07-13 2009-01-29 Kyushu Maruichi Foods Co Ltd Method for producing fish soy, and fish soy
JP5977876B1 (en) * 2015-10-23 2016-08-24 秋田県醗酵工業株式会社 Method for producing koji and method for producing alcoholic beverages or soy sauce

Also Published As

Publication number Publication date
JPS6132954B2 (en) 1986-07-30

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