JPS59106290A - 固体麹の製造法 - Google Patents
固体麹の製造法Info
- Publication number
- JPS59106290A JPS59106290A JP21693682A JP21693682A JPS59106290A JP S59106290 A JPS59106290 A JP S59106290A JP 21693682 A JP21693682 A JP 21693682A JP 21693682 A JP21693682 A JP 21693682A JP S59106290 A JPS59106290 A JP S59106290A
- Authority
- JP
- Japan
- Prior art keywords
- koji
- raw material
- added
- carbohydrate
- solid
- 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
Links
- 239000007787 solid Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 241000233866 Fungi Species 0.000 claims description 8
- 241000209140 Triticum Species 0.000 abstract description 9
- 235000021307 Triticum Nutrition 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 244000068988 Glycine max Species 0.000 abstract description 5
- 238000001704 evaporation Methods 0.000 abstract description 5
- 230000008020 evaporation Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 240000006439 Aspergillus oryzae Species 0.000 abstract description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract 3
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 description 12
- 108091005804 Peptidases Proteins 0.000 description 7
- 239000004365 Protease Substances 0.000 description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
- 230000014075 nitrogen utilization Effects 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 6
- 244000294411 Mirabilis expansa Species 0.000 description 5
- 235000015429 Mirabilis expansa Nutrition 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 235000013536 miso Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000019992 sake Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21693682A JPS59106290A (ja) | 1982-12-13 | 1982-12-13 | 固体麹の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21693682A JPS59106290A (ja) | 1982-12-13 | 1982-12-13 | 固体麹の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59106290A true JPS59106290A (ja) | 1984-06-19 |
| JPH0318871B2 JPH0318871B2 (enrdf_load_stackoverflow) | 1991-03-13 |
Family
ID=16696244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21693682A Granted JPS59106290A (ja) | 1982-12-13 | 1982-12-13 | 固体麹の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59106290A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010220536A (ja) * | 2009-03-24 | 2010-10-07 | Suntory Holdings Ltd | グリセロールを高生産する製麹方法 |
| KR101274638B1 (ko) * | 2011-11-22 | 2013-06-13 | 주식회사농심 | 막걸리용 개량 누룩의 제조방법 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124693A (en) * | 1977-04-06 | 1978-10-31 | Ajinomoto Co Inc | Preparation of soy malt |
| JPS5739773A (en) * | 1980-08-21 | 1982-03-05 | Naganoken Miso Kogyo Kyodo Kumiai | Preparation of "koji" |
-
1982
- 1982-12-13 JP JP21693682A patent/JPS59106290A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124693A (en) * | 1977-04-06 | 1978-10-31 | Ajinomoto Co Inc | Preparation of soy malt |
| JPS5739773A (en) * | 1980-08-21 | 1982-03-05 | Naganoken Miso Kogyo Kyodo Kumiai | Preparation of "koji" |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010220536A (ja) * | 2009-03-24 | 2010-10-07 | Suntory Holdings Ltd | グリセロールを高生産する製麹方法 |
| KR101274638B1 (ko) * | 2011-11-22 | 2013-06-13 | 주식회사농심 | 막걸리용 개량 누룩의 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0318871B2 (enrdf_load_stackoverflow) | 1991-03-13 |
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