| 摘要 |
PROBLEM TO BE SOLVED: To provide, by cultivating aspergillus excellent in characteristics from the aspergillus for miso and using it, miso having commonly-used miso like flavor, excellent in a color tone and strong in the flavor, and koji suitable for it.SOLUTION: With aspergillus separated from koji for miso as parent strain, by variation processing, the aspergillus, having a feature high in productivity of a vitamin B2 group and neutral protease activity, is cultivated and selected. By using this variant as seed malt, the koji, tinged with a color tone ranging from cream color to slightly yellowish and high in the vitamin B2 group content and the neutral protease activity, is obtained. By conducting production using the koji, the miso having the commonly used miso like flavor, excellent in the color tone and strong in the flavor, can be easily provided. |
