| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for utilizing TOBIKO (a byproduct of konjak powder manufacturing) for malt preparation, since only related conventional technique is a patent on use of rice bran for malt production which is not applicable to TOBIKO.SOLUTION: The production technology to make TOBIKO into malt comprises the steps of: mixing 10 of a powder containing starch and sugars and 2-6 of lactic acid water, where the lactic acid water is a mixture of lactic acid and water adjusted to pH1.5-3.0; inoculating the mixture with powdery seed malt of white aspergillus for Shochu (Japanese distilled spirit) brewery; and culturing the mixture under a condition of ambient temperature of 20-50°C and humidity of 50% or more for 24 hours or more. |
