| 摘要 |
PURPOSE: A method of mass-producing koji for red pepper paste is provided to control the viscosity on the surface of rice, glutinous rice, or barley, and to control the water content for effectively mass-producing the koji. CONSTITUTION: Rice, glutinous rice, or barley is soaked in water or hydrated before steaming. Aspergillus oryzae is injected into the steamed rice, glutinous rice, or barley. The steaming step includes first and second steps of discharging the water by using high pressure steam in 2.0-4.0 kgf/cm^2. Saturated steam is inserted into the steamed rice, glutinous rice, or barley after the second water discharging step. The water content of the rice, glutinous rice, or barley is adjusted to 25-35 wt%. A koji producing step is conducted at 35-40°C. |
