| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a liquid Koji (mold) used for producing a fermented food and drink, especially the liquid Koji having a high activity of a glucoamylase and an aciduricα-amylase and usable for brewing Shochu (Japanese distilled spirit). <P>SOLUTION: A method for producing the liquid Koji used for producing the fermented food and drink is provided. Two or more species of Koji mold cultured products having different enzyme activities are individually and separately produced when the Koji mold is cultured in a liquid culture medium. A prescribed amount each of the Koji mold cultured products obtained by individual and separate production is mixed to afford the objective liquid Koji for the fermented food and drink. Thereby, the Koji mold cultured products having the high activity of the glucoamylase or aciduricα-amylase can separately be produced and the liquid Koji usable for producing the fermented food and drink such as the Shochu can be produced by mixing the Koji mold cultured products. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
