| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a liquid koji for use in producing fermented food/drink, particularly usable for brewing Shochu(Japanese white distilled liquor), and high in the activity of glucoamylase and acid-resistantα-amylase. <P>SOLUTION: A method for producing the liquid koji for use in producing fermented food/drink, comprising culturing koji mold in a liquid medium containing unhulled grains as raw material is provided. By this method, both enzymes, i.e. glucoamylase and acid-resistantα-amylase, are produced in high yield in a well-balanced manner, enabling the objective liquid koji having enzyme activity necessary for e.g. brewing Shochu to be produced. Furthermore, by using the liquid koji, fermented foods/drinks including Shochu can be produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
