| 摘要 |
PURPOSE:To obtain BENI KOJI of wheat having high enzyme titer and chromaticity color by a simple method by cultivating a raw material for producing KOJI, consisting of wheat flour adjusted to water content in a specific range and a processed material thereof, at <=a given temperature. CONSTITUTION:BENI KOJI (Monascus pilosus) is aerobically cultivated in wheat flour having water content adjusted to 50-60% and a processed material thereof (e.g., steamed bread crumb) at >=about 30 deg.C. BENI KOJI of wheat obtained by the method shows more excellent culture effects than comparative section does and a marked difference between this invention and the comparative section in enzyme titer and chromaticity. Consequently, when BENI KOJI of wheat, for example, is dried, powdered and added as a raw material for bread, beautiful red colored bread having never existed can be produced. |
