| 摘要 |
PURPOSE:To prepare a soy malt containing more than a specific amount of citric acid based on the dried malt, having specific pH range, and rich in citric acid, by using a fungus belonging to Aspergillus genus and capable of producing and accumulating citric acid. CONSTITUTION:Soy malt having a citric acid content of >=0.8% W/W based on dry malt and 4.7-6.5pH is prepared by using fungi belonging to Aspergillus genus and capable of producing and accumulating citric acid, e.g. Aspergillus oryzae, Aspergillus soya, Aspergillus tamari, etc. as seed malt. The number of the contaminating bacteria in the malt can be reduced and the time for the preparation of soy can be shortened by the acceleration of the alcoholic fermentation. It is necessary to carry out the malt preparation under the conditions falling within the hatched region of the figure. |
