JPH0125559B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing koji using grain powder as a raw material.

[Conventional technology]

The traditional method of making koji involves adding water to granular materials such as rice, barley, beans, etc. and steaming them, then spreading seed koji on the mixture, then thoroughly massaging the bed to germinate spores, which are then grown in a koji chamber. was taken.

[Problem that the invention seeks to solve]

As mentioned above, the conventional method uses granules of rice, barley, beans, etc. to make koji, and although mycelium grows quickly on the surface of the granules, it takes time for the hyphae to penetrate into the center. Time was running out. For example, when making koji with steamed rice, mycelium grows quickly on the surface of the steamed rice, but the mycelium cannot penetrate into the steamed rice because the structure of steamed rice is dense, so the growth of mycelium is delayed, and the growth of mycelium is delayed and The problem is that it takes time.

[Means for Solving the Problems] The present invention allows mycelia to multiply rapidly and vigorously, and allows for free combinations of component compositions.
Grain flour containing starch is heated without adding water to gelatinize the starch, then cooled, mixed with seed koji, and then 40-70% (by weight) of water is added to the flour. After mixing, the grains are grown at room temperature between 25℃ and 30℃. It may be hot. In addition, as a heating means for heating grain flour without adding water,
Examples include high-pressure steam heating, roasting, and high-frequency heating.

[Effect]

Grain flour containing starch is heated without adding water, cooled, and then mixed with seed koji, so that the seed koji is evenly dispersed in the flour. In addition, if the seed koji is mixed and then mixed with water, it will form very small clumps, and the spores of koji mold will be evenly dispersed on the surface of the clumps and in the clumps, resulting in good growth of mycelia after spore germination.

〔Example〕

To explain one embodiment of the present invention, 400 g of rice flour obtained as powder by crushing commercially available rice was put into a pot without adding water, and roasted over a gas fire to prevent the rice flour from discoloring. Starch was gelatinized. After roasting, the mixture was left at room temperature and cooled to below 40°C. Add 10g of seed koji to this cooled rice flour, mix well, then put it in a pot and add 60g of fresh water (by weight)
%, that is, 240g, and mixed well with a ladle. This mixing turns the rice flour into extremely small clumps. Place the nodules in a 20cm x 30cm enamel vat and cover the top of the vat with a clean cloth soaked in water and wrung out.
The cells were grown for 48 hours in an incubator adjusted to ℃. After 48 hours, when the vat was removed from the incubator, it turned slightly off-white and mycelia had grown well, yielding 480 g of slightly sweet rice malt with a unique aroma of rice malt that did not easily separate even when the malt was stretched. Ta.

〔Effect of the invention〕

In the present invention, as described above, grain flour containing starch is heated without adding water, cooled, and then mixed with seed koji, so that the koji mold spores in the seed koji are evenly dispersed in the flour. After mixing the seed koji, water is added and mixed well, resulting in very small nodules, but the surface of these nodules and the nodules contain koji mold spores evenly distributed, and the structure of the nodules is Since it is coarse, the mycelium grows quickly and vigorously after the spores germinate, so good koji can be easily obtained in a short time.
Furthermore, in the present invention, since the raw material grains are used as powder, various grain flours can be freely mixed to freely control the composition of the ingredients as desired, and koji suitable for various uses can be easily obtained. For example, if you want to make koji that is relatively low in protein, you can mix an appropriate amount of other starch with rice powder, or conversely, if you want koji that has a lot of protein, you can add soybean powder or defatted soybean powder to rice powder. You can make koji by mixing the appropriate amount. Furthermore, in the present invention, water is not added to the grain flour, but it is heated, and water is added after mixing the seed koji, so the water content of the koji can be freely controlled. That is, to make hard koji, for example, add water to 40% (by weight) of the flour to obtain hard koji, and to make soft koji, for example, add water to 70% (by weight) of the flour. This has the effect of easily producing soft koji.

Claims (1)

[Scope of Claims] 1 Grain flour containing starch is heated without adding water to gelatinize the starch, then cooled. Seed koji is mixed with this, and then 40 to 70 (by weight) is added to the flour. ) A method for producing koji using flour, which is characterized by adding and mixing % of water and growing at room temperature of 25°C to 30°C. 2. The method for producing koji using flour according to claim 1, wherein the starchy flour is a mixture of two or more different types of flour.