Title:
紅麹の製麹方法
Document Type and Number:
Japanese Patent JP4892263
Kind Code:
B2
Abstract:
To provide a method for easily making red koji (malted rice).
The method for making red koji contains (1) a preculture step to culture Monascus purpureus in a sterilized liquid medium at a culturable temperature to a dried cell weight of 4.1-50 g/L and (2) a main culture step to mix the whole or a part of the culture liquid obtained in the step 1 with a starchy raw material at a ratio of 50-250 pts. of the culture liquid based on 1,000 pts. of the starchy raw material and culture the yeast under culturable temperature and humidity condition.
COPYRIGHT: (C)2008,JPO&INPIT
Inventors:
Daiko Shiba
Application Number:
JP2006082939A
Publication Date:
March 07, 2012
Filing Date:
March 24, 2006
Export Citation:
Assignee:
Suntory Holdings Limited
International Classes:
C12N1/14; C12G3/02
Domestic Patent References:
| JP1171476A | ||||
| JP57065177A | ||||
| JP11318427A | ||||
| JP6233669A |
Attorney, Agent or Firm:
Shinjiro Ono
Kazuo Shamoto
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Hisako Nozaki
Hiroko Ejiri
Reiko Izumiya
Osamu Yamamoto
Mitsutoshi Nakamura
Hirose Shinobu
Go Kajita
Naoshi Nakata
Yuki Ogasawara
Ryoko Oshikamo
Yamazaki Kosaku
Kazuo Shamoto
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Hisako Nozaki
Hiroko Ejiri
Reiko Izumiya
Osamu Yamamoto
Mitsutoshi Nakamura
Hirose Shinobu
Go Kajita
Naoshi Nakata
Yuki Ogasawara
Ryoko Oshikamo
Yamazaki Kosaku