Title:
PROCESS FOR PREPARATION OF JAPANESE "SAKE" USING "KOJI" (RICE MALT) WHICH IS MADE BY PROPAGATING RHIZOPUS ON RAW RICE
Document Type and Number:
Japanese Patent JPS5856668
Kind Code:
A
Abstract:
PURPOSE: A mold in Rhizopus is propagated on raw rice to make KOJI and the resultant KOJI and a saccharification enzyme are used together to make SAKE which gives refreshment, because of its high malic acid content.
CONSTITUTION: Raw rice is polished and made to absorb water by 20W30%, then inoculated with a Rhizopus such as Rhizopus oryzae or Rhizopus japanics. Then, they are cultured in a chamber whose temperature is kept at 30°C for about 2 days to make KOJI (rice malt). The KOJI and a saccharification enzyme preparation are used together to effect customary brewing of SAKE.
Inventors:
SATOU MAKOTO
SUGANO NOBUO
SATOU KAZUO
OOBA TOSHITERU
SUGANO NOBUO
SATOU KAZUO
OOBA TOSHITERU
Application Number:
JP15608781A
Publication Date:
April 04, 1983
Filing Date:
September 30, 1981
Export Citation:
Assignee:
KOKUZEICHO JAPAN
International Classes:
C12G3/02; (IPC1-7): C12G3/02
Attorney, Agent or Firm:
Nobuo Kanno