Method of manufacturing liquid koji
An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable α-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa. According to the present invention, both enzymes of glucoamylase and acid-stable α-amylase are simultaneously produced with high yield in a balanced manner to allow the production of a liquid koji having enzymatic activities required for, for example, the brewing of shochu. By using the liquid koji, fermented foods and drinks such as shochu can be efficiently produced.
1. A method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising cultivating a koji mold in a liquid medium that consists of (1) as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only chaff is removed; an unprocessed bean or tuber having a surface covered with a hull; amaranthus and quinoa, (2) water, and (3) an inorganic salt, the raw material being mixed with the water to provide the liquid medium, wherein an amount of the raw material in the liquid medium is 1 to 20% (w/vol) when cereal is used as the raw material, 1 to 10% (w/vol) when bean or tuber is used as the raw material, 1.5 to 15% (w/vol) when amaranthus is used as the raw material, and 1.5 to 7% (w/vol) when quinoa is used as the raw material, wherein, in production of the liquid koji in which the koji mold is cultivated in the liquid medium containing the raw material, presence of the husk or the hull suppresses a rate of releasing a saccharide derived from starch in the raw material into a culture system including the liquid medium containing the raw material by inhibiting saccharification of the starch in the raw material, such that, during said cultivating the koji mold, at least glucoamylase and acid-stable α-amylase are both produced in a culture product of the koji mold cultivated in the liquid medium containing the raw material.
2. The method of manufacturing a liquid koji according to claim 1 , wherein the cereal having the surface covered with the husk is unpolished or polished to an extent in which at least husk remains on the surface of kernels of the cereal.
3. The method of manufacturing a liquid koji according to claim 1 , wherein the cereal is barley.
4. The method of manufacturing a liquid koji according to claim 3 , wherein the barley has a polishing ratio of 90% or more.
5. The method of manufacturing a liquid koji according to claim 1 , wherein the cereal comprises rice, wheat, buckwheat, barnyard millet, foxtail millet, millet, Kaoliang, or corn.
6. The method of manufacturing a liquid koji according to claim 1 , wherein the cereal having the surface from which only the chaff is removed comprises an unpolished rice.
7. The method of manufacturing a liquid koji according to claim 1 , wherein the unprocessed bean or tuber having the surface covered with the hull comprises a soybean, a red bean, or a sweet potato.
8. The method of manufacturing a liquid koji according to claim 1 , wherein during said cultivating the koji mold, at least glucoamylase and acid-stable α-amylase are simultaneously produced in a culture product of the koji mold cultivated in the liquid medium containing the raw material.
9. A method of manufacturing a fermented food or drink, comprising manufacturing a liquid koji by the method according to claim 1 , preparing a mash including said liquid koji, and fermenting the mash to manufacture the fermented food or drink.
10. The method of manufacturing a fermented food or drink according to claim 9 , wherein the fermented food or drink is shochu.
11. A set of liquid koji for production of a fermented food or drink, said liquid koji having a glucoamylase activity and an acid-stable α-amylase activity and obtained by a method of manufacturing a liquid koji according to claim 1 .
12. The method of manufacturing a liquid koji according to claim 1 , wherein the cereal has a polishing ratio of 90% or more.
13. The method of manufacturing a liquid koji according to claim 1 , wherein the cereal is rice.
14. The method of manufacturing a liquid koji according to claim 1 , wherein the raw material is a polished cereal having a polishing ratio of at least 92%.
15. The method of manufacturing a liquid koji according to claim 1 , wherein the raw material is a tuber having a surface covered with a hull.
16. The method of manufacturing a liquid koji according to claim 15 , wherein said tuber having a surface covered with a hull is a sweet potato having a surface covered with a hull.