NOVEL KOJI MOLD, RICE MALT SEASONING/RICE MALT BEVERAGE PRODUCED BY USING NOVEL KOJI MOLD, AND PRODUCTION METHOD OF RICE MALT SEASONING/RICE MALT BEVERAGE

摘要

PROBLEM TO BE SOLVED: To provide an inexpensive and simple production method by which a rice malt seasoning/rice malt beverage, etc., which have less fine alien matter and are pleasant on the tongue, can be obtained in a short time by an inexpensive and simple milling step.SOLUTION: A method for producing a rice malt seasoning/rice malt beverage by using koji mold, comprises a step of increasing extracellular concentration of serine protease derived from the koji mold in a saccharification process of grains included in preparation material. As the koji mold, novel koji mold, which belongs to the species Aspergillus oryzae and produces serine protease in rice malt is suitably used.SELECTED DRAWING: None