Liquid Koji Manufacturing Process and Process of Making a Fermented Food or Drink ”

摘要

Liquid koji manufacturing process. The present invention relates to an object of the present invention which is to provide a liquid koji for use in the production of a fermented food or drink, particularly a liquid koji having acid-stable glucoamylase and alpha-amylase which may be highly active. be used in the preparation of shochu. The present invention provides a process for manufacturing a liquid koji for use in the production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium containing, as a crude material, a substance selected from the group consisting of a cereal having a peeled surface; a cereal having a surface from which only a husk (for example a straw) is removed; an unprocessed bean or tuber having a peeled surface; and amaranth and / or quinoa. According to the present invention, both acid stable glucoamylase and alpha amylase enzymes are simultaneously produced in high yield in a balanced manner to allow the production of a liquid koji having enzymatic activities required to, for example, prepare shochu. Through the use of liquid koji, fermented foods and drinks such as shochu can be efficiently produced.