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The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.21 (1974/12) >

Title :泡盛麹菌による麹の製造とその酵素力および酸度について(農芸化学科)
Title alternative :On the production of koji with Aspergillus awamori, and its enzyme activities and acidity (Department of Agricultural Chemistry)
Authors :当山, 清善
宮里, 興信
安田, 正昭
仲唐, 英之
Authors alternative :Toyama, Seizen
Miyazato, Koshin
Yasuda, Masaaki
Nakato, Hideyuki
Issue Date :1-Dec-1974
Abstract :泡盛麹菌を種麹として製造された麹のα-アミラーゼ, 糖化アミラーゼ, 酸性プロテアーゼの各酵素活性および酸度について調べた。1.製麹過程における麹中酵素および酸の生成は製麹温度によって支配された。麹の酵素活性は製麹に使用する種麹によって異なった。2.泡盛製造所における製麹は製麹装置によって行なわれ, 麹の温度は自動的に管理された。麹の酵素活性および酸度は製麹時間とともに増加した。麹から醪に抽出された酵素は発酵過程を通じてかなり安定であった。
This paper presents the enzyme activities of α-amylase, saccharifying amylase and acid protease, and acidity of the koji (mold rice) produced with Aspergillus awamori, as tane koji (mold starter). 1. In the course of koji, the formation of enzymes in koji was governed by the temperature of the production. Enzyme activities in koji were influenced by the tane koji used for the production. 2. The production of koji in a brewery was carried out by using kojimaking apparatus, and the temperature of the koji was automatically controlled during the production. Enzyme activities and acidity of the koji increased with the prodction period. The enzymes extracted from koji into mash were considerably stable throught the fermentation.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4367
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.21 p.109 -122
Appears in Collections:No.21 (1974/12)

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