KOJI (MALTED RICE) OF NONGLUTINOUS RICE, METHOD FOR PRODUCING THE SAME, AND USE THEREOF

• Main Authors: TAKAKURA YUTAKA, KAWABE TATSUYA, TORII KAZUTOSHI, KAWAKITA SADAO
• Format: Patent
• Language: English
• Published: 02.10.2001
• Edition: 7
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

PROBLEM TO BE SOLVED: To provide a high-quality koji of a nonglutinous rice, having high solubilizing rate at the time of autolysis, and further to provide a food and drink rich in flavor, produced by using the koji of the nonglutinous rice. SOLUTION: This koji of the nonglutinous rice is obtained by subjecting the nonglutinous rice to a roasting treatment, adding water thereto, steaming the resultant nonglutinous rice, and making the koji from the steamed nonglutinous rice by a conventional method. The method for producing the koji of the nonglutinous rice comprises the above method. The food and drink is produce by using the koji of the nonglutinous rice. The koji is preferably made by using the steamed rice having 36-46%w/w water content after the steaming by the conventional method. Preferably, the koji of the nonglutinous rice has >=77%w/w solubilizing rate of the solid component when the koji is subjected to the autolysins at 55 deg.C for 24 hr by adding 5 pts.wt. water to 1 pts.wt. koji of the nonglutinous rice. As a result, the high-quality food and drink rich in flavor is obtained in good yield.