JP2001321154A - Liquid koji and method for producing sake using the same - Google Patents
Liquid koji and method for producing sake using the sameInfo
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- JP2001321154A JP2001321154A JP2000140114A JP2000140114A JP2001321154A JP 2001321154 A JP2001321154 A JP 2001321154A JP 2000140114 A JP2000140114 A JP 2000140114A JP 2000140114 A JP2000140114 A JP 2000140114A JP 2001321154 A JP2001321154 A JP 2001321154A
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- koji
- liquid
- sake
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- liquid koji
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、原料として焙炒穀
類を用い、白麹菌及び／又は黒麹菌を液体で培養する液
体麹、その液体麹の製造方法及びそれを用いる酒類の製
造方法に関する。The present invention relates to a liquid koji for culturing white koji mold and / or black koji mold as a liquid using roasted cereals as a raw material, a method for producing the liquid koji, and a method for producing alcoholic beverages using the liquid koji.
【０００２】[0002]
【従来の技術】従来の清酒醸造においては、蒸米表面に
黄麹〔アスペルギルス・オリーゼ（Asp．oryzae）〕菌
の胞子を散布して蒸米上で繁殖させた米麹を用いて行わ
れるのが常である。このような固体培養は、切り返し、
盛りなどの複雑できめこまかな培養制御が必要であり作
業性が低く多大な労力を必要とする、開放容器で行うた
め常に雑菌汚染の心配がある、大型の製麹機を必要とす
るなどの問題点がある。これらの問題点を克服するた
め、麹菌を液体で培養する液体麹の研究がなされてき
た。2. Description of the Related Art Conventional sake brewing is usually performed using rice koji grown on steamed rice by spraying spores of yellow koji (Aspergillus oryzae) on the surface of steamed rice. It is. Such solid culture is cut back,
Problems such as complicated and detailed culturing control such as serving are required, workability is low and a great deal of labor is required, there is always concern about contamination by various bacteria because it is performed in an open container, and a large koji making machine is required There is a point. In order to overcome these problems, studies have been made on liquid koji in which koji molds are cultured in liquid.
【０００３】例えば、醤油醸造においては液体麹が一部
実用化されたこともあった〔昭和６１年３月２５日、日
本醸造協会発行、村上英也編著、「麹学」（第１版）、
第４３４頁〕。しかしながら、アスペルギルス・オリー
ゼ菌は、固体培養においては、原料の糖化に寄与するグ
ルコアミラーゼが多く生産されるが、液体培養ではその
グルコアミラーゼの生産性が低いという欠点を有してい
るため、液体麹による清酒醸造は実用化されていないの
が現状である。[0003] For example, in soy sauce brewing, liquid koji has been partially put into practical use [Mar. 25, 1986, published by Japan Brewing Association, edited by Hideya Murakami, “Kojigaku” (first edition). ,
434]. However, aspergillus oryzae has a drawback that solid culture produces a large amount of glucoamylase that contributes to saccharification of the raw material, but liquid culture has a disadvantage that the productivity of glucoamylase is low. Sake brewing has not yet been put to practical use.
【０００４】清酒用液体麹に関する最新の技術としては
特開平１１−２２５７４６号公報が開示されている。該
公報によれば、菌糸の生育にストレスを与えるような条
件下で前培養した後、同条件下でフェーズ分割培養法を
用いて液体培養することにより、グルコアミラーゼ活性
を固体麹並に上昇させることができたと報告している。
しかしながら、上述のフェーズ分割培養法による液体麹
の製造法は、途中で培地を交換したり、培地表面に多孔
性膜を設置したりするなど作業性、経済性の面から実用
化には、まだ不十分な点が多い。一方、液体培養する時
の原料としては米や米糠などが用いられていたが、近年
掛原料において、焙炒米を液化して清酒を醸造する新し
い技術が開発され（特開平７−３９３６４号）、この方
法を用いることにより、醪の流動性が改善され、工程制
御の面でも優れた清酒醪が製造されるに至っている。し
たがって、麹においても液体で培養する技術の開発が必
要とされていた。[0004] As the latest technology relating to liquid koji for sake, Japanese Patent Application Laid-Open No. H11-225746 is disclosed. According to this publication, glucoamylase activity is increased to the same level as solid koji by pre-culturing under conditions that stress the growth of hyphae, and then performing liquid culture using the phase split culture method under the same conditions. Report that it was possible.
However, the production method of liquid koji by the above-mentioned phase split culture method is not practical for practical use from the viewpoint of workability and economical efficiency such as replacing the medium on the way or installing a porous membrane on the surface of the medium. There are many insufficient points. On the other hand, rice or rice bran has been used as a raw material for liquid culture. Recently, a new technique for liquefying roasted rice to brew sake has been developed as a raw material for kake (Japanese Patent Laid-Open No. 7-39364). By using this method, the fluidity of the mash is improved, and a sake mash excellent in process control has been produced. Therefore, there has been a need to develop a technique for culturing liquid koji in a liquid.
【０００５】[0005]
【発明が解決しようとする課題】本発明の第１の目的
は、固体麹と同等の酵素活性を有する液体麹を開発する
ことである。本発明の第２の目的は、該液体麹を用い
て、従来と同等以上の酒質を有する酒類を製造する方法
を開発し、酒類製造工程を効率化することである。SUMMARY OF THE INVENTION A first object of the present invention is to develop a liquid koji having the same enzymatic activity as a solid koji. A second object of the present invention is to develop a method for producing liquor having a liquor quality equal to or higher than the conventional one using the liquid koji, and to make the liquor production process more efficient.
【０００６】[0006]
【課題を解決するための手段】本発明を概説すると、本
発明の第１発明は、酒類製造に用いる麹であって、原料
の少なくとも一部に焙炒した穀類を用いることを特徴と
する液体麹に関する。本発明の第２発明は、焙炒穀類を
含む液体培地で麹菌を培養することを特徴とする第１の
発明の液体麹の製造方法に関する。そして、本発明の第
３の発明は、麹の少なくとも一部に、上記した第１発明
の液体麹を用いることを特徴とする酒類の製造方法に関
する。The present invention is summarized as follows. A first invention of the present invention is a liquid koji used for producing alcoholic beverages, wherein a roasted cereal is used as at least a part of the raw material. About koji. The second invention of the present invention relates to the method for producing liquid koji of the first invention, wherein the koji mold is cultured in a liquid medium containing roasted cereals. The third invention of the present invention relates to a method for producing alcoholic beverages, wherein the liquid koji according to the first invention is used as at least a part of the koji.
【０００７】本発明者らは、前記従来技術の問題点を解
決するため鋭意研究を行った結果、焙炒穀類を液体麹の
原料として用い、麹菌として白麹菌及び／又は黒麹菌を
用いて液体培養することによってグルコアミラーゼ活性
が十分高い液体麹が得られること、また該液体麹を用い
て製造した清酒は、固体麹を用いて製造した清酒と比較
して酒質の面で同等以上の清酒が得られることを見出
し、本発明の完成に至った。The present inventors have conducted intensive studies to solve the above-mentioned problems of the prior art, and as a result, they have used roasted cereals as a raw material for liquid koji, and used white koji and / or black koji as koji mold. The liquid koji having a sufficiently high glucoamylase activity can be obtained by culturing, and the sake produced using the liquid koji has a sake quality equal to or higher than that of the sake produced using solid koji. Were found, and the present invention was completed.
【０００８】[0008]
【発明の実施の形態】以下、本発明について具体的に説
明する。本発明でいう酒類とは、例えば清酒、焼酎、み
りん、雑酒などをいうがこれらに限定されるものではな
い。また、本発明でいう穀類とは、例えば米、大麦、小
麦、トウモロコシ、コウリャン、アワ、ヒエ、ソバなど
を指す。焙炒した穀類とは、穀類及び／又は穀類を水で
浸漬したものを、高温の熱風で短時間加熱処理した穀
類、又は同等の効果を有する加熱処理方法で処理した穀
類のことをいう。焙炒する方法としては、例えばロータ
リー流動焙炒装置（日本醸造協会誌、第８７巻、第１２
号、第８４９頁、１９９２年）を用いその中で浸漬した
米を１５０〜４００℃の熱風で数秒から２時間未満処理
する方法がある。また、白麹菌とは、酒類製造に用いら
れる麹菌であって、例えばアスペルギルス・カワチ（As
p. kawachii）などがあり、黒麹菌とは、同じく酒類製
造に用いられる麹菌であって、例えばアスペルギルス・
アワモリ（Asp. awamori）、アスペルギルス・ニガー
（Asp. niger）などがある。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described specifically. The liquors referred to in the present invention include, for example, sake, shochu, mirin, miscellaneous liquor and the like, but are not limited thereto. The cereals in the present invention refer to, for example, rice, barley, wheat, corn, kouryan, millet, millet, buckwheat and the like. The roasted cereals refer to cereals obtained by immersing cereals and / or cereals in water for a short time with high-temperature hot air, or cereals treated by a heat treatment method having an equivalent effect. As a method of roasting, for example, a rotary fluidized roasting apparatus (Journal of Japan Brewery Association, Vol. 87, No. 12
No., p. 849, 1992), the rice immersed therein is treated with hot air at 150 to 400 ° C. for several seconds to less than 2 hours. The white koji mold is a koji mold used in the production of alcoholic beverages, for example, Aspergillus kawachi (As
p. kawachii), and black aspergillus is also a koji mold used in the production of alcoholic beverages, such as Aspergillus.
Awamori (Asp. Awamori), Aspergillus niger (Asp. Niger) and the like.
【０００９】次に液体麹を製造する方法を説明する。本
発明の液体麹は、原料に焙炒穀類を用いることを特徴と
する。その理由は、焙炒穀類を原料とした液体麹のグル
コアミラーゼ活性が、他の原料（例えば焙炒しない穀
類）で製造した液体麹よりはるかに高いからである。ま
ず、仕込時の焙炒穀類の汲水に対する割合は６〜１５％
が適当である。６％未満であると麹菌の生育が悪く、１
５％より大きいと醪の粘性が高くなり、通気、かくはん
が不十分になる。次に栄養源として好ましくは硝酸カリ
ウム及び／又は酸性リン酸カリウムを汲水に対して０．
１％以上添加する。その割合は、硝酸カリウム０．２
％、酸性リン酸カリウム０．３％が最も好ましい。この
培地を加熱殺菌した後、フラスコで前培養した種麹菌を
植菌する。種麹菌の前培養方法は、フラスコに上述と同
様の配合で培地を調製し、その培地に保存菌の菌体及び
／又は胞子を植菌した後、３０から４０℃で１６時間以
上振とう培養して製造することができる。前培養した培
養液を、一般的には、本培養の培地に対して２〜１０％
の割合で添加し、通気、かくはんしながら２０〜４５℃
の温度で４８時間以上培養を行う。通気方法は無菌エア
ーを底部から吹き込む方法が好ましい。温度条件につい
ては、２０℃未満であれば、麹菌の生育が遅く、４５℃
より高ければ、麹菌はほとんど生育できない。好ましく
は、３８〜４０℃が良い。このように麹菌を液体培養し
て製造したものが本発明の液体麹である。Next, a method for producing liquid koji will be described. The liquid koji of the present invention is characterized by using roasted cereals as a raw material. The reason for this is that the glucoamylase activity of liquid koji made from roasted cereals is much higher than liquid koji produced from other raw materials (for example, cereals that are not roasted). First, the ratio of roasted cereals to fetched water during preparation is 6 to 15%.
Is appropriate. If it is less than 6%, the growth of Aspergillus is poor and 1
If it is more than 5%, the viscosity of the mash increases, and ventilation and stirring become insufficient. Next, potassium nitrate and / or potassium acid phosphate are preferably added as nutrients to the pumping water in an amount of 0.
Add 1% or more. The proportion is potassium nitrate 0.2
%, And 0.3% of acidic potassium phosphate are most preferred. After heat-sterilizing the medium, the seed koji mold precultured in the flask is inoculated. The method of pre-culturing the seed koji is to prepare a medium in a flask with the same composition as described above, inoculate the medium with the cells and / or spores of the preserved bacteria, and shake culture at 30 to 40 ° C. for 16 hours or more. Can be manufactured. The pre-cultured culture solution is generally used in an amount of 2 to 10% with respect to the medium of the main culture.
20-45 ° C with aeration and stirring
The culture is carried out at a temperature of at least 48 hours. The ventilation method is preferably a method of blowing sterile air from the bottom. As for the temperature condition, if the temperature is lower than 20 ° C., the growth of the koji mold is slow, and the temperature is 45 ° C.
If it is higher, the koji mold can hardly grow. Preferably, 38 to 40 ° C is good. The liquid koji of the present invention is produced by liquid culture of the koji mold as described above.
【００１０】次に液体麹を用いた酒類の製造方法である
が、まず清酒の場合、仕込配合において固体麹の代りに
少なくとも一部を該液体麹に置き換え、通常の三段仕込
法で製造する。次に焼酎の場合は、仕込配合において固
体麹の代りに少なくとも一部を該液体麹に置き換え、三
段仕込法で焼酎醪を製造し、蒸留する方法が好ましい。
しかしこの方法に限定されるものではない。Next, there is a method for producing alcoholic beverages using liquid koji. In the case of sake, first, at least part of the sake is replaced by the liquid koji instead of the solid koji in the preparation and blending, and the sake is produced by a usual three-stage charging method. . Next, in the case of shochu, a method is preferred in which at least a part of the shochu is replaced with the liquid koji instead of the solid koji in the preparation and the shochu mash is produced by a three-stage preparation method and distilled.
However, it is not limited to this method.
【００１１】[0011]
【実施例】以下、本発明を実施例によって更に具体的に
説明するが、本発明はこれらの実施例に限定されるもの
ではない。EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
【００１２】実施例１ （液体麹）７８％精白米を水に７〜８時間浸漬した後、
水切りを行い、乾燥機で浸漬米の水分を２６〜２７％に
調整する。水分調整した米を焙炒機で、２９０℃の温風
で３０秒焙炒処理を行い、焙炒米を調製する。Example 1 (Liquid koji) 78% polished rice was immersed in water for 7 to 8 hours.
Drain the water and adjust the water content of the soaked rice to 26-27% with a dryer. The rice whose water content has been adjusted is subjected to roasting treatment with a hot air at 290 ° C. for 30 seconds using a roaster to prepare roasted rice.
【００１３】５リットルのジャーファーメンター内で水
３リットルと該焙炒米３００ｇを混合し、更に硝酸カリ
ウム９ｇ、酸性リン酸カリウム６ｇを添加し、オートク
レーブで１２１℃、２５分間殺菌を行って培地を調製す
る。前培養は、上述と同様の配合割合の培地１５０ｍｌ
に、アスペルギルス・カワチ菌を植菌し、３５℃で１８
時間振とう培養して行った。その前培養した液約１５０
ｍｌをジャーファーメンターに植菌し、かくはんしなが
ら４０℃で７２時間培養を行って液体麹を製造した。対
照として焙炒米の代りに７８％精白米又はその精白米を
蒸したものを用いて、同様の条件で液体麹の培養を行っ
た。In a 5 liter jar fermenter, 3 liters of water and 300 g of the roasted rice are mixed, 9 g of potassium nitrate and 6 g of acidic potassium phosphate are added, and the mixture is sterilized in an autoclave at 121 ° C. for 25 minutes to prepare a medium. I do. The pre-culture was performed using 150 ml of the same mixture
Was inoculated with Aspergillus kawachi at 18 ° C at 35 ° C.
The culture was carried out by shaking for hours. Pre-cultured liquid about 150
ml was inoculated in a jar fermenter, and cultured at 40 ° C. for 72 hours with stirring to produce liquid koji. As a control, liquid koji was cultured under the same conditions by using 78% polished rice or steamed polished rice instead of roasted rice.
【００１４】培養後の液体麹のグルコアミラーゼ活性と
状ぼうを表１に示す。グルコアミラーゼ活性は、第４回
改正国税庁所定分析法注解に記載の方法で測定した。Table 1 shows the glucoamylase activity and the state of the liquid koji after the culture. Glucoamylase activity was measured by the method described in the 4th revised National Tax Agency prescribed analytical method notes.
【表１】 [Table 1]
【００１５】表１の結果から、焙炒米の液体麹は、グル
コアミラーゼ活性が精白米に比べて約２．４倍、蒸米に
比べて約１．６倍高くなっている。また焙炒米の液体麹
醪はペレット状になり、精白米及び蒸米の醪と比較して
粘性が低く、作業性の面で優れていた。したがって、焙
炒米が液体麹の原料として適していることは明らかであ
る。From the results in Table 1, the liquid koji of roasted rice has about 2.4 times higher glucoamylase activity than polished rice and about 1.6 times higher than steamed rice. In addition, the liquid koji mash of roasted rice was in the form of pellets, had a lower viscosity than mashes of polished rice and steamed rice, and was excellent in workability. Therefore, it is clear that roasted rice is suitable as a raw material for liquid koji.
【００１６】実施例２ （清酒）液体麹を用いて、総米１ｋｇの清酒の製造を行
った。対照として固体麹を用いた清酒製造も行った。仕
込配合を表２、表３に示す。Example 2 (Sake) Sake of 1 kg in total rice was produced using liquid koji. Sake production using solid koji was also performed as a control. Tables 2 and 3 show the charged formulations.
【００１７】[0017]
【表２】 [Table 2]
【００１８】[0018]
【表３】 [Table 3]
【００１９】液体麹は実施例１で製造したものを用い、
その割合は汲水全体の１８％になるようにした。固体麹
は、蒸米にアスペルギルス・オリーゼ菌を種付けしたも
のを常法で製麹して製造した。また、掛米は焙炒米を用
い、水と混合して酵素剤で９０℃、３０分間液化したも
のを用いた。As the liquid koji, the one produced in Example 1 was used.
The ratio was 18% of the total amount of water pumped. Solid koji was produced by koji-making steamed rice seeded with Aspergillus oryzae in a conventional manner. The roasted rice used was roasted rice, mixed with water, and liquefied with an enzyme agent at 90 ° C. for 30 minutes.
【００２０】仕込方法は３段仕込法を用い、最高品温１
５℃で留後１３日より毎日１℃ずつ下げるような醪経過
をとり、留後１９日で上槽を行った。上槽酒の一般成分
分析値及び低沸点香気成分値を表４に示す。低沸点香気
成分は、ヘッドスペースガスクロマトグラフィー法で分
析した。The charging method uses a three-stage charging method, with a maximum temperature of 1
From 13 days after the distillation at 5 ° C., the course of the mash was lowered by 1 ° C. every day, and the upper tank was placed 19 days after the distillation. Table 4 shows the general component analysis value and the low boiling point aroma component value of the upper tank liquor. Low-boiling odor components were analyzed by headspace gas chromatography.
【００２１】[0021]
【表４】 [Table 4]
【００２２】表４に示すとおり、液体麹仕込の方は、日
本酒度、アミノ酸度がやや低いものの、ｐＨ、酸度はほ
ぼ同等の値となった。また、低沸点香気成分も固体麹、
液体麹どちらの場合も、ほぼ同等の値となっており、成
分値に大きな差はなかった。As shown in Table 4, the sake prepared with liquid koji had slightly lower sake and amino acid contents, but had substantially the same pH and acidity. In addition, low-boiling aroma components are also solid koji,
In both cases of liquid koji, the values were almost the same, and there was no significant difference in the component values.
【００２３】上槽した後、火入れした清酒の官能検査を
行った。官能評価は、パネラー１７名により、３点法
（１：良〜３：悪）で行った１７名の平均値で評価し
た。官能検査結果を表５に示す。After the upper tank, the burned sake was subjected to a sensory test. The sensory evaluation was carried out by 17 panelists using a three-point method (1: good to 3: bad) and evaluated by an average value of 17 persons. Table 5 shows the results of the sensory test.
【００２４】[0024]
【表５】 [Table 5]
【００２５】表５に示すとおり、液体麹を用いて製造し
た清酒の方がやや良好であり、麹臭の少ないすっきりと
した味わいになっているという評価であった。As shown in Table 5, the sake produced using liquid koji was evaluated to be slightly better and to have a clear taste with less koji odor.
【００２６】実施例３ （焼酎）固体麹を用いた場合は表２の仕込配合、液体麹
を用いた場合は表３の仕込配合で、実施例２と同様の仕
込を行い、焼酎醪を調製した。最高品温は１５℃とし、
留後１３日目より徐々に低下させ、留後１９日目の醪を
蒸留に供した。蒸留はガラス製ポットスチルを用いて、
圧力が−７００ｍｍＨｇの減圧蒸留法で行った。得られ
た中留区分を冷却ろ過して米焼酎を得た。これを２５％
（ｖ／ｖ）アルコール濃度に調製した焼酎の一般成分及
び低沸点香気成分の分析結果を表６に示す。また、上述
のアルコール２５％（ｖ／ｖ）の焼酎の官能検査を行
い、その結果を表７に示す。官能評価は、パネラー１７
名により、３点法（１：良〜３：悪）で行った１７名の
平均値で評価した。Example 3 (Shochu) In the case of using solid koji, the preparation and mixing shown in Table 2 were used, and in the case of using liquid koji, the same preparation as in Example 2 was performed using the preparation and mixing of Table 3 to prepare shochu moromi. did. The maximum temperature is 15 ℃,
The mash was gradually reduced from the 13th day after the distillation, and the mash on the 19th day after the distillation was subjected to distillation. Distillation uses a glass pot still.
The pressure was reduced by a vacuum distillation method at -700 mmHg. The obtained middle distillate fraction was cooled and filtered to obtain rice shochu. 25% of this
(V / v) Table 6 shows the analysis results of the general components and low-boiling aroma components of the shochu prepared at the alcohol concentration. In addition, a sensory test of the above-mentioned alcoholic shochu with 25% (v / v) was performed, and the results are shown in Table 7. Sensory evaluation was conducted by panelists 17
Evaluation was made based on the average value of 17 persons who performed the three-point method (1: good to 3: bad).
【００２７】[0027]
【表６】 [Table 6]
【００２８】[0028]
【表７】 [Table 7]
【００２９】表６の結果から、液体麹を用いて製造した
米焼酎は、固体麹を用いて製造した米焼酎と比較して、
エステルなどの香気成分は同等の値であった。また、表
７の官能検査の結果は、液体麹を用いた米焼酎の方がや
や良好な結果となり、全体的な香味のバランスが良好で
あるという評価を得た。From the results shown in Table 6, the rice shochu produced using liquid koji is compared with the rice shochu produced using solid koji,
Aroma components such as esters had equivalent values. In addition, the results of the sensory test shown in Table 7 were slightly better for rice shochu using liquid koji, and the evaluation was that the overall flavor balance was good.
【００３０】[0030]
【発明の効果】本発明によって、通常の液体培養で、酒
類製造に十分なグルコアミラーゼ活性を有する液体麹を
製造することが可能となった。その液体麹を用いて製造
した清酒及び焼酎は、従来の固体麹と同等以上の酒質を
持った清酒及び焼酎を造ることができた。したがって全
製造工程を液体化することが可能となり、工程の合理
化、品質管理の向上に寄与することができる。Industrial Applicability According to the present invention, it has become possible to produce liquid koji having sufficient glucoamylase activity for producing alcoholic beverages by ordinary liquid culture. Sake and shochu produced using the liquid koji were able to produce sake and shochu having a quality equal to or higher than conventional solid koji. Therefore, all manufacturing steps can be liquefied, which contributes to rationalization of the steps and improvement of quality control.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 黒瀬 直孝 滋賀県大津市瀬田３丁目４番１号 寳酒造 株式会社中央研究所内 (72)発明者 川北 貞夫 滋賀県大津市瀬田３丁目４番１号 寳酒造 株式会社中央研究所内 (72)発明者 垂水 彰二 滋賀県大津市瀬田３丁目４番１号 寳酒造 株式会社中央研究所内 Ｆターム(参考） 4B015 NG02 NP01 NP03 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Naotaka Kurose 3-4-1, Seta, Otsu City, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Inventor Sadao Kawakita 3-4-1 Seta, Otsu City, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Inventor Shoji Tarumi 3-4-1, Seta, Otsu City, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory F term (reference) 4B015 NG02 NP01 NP03
Claims (4)
なくとも一部に焙炒した穀類を用いることを特徴とする
液体麹。1. A liquid koji used for producing alcoholic beverages, wherein roasted cereals are used as at least a part of raw materials.
び／又は黒麹菌であることを特徴とする請求項１記載の
液体麹。2. The liquid koji according to claim 1, wherein the koji mold used for culturing the liquid koji is a white koji mold and / or a black koji mold.
ることを特徴とする請求項１又は２に記載の液体麹の製
造方法。3. The method for producing liquid koji according to claim 1, wherein the koji mold is cultured in a liquid medium containing roasted cereals.
記載の液体麹を用いることを特徴とする酒類の製造方
法。4. A method for producing alcoholic beverages, wherein the liquid koji according to claim 1 or 2 is used as at least a part of the koji.
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