JPS5898087A - Koji without deterioration even on storing for long term - Google Patents

Abstract

PURPOSE:To prepare a KOJI having the taste, flavor and effect not inferior to those of a raw KOJI without deteriorating even on allowing to stand for a long term, by cooling a KOJI obtained by multiplying a mold starter, drying and pulverizing the resultant KOJI. CONSTITUTION:Rice, wheat grains, etc. are steamed, inoculated with a mold starter and allowed to stand at about 37 deg.C for 2-3 days to give a KOJI, which is directly cooled, placed in a layer of uniform thickness, introduced into a drying chamber, dried fully with warm air at about 25-30 deg.C and then roughly crushed, molded into granules or finely pulverized to a fine powder of 120-140 mesh by a pulverizer, packed in a bag made of a polymer film, bottle or can, etc.

Description

【発明の詳細な説明】 従来よりあるｌＩ金−法の過単において方法を改造し永
く保存しても資質しない麹に関する。DETAILED DESCRIPTION OF THE INVENTION This invention relates to koji which is not suitable even if the conventional method is modified and stored for a long time.

麹はわが国では古くから醸造製品の原料とじて発達した
ものであって、古書には「かむたち」として、しるされ
ている。Koji has long been developed in Japan as a raw material for brewed products, and is written down in old books as ``kamutachi.''

・　こうじは、原料により、米こうじ、麦こうじ豆こう
じ、ふすまこうじ、などに分類されるが用途によっても
、清酒こうじ、みそこうじ、しょうゆこうじ、甘酒こう
じに分けられて、醸造業界においては製造品の原料に使
用し、家庭においては嗜好品に加味する補助材料や、副
食物の漬物、魚漬などに混入することにより、風味が増
し独得の香気と風味が良くなるので、現在でも多くの人
達から料理の補助に愛用されている貴重な原料であるが
、現在の市販されている麹は坦面より同じ製法を継承さ
れたま＼の製品であるので、人手を使って、米、麦など
に麹菌を培養し適温を保って貯蔵、放置して作ったもの
である。製品には、黄麹菌が付着しており、永くおくと
黒麹萌に変＝ｆ　したりする、など最近の発達した近代
生活用式にはマツチしないのと永く保存が不可能という
欠点を有しているのであるが、いまだに新製法が開発さ
れない現況にあるので、この発明を提供したもので発明
に当って、試作実験の結果この発明による。麹は。・ Koji is classified into rice koji, barley koji, bean koji, bran koji, etc., depending on the raw material, but it is also divided into sake koji, miso koji, soy sauce koji, and amazake koji, and in the brewing industry, it is classified as a manufactured product. At home, it is used as an auxiliary ingredient to add flavor to luxury foods, and by mixing it with side foods such as pickles and fish pickles, it enhances the flavor and gives it a unique aroma and flavor, so it is still used by many people today. Koji is a valuable raw material that is loved as an aid to cooking, but the current commercially available koji is a product inherited from the same manufacturing method as Tanmen, so it must be manually processed into rice, barley, etc. It is made by culturing koji mold and storing it at an appropriate temperature. The product has yellow koji mold attached to it, which turns into black koji moe if left for a long time, and has the drawbacks that it is not compatible with recently developed modern lifestyle formulas and cannot be stored for a long time. However, since a new manufacturing method has not yet been developed, this invention is based on the results of prototype experiments. Koji is.

２年間、試験室に放置しても全く、変質することな（、
生の新より口ざわりも香味も、そして効果においても遜
色がなかったので新規に企業化に着手したのでこ−に特
許を提出したものである。Even if you leave it in a test room for two years, it will not change in quality at all (,
Since the taste, flavor, and effect were comparable to that of fresh, new products, we began commercializing the product and filed a patent.

次に、その製法と実施態様について詳細に説明する。Next, its manufacturing method and embodiments will be described in detail.

麹は、綿毛状の白色の菌糸から約２ｍ＋の枝を出し、そ
の無性胞子を連鎖状に生じてきて、最初は黄色であるが
日数が経過すると黄緑色となるものである。Koji is a product of about 2m+ branches that sprout from fluff-like white hyphae, which produce asexual spores in a chain, which are yellow at first but turn yellow-green over time.

製造には人手により、広い場所にて、前記した米、麦、
を蒸したものに種こうじ菌を接種して、こうじ菌の生育
に適した温度約３７℃位で２〜３日置装ことにより、製
品が出来上る。こうじは、こうじ菌を主体とするもので
あるが、その他にも酵母や細菌類（乳酸菌その他）も含
まれているので醸造には総合的な働きをするので必要、
欠くことの出来ない原料であるが、それと同じように現
代の種々なる食生活面からみて、健康保全の面から必要
なものであるので、現在の生活の様式に適合するように
変質することなく、永く保存できるよう製法を一変した
ものである。The above-mentioned rice, wheat,
The product is completed by inoculating the steamed rice with Koji seeds and leaving it for 2 to 3 days at a temperature of about 37°C, which is suitable for the growth of Koji. Koji is mainly made of Koji mold, but it also contains yeast and bacteria (lactic acid bacteria and others), so it is necessary for brewing as it has a comprehensive function.
Although it is an indispensable raw material, it is also necessary from the viewpoint of health maintenance in view of various modern diets, so it is necessary to maintain its quality without changing to fit the current lifestyle. The manufacturing method has been completely changed so that it can be stored for a long time.

原料は米、麦であって（用途によって、豆。The raw materials are rice, wheat (or beans depending on the purpose).

ふすま）これを蒸し橿こうじ菌を接種し、こうじ面の生
育に適当な温度を保って麹となったものを直ちに冷まし
均等な厚さに並べて乾燥室に入れて、該、麹を２５℃〜
３０℃位の温風にて十分に乾燥する７この乾燥したもの
を、製粉機械によって、製粉化するものであるが、利用
度に合せるため、次の三種のものに製造すると便利であ
る。Bran) Steam this and inoculate it with Koji mold, maintain the appropriate temperature for the growth of the koji surface, immediately cool the koji, arrange it in an even thickness, put it in a drying room, and dry the koji at 25℃~
Dry thoroughly with hot air at about 30°C.7 This dried product is milled into powder using a flour milling machine, but it is convenient to manufacture it into the following three types to suit the usage.

（１）比較的に荒い（俗名、荒粉）として製法する。(1) Manufactured as relatively coarse powder (commonly known as coarse flour).

（２）製粉する過程において、機械により果粒状に成形
し、品質の高度化を測った製法をする（利用度も向上し
たものに可となる） （３）乾燥した麹を製粉機によりメツシュ１２０〜１４
０位の微粉にする。(2) In the process of milling, a machine is used to form the koji into granules, using a manufacturing method designed to improve quality (it is possible to improve the degree of utilization). ~14
Make it into a fine powder of grade 0.

以上の製法によって出来た製品をポリ袋詰や、瓶、線入
などとする真空とするも一方法である。One method is to vacuum the products produced by the above manufacturing method into plastic bags, bottles, wire inserts, etc.

最近は温湿度を自動的に調節などする機械化による製こ
うじ法などもあるので、在来の方法より多櫨生産がり能
であり、現在の余剰米の活用によっても、最適であって
、高額なものとならずに永く保存かり能である０この菌
には乳酸菌が含まれていることにより漬物などには香味
が増し、日本人のすべての人の好む副食物であり、無菌
などの不快な原形が見えないので多（の人から喜ばれ、
麹が粉のため、漬物等に利用しても、甘酒に入れても均
等となり、水分の含まれていないだけ量が少なくて効果
を発揮するという特質の多い永く保存しても変質しない
特徴を有する日本人の好みに必要とする癩を提供する特
許である。Recently, there has been a mechanized method of making koji that automatically adjusts temperature and humidity, so it has a higher production capacity than the conventional method, and is optimal for making use of the current surplus rice. This bacterium contains lactic acid bacteria, which adds flavor to pickles and other foods, making it a favorite side-food for all Japanese people. Since the original form cannot be seen, it is appreciated by many people,
Because koji is a powder, it is uniform even when used in pickles, etc., and it is effective even in small amounts because it does not contain water.It has many characteristics that do not deteriorate even when stored for a long time. It is a patent that provides the necessary leprosy to the tastes of Japanese people.

特許出願人　中　村　正　人Patent applicant: Masato Nakamura

Claims (1)

【特許請求の範囲】 原料になる米、麦、を蒸し煮し菌を繁殖させる綿毛状白
色の菌糸から約２ＷｒＬの枝を出すその先は無性胞子を
連鎖状に生じて黄色の麹菌を培養して適温で発育させて
麹となったものを、直ちに冷まし、さらに該、麹を２５
℃〜３０℃位の温度にて十分に乾燥する０ 乾燥したものを製粉機により、荒粉に加工しこれを果粒
状に成形したものＺ１製粉機によりメツシュ１２０〜１
４０位の微粉にしポリ袋詰、或は瓶、罐入とし永く保存
しても変質しないことを特徴とした麹。[Claims] Rice and barley used as raw materials are steamed and the fluffy white hyphae that propagate the fungus produce branches of about 2 WrL at the tips of which produce chains of asexual spores to cultivate yellow Aspergillus oryzae. The koji that has been grown at an appropriate temperature is immediately cooled, and the koji is further heated for 25 minutes.
Dry thoroughly at a temperature of about 30°C to 30°C.0 The dried product is processed into coarse powder using a flour mill, and this is formed into fruit granules.Mesh 120-1
Koji is a 40th grade fine powder that does not deteriorate even if stored in plastic bags, bottles, or cans for a long time.