Method of manufacturing liquid koji

C - Chemistry – Metallurgy – 12 – G

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C12G 3/02 (2006.01) C12G 3/12 (2006.01)

Patent

CA 2560463

A liquid rice malt for use in the production of fermented foods and drinks, especially a liquid rice malt exhibiting high glucoamylase and acid-resistant .alpha.-amylase enzyme activities that can be employed in brewing of distilled spirit. There is provided a process for producing a liquid rice malt for use in the production of fermented foods and drinks, characterized in that Aspergillus oryzae is cultured in a liquid culture medium containing as a culturing charge stock any of grain crops whose surface is covered with rhytidome, grain crops having only surface rhytidome (chaff, etc.) removed therefrom, unprocessed pulse crops or corms whose surface is covered with husk, and miscellaneous grain crop amaranthus and/or quinoa. By this process, there can be attained simultaneous balanced high formation of glucoamylase and acid-resistant .alpha.-amylase enzymes and production of a liquid rice malt having an enzyme activity required for brewing of distilled spirit, etc. By the use of this liquid rice malt, fermented foods and drinks such as distilled spirit can be efficiently produced.

Il est prévu un malt de riz liquide pour utilisation dans la fabrication d'aliments et de boissons fermentés, en particulier un malt de riz liquide présentant des activités d'enzymes de glucoamylase et alpha-amylase résistantes aux acides élevées que l'on peut employer dans la brasserie d'alcool distillé. Il est prévu un procédé de fabrication d'un malt de riz liquide pour utilisation dans la fabrication d'aliments et de boissons fermentés, caractérisé en ce que l'on cultive de l'Aspergillus oryzae dans un milieu de culture liquide contenant un bouillon de culture composé de toute récolte de grain dont la surface est recouverte de rhytidome, de récoltes de grain dont seul le rhytidome superficiel (balle, etc.) a été retiré, des récoltes ou des bulbes pulsés non traités dont la surface est recouverte d'une cosse, et diverses récoltes de grain de type amaranthus et/ou quinoa. Ce procédé permet d'obtenir une formation élevée équilibrée simultanée d'enzymes de glucoamylase et alpha-amylase résistantes aux acides et la formation d'un malt de riz liquide ayant une activité enzymatique nécessaire à la brasserie d'alcool distillé, etc. L'utilisation de ce malt de riz liquide permet de fabriquer efficacement des aliments et des boissons fermentés comme de l'alcool distillé.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Method of manufacturing liquid koji does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of manufacturing liquid koji, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of manufacturing liquid koji will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1922212

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.