Effects of Koji-making Temperature and Time on Enzyme Activity in Ginjo koji
製麹温度経過が吟醸麹の酵素活性に及ぼす影響について

Yasuhiro MISHIRO, Takuya KATUBE, Masatoshi IWAMOTO, Nobuhiro AOKI
2000 JOURNAL OF THE BREWING SOCIETY OF JAPAN  
shimane Prefecture 699-0101) The effects of temperature and time on koji making were investigated using the rice koji that is used to brew ginjo-shu in Shimane Prefecture . A series 41 time periods was investigated using three kinds of koji (Soe-koji, Naka-koji and Tome-koji) . A change in temperature made no diffence to enzyme activity, but changing the time period produced diffence when compared to the control. The integration of temperature and glucoamylase activity during the proccessing of
more » ... Shimaishigoto (The 2 nd mixing stage in koji-making) and Dekoji (The last prosess) showed a good correlation . (0.88 correlation coefficient) Therefore, it was proved that glucoamylase activity tends to increase according to the integration temperature of ginjo koji.
doi:10.6013/jbrewsocjapan1988.95.74 fatcat:rvwe4a2mljbhngyovuhh2wroza