2024-03-29T15:47:11Z
https://u-ryukyu.repo.nii.ac.jp/oai
oai:u-ryukyu.repo.nii.ac.jp:02003083
2022-10-31T01:15:04Z
1642837622505:1642837905044:1642837912813
1642838403551:1642838407312
豆腐[ヨウ]原料用黄麹の製造について(農芸化学科)
On the Production of Koji with Aspergillus oryzae for TOFUYO Manufacturing (Department of Agricultural Chemistry)
安田, 正昭
上地, 玄作
宮里, 興信
Yasuda, Masaaki
Uechi, Gensaku
Miyazato, Koshin
紅麹菌や黄麹菌を蒸米に生育させた米麹は豆腐[ヨウ]製造に際して重要な原料である。本論文においては豆腐[ヨウ]製造に適した黄麹の製造方法について, 特に酵素活性の面から検討した。麹の品温は種菌接種後20時間目で上昇した。麹の水分含量は30%前後であり, 酸度は極めて低かった。黄麹の製麹については76時間付近で出麹とすることが望ましいことが明らかになった。加圧蒸煮法により蒸米を調製することにより麹中の酵素活性が著しく増大した。特にウルチ米を加圧蒸煮して製麹した麹においては普通蒸煮法による場合に比べてα-アミラーゼ活性が5倍, S-アミラーゼ, プロテアーゼ活性がともに3倍に増大することが明らかになった。黄麹のS-アミラーゼおよびα-アミラーゼは食塩およびアルコールに対する安定性がすぐれていることがわかった。
The rice-koji which is Monascus or Aspergillus oryzae grown on the steamed rice is important material for TOFUYO manufacturing. In this paper, the enzyme activities of α-amylase, saccharifying amylase, acid protease and acidity of the koji (mold rice) produced with Aspergillus oryzae as seed koji are described. The kinds of rice and the method of steaming which are suitable for koji making are also described. In the course of koji making, the temperature of the koji was increased remarkably 20hr after inoculation of the seeds. And so, it was controlled at around 34℃ by a mixing calledTeire. The koji was found to have about 30% of moisture and a very low acidity (0.05). An appropriate incubation period of koji making was 76hr after the seed koji was inoculated. In the course of koji making, the formation of enzymes in Ki-Koji was depended upon the kinds of rice and the methods of steaming. It was found that the enzyme activities of the koji which was made by the non-glutinous rice treated with autoclave were increased markedly. In this case, it was observed that α-amylase, saccharifying amylase and protease activities of the koji were 5-, 3- and 3- folds, respectively, greater than that of koji making with the rice prepared from the method of general steaming. Saccharifying amylase and α-amylase of Ki-Koji showed considerable alcohol-, and salt-tolerance.
紀要論文
http://purl.org/coar/resource_type/c_6501
琉球大学農学部
1981-11-30
VoR
http://hdl.handle.net/20.500.12000/4054
0370-4246
AN00250548
琉球大学農学部学術報告
The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus
28
118
111
jpn
open access