Studies on characteristics of buckwheat [Fagopyrum esculentum] raw material in shochu making, 2: Koji making using granulated buckwheat flour by a twin screw extruder
2007
Arai, S.(Unkai Shuzo Co. Ltd., Aya, Miyazaki (Japan)) | Okazono, F. | Nakahara, N. | Kai, T. | Mizutani, M. | Kudo, T. | Ogawa, K.
Buckwheat is hardly used in koji making because of the growth inhibition of the shochu koji mold with the structure of buckwheat testa and the presence of various high viscous materials such as starch and protein. A buckwheat koji making process by a twin screw extruder was investigated in order to solve these problems. Buckwheat shochu koji making was carried out using the granulated buckwheat flour ingredients for the purpose of determining appropriate buckwheat flour ingredients. From these results, it was confirmed that mycelial penetrations of the mold into the granulated buckwheat flour koji were better than those of buckwheat grits. Results of a determination of viscosity suggested that the starch content of buckwheat flour was an important physical property in koji making. It was also confirmed that alpha-amylase and acid protease activities showed great increases but were reduced by changing the protein content of the buckwheat flour.
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