Abstract
We applied a heat-blasting method to the treatment of non-glutinous rice. A new method for making mirin koji was constructed in which, after the heat-blasting treatment, the non-glutinous rice was soaked and steamed. This method proved very effective for making non-glutinous rice koji. The non-glutinous rice koji using this heat-blasting method shows good disentanglibility. In addition, it included such characteristics as that mycelia of the koji mold grew over the whole surface of the rice grains, mycelia easily entered into the internal area of the rice grains, and the resulting koji was far better. Furthermore, the method showed good solubility and increased the yield of hydrolytic products.
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