青ヶ島の芋焼酎製造用粉状麹の諸性質粉状麹に関する研究 (第3報)

Abstract

We investigated the characteristics of various enzyme activities, the acidity and moisture of Kona koji for Imo-shochu production in Aogashima The moisture content decreased from 45.0 percent at the start of koji production (Hikikomi) to 32.0 percent at the end of Koji production of the 7 th day (De-koji).The acidity of the Koji increased, and was 4.0 id at the De-koji stage, which is lower than that of ordinary ShochukojiKona koji contains 1, 100 U per g·koji of α-amylase (AA), 260 U per g·koji of gluco-amylase (GA), 11, 900 U per g·koji of acid protease (AP) and 9, 800 U per g·koji of acid carboxypeptidase (ACP).When these activities were compared with those of ordinary Shochu koji, AA was found to be about 12 times higher, GA was about 1.4 times higher, AP was the same and ACP was about 3 times higher. Also, it has 530 U per g·koji of acid-stable α-amylase.Therefore, the enzyme activities of Kona koji were higher than those of ordinary Shoebukoj. The mold hvpha grew well, and the enzyme activities were high because the substrate material was milled grain, which has a large surfase area.Acidity formed by bacteria was 3.1 ni at 4 days after the Hikikomi, and gradually decreased to 2.4 nie at the De-koji stage. As a result, Kona-koji has properties useful for Shochu making, and can be used practically.