For Sake and Mirin
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The balance of Gluco amylase and α-amylase (G/α) is more focused in case of Ginjo class Sake brewing.
If the production rate is focused, the Koji which has stronger enzyme activity should be used for its brewing.
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Growth Speed influences the ease of Koji making process.
In using slower growing Koji Starter care needs to be taken that the Koji materials do not cool excessively.
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The Koji Starter with stronger enzyme activity tends to have an increased risk of browning.
The Role of Koji Enzymes
Koji contains vairous kinds of enzymes. Some of them are introduced as below.
Please swipe
|
Enzyme
|
Function
|
|
Amylase
|
α-amylase
|
Starch liquefaction
|
|
Gluco amylase
|
Glucose production from starch
|
|
α-glucosidase
|
Degradation of branched oligosaccharides (glucose)
|
|
Protease
|
Proteolysis (production of peptides and amino acids)
|
|
Acid Carboxy Peptitase（ACP）
|
Production of free amino acids
|
For Shochu
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Rice or Barley are expected as Koji material for Shochu distilling.
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Aspergillus luchuensis which has citric acid productivity is available.
We have both original A. luchuensis (Black Koji Starter) and its albino type.
The actual color of Spore of A.luchuensis albino is brown.
Aspergillus oryzae for Shochu (Yellow Koji Starter for Shochu) is also available. It doesn't have citric acid productivity.
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The Acidity of Koji changes depending on the combination of Koji Starter and raw materials.
The Role of Koji Enzymes
Koji contains vairous kinds of enzymes. Some of them are introduced as below.
Please swipe
|
Enzyme
|
Function
|
|
Amylase
|
α-amylase
|
Starch liquefaction
|
|
Gluco amylase
|
Glucose production from starch
|
|
α-glucosidase
|
Degradation of branched oligosaccharides (glucose)
|
|
β-glucosidase
|
Hydrolysis of β-glucosidic bond
|
|
Cellulase
|
Decomposition of plant tissue (fiber)
|
|
Ferulic acid esterase
|
Produces ferulic acid from plant cell walls
|
For Miso, Amazake, Salted-Koji (Shio-Koji)
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Koji Starter for Rice, for Barley and for Soybean are available.
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We have Koji Starters with excellent saccharification and proteolytic activity.
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Sporulation could happen during Koji making, so we recommend Albino Koji Starter for White Miso, Amazake and Salted-Koji.
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In the case of planning to sell Koji itself, mycelium influences the appearance.
Also, Koji Starter which has longer mycelium would make Koji tighten (※the Koji mold may make rice grains stick together).
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Growth Speed influences the ease of Koji making process.
-
Please note that the color of the product may be dull when Koji Starter which has stronger enzyme activity is used for Amazake.
The Role of Koji Enzymes
Koji contains vairous kinds of enzymes. Some of them are introduced as below.
Please swipe
|
Enzyme
|
Function
|
|
Amylase
|
α-amylase
|
Starch liquefaction
|
|
Gluco amylase
|
Glucose production from starch
|
|
α-glucosidase
|
Degradation of branched oligosaccharides (glucose)
|
|
Protease
|
Proteolysis (production of peptides and amino acids)
|
|
Lipase
|
Decomposition of fats and oils, production of fatty acids
|
For Soy Sauce
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Aspergillus oryzae and Aspergillus sojae and its hybrid are available.
-
It affects nitrogen utilization.
-
03
The Length of Mycelium
Koji Starter which has longer mycelium would make Koji tighten.
Koji Starter with long mycelium tends to have strong glutaminase activity.
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When the temperature is high in summer or the sedimentary layer is thick and it is difficult to control the temperature of Koji material,
a Koji Starter which with slower growth speed is recommended.
The Role of Koji Enzymes
Koji contains vairous kinds of enzymes. Some of them are introduced as below.
Please swipe
|
Enzyme
|
Function
|
|
α-amylase
|
Starch liquefaction
|
|
Protease
|
Proteolysis (production of peptides and amino acids)
|
|
Leucine Amino Peptitase（LAP）
|
Production of free amino acids by N-terminal cleavage
|
|
Glutaminase
|
Production of glutamic acid from glutamine
|
|
Lipase
|
Decomposition of fats and oils, production of fatty acids
|
|
Cellulase
|
Produces ferulic acid from plant cell walls
|
|
Phytase
|
Decomposition of phytic acid contained in plant tissues
|
