This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are ...
The allergen in three types of miso (rice-koji, barley-koji and soybean-koji miso) was clearly shown to be rapidly digested as fermentation proceeded. These findings may provide useful information in the selection of these miso as one of the safe and hypoallergenic foods for soybean-allergic ...
and germ rice to immerse; a steam cooking step of cooking them with saturated steam; a koji-making step of making koji by inoculating and culturing the strain; a first maturing step of maturing the koji; and a second maturing step of adding an edible alcohol to a mixture in which a red...
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