METHOD FOR PRODUCING BROWN RICE KOJI AND METHOD FOR PRODUCING VINEGAR USING THE SAME BROWN RICE KOJI

摘要

PROBLEM TO BE SOLVED: To provide a brown rice koji having excellent nutrient ingredients of the brown rice, containing citric acid imparting refreshing sourness to vinegar at a high concentration with a low content of oxalic acid and to further provide the vinegar, especially brown rice black vinegar improving the flavor without forming crystalline precipitates of an oxalate by using the koji.;SOLUTION: The brown rice koji in which an acid-producing koji mold is inoculated into the brown rice is produced. In the production, the objective brown rice koji can be produced by keeping the moisture content at 40-50% for ≥12 h after the citric acid acidity of the koji becomes ≥1% (a numerical value expressed in terms of 10% moisture content stage). The vinegar, especially the brown rice black vinegar can be produced by using the koji thus produced.;COPYRIGHT: (C)2006,JPO&NCIPI