WO2009151042A1 - Heat-stabilization of food antioxidant - Google Patents

Abstract

To newly develop a system for imparting heat resistance to a food antioxidant (in particular, a food antioxidant containing β-amylase as the active ingredient). To solve the above-described problem, a material for imparting heat resistance to a food antioxidant containing β-amylase as the active ingredient that is characterized by being at least one member selected from among a yeast-treated material, a yam powder and a modified cellulose and capable of imparting heat resistance of 90°C or higher has been developed.

Description

Heat-resistant anti-aging agent for food

The present invention relates to heat resistance of an anti-aging agent for foods. More specifically, the anti-aging agent for foods containing β-amylase as an active ingredient uses materials derived from natural products (including modified cellulose). And provide a system for making it heat resistant.

食品 Foods mainly composed of starch and shell powder with high water content, such as rice cakes, dumplings and other Japanese confectionery, harden over time after being gelatinized by steaming or heating. One of the main causes is starch aging.

By adding water and heating, the starch swells and its molecular structure collapses and becomes gelatinized (alpha). When this is cooled, the swollen starch gradually liberates water molecules, and the starch molecules return to their original structure to some extent. This phenomenon is called starch aging (β-generation). Aging of starch is most likely to occur in the temperature range of refrigerated (4-10 ° C), and it becomes a hard and crunchy texture in Japanese confectionery such as rice cakes, cooked rice and bread.

In order to prevent this aging, a large amount of sugar is used, but this is not preferable because sweetness is excessively imparted to rice cakes and the like. Therefore, anti-aging technology using saccharified amylase such as β-amylase has been developed (Patent Document 1).

However, the conventionally known anti-aging agent containing β-amylase as an active ingredient deactivates the enzyme when the temperature of the dough is too high, and the anti-aging effect cannot be obtained. For this reason, after the dough was heated and pregelatinized, the product temperature had to be lowered to 70 ° C. or less, and an anti-aging treatment had to be performed. Therefore, it has been forced to stop the operation and wait until the product temperature is reduced to 70 ° C. or lower by cooling treatment, or until the product temperature is lowered to 70 ° C. or lower by natural cooling.

Under such circumstances, if an anti-aging agent is developed that works effectively even at a high temperature of 90 ° C. or higher, for example, there is no need to wait for a long time until the temperature of the product decreases to 70 ° C. It is not necessary to separately provide the time, and the time and cost are greatly reduced.

The present invention has been made from this point of view, and in order to meet the needs of consumers who require food safety, a system that imparts heat resistance in an anti-aging agent containing β-amylase, It was made in order to newly develop a heat resistance imparting system using derived substances.

Japanese Patent Publication No. 56-15860

An object of the present invention is to newly develop a system for imparting heat resistance to an anti-aging agent for foods containing β-amylase as an active ingredient.

The present inventors have studied from various directions in order to achieve the above-mentioned object, and have conducted extensive screening with a focus on naturally derived substances from the viewpoint of safety as heat resistance imparting substances. As a result, processed yeast products (for example, dead yeast), when used in combination with β-amylase, do not inactivate β-amylase even in the dough at a high temperature of 90 ° C. It was found for the first time that the softness of the cocoons can be maintained even after refrigerated storage. In addition to dead yeast, a new material that can be used as a heat resistance-imparting agent has been found, and the present invention has been completed.

Hereinafter, embodiments of the present invention will be exemplified. In the present invention, aging prevention includes not only the case of completely preventing aging but also the case of suppressing aging, for example, the case where the effect of inhibiting aging is superior to a control. Is.

(1) A heat resistance-imparting material for anti-aging agents for foods containing β-amylase as an active ingredient, which comprises a processed yeast product such as yeast extract or dead yeast, and is 90 ° C. or higher (for example, 90 to 95). A heat resistance-imparting material characterized by being imparted with a heat resistance of.
(2) A heat resistance imparting material for anti-aging agents for foods containing β-amylase as an active ingredient, and processed yeast products such as yeast extract, dead yeast, yam powder, modified cellulose such as methoxyl group and hydroxypropoxyl group A heat resistance-imparting material characterized in that it is at least one selected from cellulose modified with the above, and imparts heat resistance of 90 ° C. or higher (eg, 90 to 95 ° C.).

(3) The yeast in the processed yeast product that imparts heat resistance according to (1) or (2) above is a yeast belonging to Saccharomyces cerevisiae, for example, edible yeast such as baker's yeast, brewer's yeast, sake yeast, etc. The heat resistance-imparting material according to the above (1) or (2), wherein the material has heat resistance.

(4) A food product characterized by comprising the heat resistance-imparting material according to any one of (1) to (3) above and β-amylase, and having heat resistance of 90 ° C. or higher. Anti-aging agent.
(5) 5 to 95% by weight (preferably 5 to 65% by weight, more preferably 5 to 60% by weight) of heat resistance imparting material, and 5 to 25% by weight (preferably 12 to 25% by weight) of β-amylase The antiaging agent for foods according to the above (4), characterized in that it is contained (however, the total amount of both does not exceed 100%).
(6) The food anti-aging agent according to (4) or (5) above, wherein the food is at least one selected from Japanese confectionery, bread, cake, Chinese bun, pizza bun, and cooked rice.

(7) Dough (high moisture dough) containing flour and / or starch is heated (or steamed or oiled) and then cooled to 90 to 95 ° C. (cooling by a cooling device or natural cooling), 4. A method for preventing aging of food, comprising adding the anti-aging agent for food according to any one of 4) to (6).

(8) An anti-aging food produced by the method described in (7) above, which is prevented from aging, and remains soft even when refrigerated or frozen.

(9) After adding water to the upper fresh powder and kneading, it is heated at 100 ° C. for 5 to 40 minutes, preferably 20 to 40 minutes (for example, 30 minutes) (for example, steamed in a steamer), kneaded, and then mixed at 90 ° C. Aging, characterized in that it is dissipated to the temperature, and the anti-aging agent described in any of (4) to (6) above is added and maintained for 5 to 20 minutes (for example, 10 minutes) and then allowed to cool. And the manufacturing method of the koji which maintains softness even if refrigerated and frozen.

According to the present invention, in the anti-aging agent for foods containing β-amylase, heat resistance is imparted to the anti-aging agent for foods by further using a heat resistance-imparting material. That is, by supplementing β-amylase with a heat resistance-imparting material such as dead yeast, a high heat resistance protection effect is exhibited. In other words, the present invention newly provides a system for imparting heat resistance to β-amylase.

In addition, according to the present invention, even when high-temperature dough at 90 ° C. or higher (for example, 90 to 100 ° C.) is used, the inactivation of β-amylase is greatly suppressed, so that high aging (hardening) of food is suppressed. The effect is exerted, and the softness of the food is maintained even when refrigerated and / or frozen.

Thus, according to the present invention, even when the dough is hot, the anti-aging treatment can be performed at a high temperature without cooling. Therefore, no cooling device is required, and no time (standby time) required for cooling is required, so that the manufacturing process related to cooling is omitted, and the anti-aging treatment can be performed at low cost and in a short time. As a result, the anti-aging food can be produced at low cost and in a short time. Moreover, since all of the heat resistance imparting agents are naturally derived, they are extremely excellent in food safety. Modified cellulose is also highly safe.

For anti-aging agent for foods containing 25% β-amylase and 75% modified cellulose, when the dough temperature at the time of formulation addition was changed (25-100 ° C, test section 6-9), The comparison results of hardness (stress) and sensory evaluation with the control group after storage at 4 ° C. for 4 days are shown. The left vertical axis is the relative comparison value of hardness with the control group (open square, unit;%), the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: further soft, 3 : Soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the test section number (C for the control section). For anti-aging agents for foods containing 25% β-amylase and 75% yam powder, when the dough temperature was changed at the time of formulation addition (25-100 ° C, test zone 10-13), The comparison results of hardness (stress) and sensory evaluation with the control group after storage at 4 ° C. for 4 days are shown. Each axis shows the same items as in FIG. Each anti-aging agent for foods containing 25% β-amylase and 75% yeast processed product when the dough temperature at the time of formulation addition is changed (25 to 100 ° C., test zone 14 to 17) Comparison results of hardness (stress) and sensory evaluation with the control group after storage at 4 ° C. for 4 days are shown. Each axis shows the same items as in FIG. After storage for 7 days at −20 ° C., the cocoons produced using the food anti-aging agents with no heat-resistant material, emulsifier and modified cellulose are stored at −20 ° C. for 7 days and then thawed to 25 ° C. The results of comparison in hardness (stress) and sensory evaluation are shown. The left vertical axis is the hardness value when the test area 20 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the test section number. Anti-aging agents for foods in which the blending amount of the modified cellulose is changed in the range of 3 to 18% (test section 21 to 24) with respect to the blend of 12% of β-amylase is 4 Comparison results of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days are shown. The left vertical axis is the hardness value (white square, unit:%) when the test area 21 is 100%, and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: softness maintained, 4: slightly hard, 5: hard), and the horizontal axis represents the blending amount (%) of the modified cellulose in the preparation. For anti-aging agents for foods in which the amount of yam powder was changed in the range of 0-27% (test area 25-29) with respect to 12% of β-amylase, 4 Comparison results of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days are shown. The left vertical axis is the hardness value when the test area 25 is 100% (open square, unit;%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the amount (%) of yam powder added to the preparation. About anti-aging agents for foods in which the blending amount of the yeast processed product is changed in the range of 6 to 10% (test section 30 to 32) with respect to the blend of 12% of β-amylase, 4 shows a comparison result of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days. The left vertical axis is the hardness value when the test area 30 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: softness maintained, 4: slightly hard, 5: hard), and the horizontal axis represents the blended amount (%) of the processed yeast product. Anti-aging agents for foods in which the blending amount of β-amylase was changed in the range of 6 to 12% (test section 33 to 36) with respect to 75% of modified cellulose blend, Comparison results of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days are shown. The left vertical axis is the hardness value when the test area 33 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the amount (%) of β-amylase added to the preparation. With respect to anti-aging agents for foods in which the amount of β-amylase was changed in the range of 0 to 12% (test group 37 to 43) with respect to 75% of yam powder, 4 Comparison results of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days are shown. The left vertical axis is the hardness value when the test area 37 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the amount (%) of β-amylase added to the preparation. About anti-aging agents for foods in which the blending amount of β-amylase was changed in the range of 6 to 12% (test section 44 to 47) with respect to 75% of the processed yeast product, 4 shows a comparison result of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days. The left vertical axis is the hardness value when the test area 44 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the amount (%) of β-amylase added to the preparation.

In the present invention, an anti-aging agent containing β-amylase as an active ingredient is characterized by adding and using a heat resistance-imparting material.

As the heat resistance-imparting material, one or more of yeast processed products, yam powder, and modified cellulose are used in combination.

As the processed yeast product, various processed yeast products such as dead yeast and yeast extract are used. As dead yeast, edible yeast is killed by heat treatment or the like and then powdered. As the yeast extract, yeast killed and powdered water-soluble fraction is used. In any case, commercially available products can be used as appropriate. For example, as commercially available yeast extract, yeast extract, Sumimi C-005 (product of Oriental Yeast Co., Ltd.), fermented taste (product of Kirin Kyowa Foods Co., Ltd.), Sabarex (product of Asahi Food and Healthcare Co., Ltd.), etc. Is exemplified. As the edible yeast, commercially available products may be used as they are, or after culturing once, the cells are collected and the obtained yeast cells may be killed by heat treatment, ultrasonic treatment or the like. For example, after culturing the yeast, heat treatment (preferably 80 ° C. or lower) is performed, and the bacterial cells are separated and concentrated, and then dried.

As yeast, yeast belonging to Saccharomyces cerevisiae, for example, baker's yeast, brewer's yeast, sake yeast, etc. can be used, and commercially available products can also be used as appropriate. For example, as a commercially available yeast, Oriental yeast (product of Oriental Yeast Co., Ltd.), yeast SR (Kaneka product), etc. are illustrated.

Examples of the modified cellulose include cellulose modified with a methoxyl group or a hydroxypropoxyl group, such as methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose sodium, and carboxymethyl cellulose calcium. These are all modified celluloses currently approved as food additives in Japan, and there is no particular problem in safety.

The heat-resistance-imparting material according to the present invention (sometimes referred to as heat-resistance-imparting material or heat-resistance-imparting agent) may be added to the dough separately from the anti-aging agent containing β-amylase, May be mixed to prepare a heat-resistant anti-aging agent, which may be added to the dough (0.1 to 10%, preferably 0.5 to 5% of the powder). In any case, it may be added in several times, or may be added all at once.

The formulation of the heat resistance-imparting antiaging agent is, for example, as follows. As an anti-aging agent, β-amylase (commercially available β-amylase preparation can be used) 5 to 25% (preferably 12 to 25%) is blended, and the heat resistance imparting material is 5 to 95% (preferably 5 to 65). %, More preferably 5 to 60%), and corn starch is used as a bulking agent to make the total amount 100%. In particular, it is more preferable to add 6 to 75% for modified cellulose and 8 to 75% for processed yeast, compared to 12% to β-amylase preparation, and 4 to 12% for β-amylase preparation. On the other hand, it is more preferable to add 18 to 75% of yam powder. In addition,% is weight%. For the anti-aging agent and the heat resistance-imparting material, the blending ratio is determined so that the total amount (total amount) does not exceed 100%, and if it is less than 100%, the bulking agent should be added to make the total amount 100%. What is necessary is just to determine addition amount according to the above also when adding these each separately.

The present invention is intended to prevent or suppress aging of food that is aged. The target foods are mochi rice, uruchi rice, wheat, buckwheat, Japanese sweets such as rice cakes, dumplings and buns, which are mainly made from flour (eg, shinshin flour, white egg flour, wheat flour, buckwheat flour); other wheat flour as the main ingredient Bread, cake, Chinese bun, sweet bun Chinese bun, pork bun, pizza bun, etc. are examples of foods that use cereals and starch as raw materials. The subject of the invention. Cooked rice itself (including white rice, barley rice, red rice, mixed rice, various rice cakes, miscellaneous rice, rice porridge, etc.) is also an object of the present invention.

In order to carry out the present invention, it is necessary to add dough by adding water to cereal flour or starch, heat it by steaming, baking or frying it, and then adding a heat-resistant anti-aging agent. If mixed well with heated dough and kept warm for a certain period of time, anti-aging is achieved.

In the present invention, since heat resistance is imparted to the anti-aging agent, it is not necessary to lower the product temperature to 70 ° C. or lower after the heat treatment, and at high temperatures such as 90 to 95 ° C. (even at 95 to 98 ° C.). The anti-aging agent treatment can be carried out, and the remarkable effect that the waiting time required for cooling can be shortened or the cooling device can be omitted is exhibited. In addition, since anti-aging treatment can be performed before the product temperature decreases, contamination by various bacteria is prevented, and the present invention is excellent in this respect.

Examples of the present invention will be described below, but the present invention is not limited to these examples.

餅 Various kinds of koji were produced as follows, β-amylase activity was measured, a panel test (using a panel of 10 skilled men and women) was performed, and the following results were obtained.

(A) Samurai prototype method
100% fresh powder
82% water
Sand sugar 30%
Product 1%

(Trial production method using vertical steaming machine (Iida Seisakusho))
(1) Add fresh powder and water and knead for 3 minutes (2) Steam for 5 minutes with stirring (100 ° C)
(3) Add sugar and knead for 2 minutes (4) Add formulation at dough temperature 90 ° C (5) Water cool (6) Mold (7) Store at 4 ° C

Analysis item (1) Amount of malt sugar contained in koji Liquid chromatography: Shimadzu Corporation 10A series (2) Koji stress (hardness)
Rheometer RE-3305 manufactured by Yamadensha

(C) Formulation formulation Formulation formulation is as shown in Table 1 below.

・ Emulsifier: Riken Vitamin Co., Ltd. product Emulsy MM-100
・ Fabric powder: Sun Life Co., Ltd.
・ Modified cellulose: Shin-Etsu Chemical Co., Ltd. Metros SFE4000
Ingredients: Hydroxypropylmethylcellulose Yeast-treated product: Oriental Yeast Co., Ltd. Yeast extract
Β-amylase preparation: Nagase ChemteX product # 1500S
15000 AUN / g
1 ml of enzyme solution is added to 5 ml of 1.2% starch paste (pH 5.5 50 mM acetate buffer), and the reaction is carried out at 40 ° C. for 20 minutes.

(D) Test results The test results (4 ° C, maltose concentration after storage for 1 day) are shown in Table 2 below.

(Table 2)
Test plot Maltose production (%)
1 1.8
2 3.2
3 4.4
4 5.5
5 4.2

Test plots 3, 4, and 5 showed higher maltose production than test plot 2.

(E) Sensory sensory evaluation After storing the rice cake at 4 ° C. for 4 days, a panel test was conducted, and the results shown in Table 3 below were obtained.

(Table 3)
Hardness test section of cocoons stored at 4 ° C for 4 days Sensory hardness analysis (%)
1 hard 230
2 Slightly hard 100
3 Soft 82
4 Soft 82
5 Soft 82

Moreover, it showed a high aging (curing) inhibitory effect on the koji than when the emulsifier was added, and the softness of the koji could be maintained even after refrigerated storage.

(F) Summary As is clear from the above results, by supplementing modified cellulose, processed yeast, and yam flour with β-amylase, not to mention the addition, as a heat-resistant material for β-amylase. Compared to the case where a known emulsifier (see JP-A-1-215243) was added, the heat-resistant protective effect was more than that obtained when the emulsifier was added.
In addition, in the case of no addition, the aging (curing) inhibitory effect of the cocoon was higher than when the emulsifier was added, and the softness of the cocoon could be maintained even after refrigerated storage.

In order to confirm the effect of the dough temperature when food anti-aging agent is added on the anti-aging effect in koji production, 25% β-amylase preparation and 75% heat-resistant material (modified cellulose, yam powder, processed yeast) are included. The anti-aging formulation is used, and the dough temperature at the time of formulation addition is 4 conditions of 25 ° C., 50 ° C., 75 ° C. and 100 ° C. Various cocoons were produced. The same product as Example 1 was used for each heat resistance provision material. Tables 4 to 6 show the formulation of each test group and the dough temperature when the formulation was added. A test sample of Example 1 (addition of an anti-aging agent for food containing no heat resistance material at a dough temperature of 90 ° C.) was taken as a control group (C), and Example 1 was obtained for the coffee stored at 4 ° C. for 4 days. In the same manner as above, comparison was made by stress measurement and sensory evaluation.

The test results (hardness, sensory evaluation results) are shown in FIGS. As is clear from these, the koji produced using the anti-aging preparation containing any one of the heat-resistant materials such as modified cellulose, yam powder, and processed yeast product has a dough temperature of 25 to 100 when the preparation is added. There was no difference in the anti-aging effect in the temperature range of 0 ° C., and unlike the control group, the softness was maintained even when stored at 4 ° C., indicating that the anti-aging effect of the preparation worked effectively.

In order to confirm the anti-aging effect when the koji was thawed after freezing storage, using the three types of food anti-aging agents shown in Table 7 below, koji was prepared under the same formulation and production conditions as in Example 1. Manufactured. These cocoons were stored at −20 ° C. for 7 days, then thawed to 25 ° C., and compared with Example 1 by stress measurement and sensory evaluation of the cocoons.

The test results (hardness and sensory evaluation results) are shown in FIG. As is clear from this result, the cocoon (test section 20) manufactured using the modified cellulose-containing preparation is manufactured using the heat-resistance-imparting material-unprepared preparation in both hardness (stress) and sensory evaluation. The anti-aging effect was superior to that of the cocoon (test section 18). In addition, the koji (test group 19) manufactured using the emulsifier blended preparation was superior to the test group 18 in terms of stress, but in the sensory evaluation, it was evaluated that it was slightly hard like the test group 18, and was satisfactory. It was not possible quality.

In order to confirm the effect of the blending amount of the heat resistance imparting material in the anti-aging agent for food on the anti-aging effect, the heat resistance imparting material (modified cellulose, yam powder, processed yeast product) is blended with 12% β-amylase preparation. Using various anti-aging preparations with different blending amounts, koji was produced under the same formulation and production conditions as in Example 1. The formulation of each test group is shown in Tables 8 to 10 below. These cocoons stored at 4 ° C. for 4 days were compared by the stress measurement and sensory evaluation of the cocoons in the same manner as in Example 1.

Test results (hardness, sensory evaluation results) are shown in FIGS. As these results show, 6% or more of the modified cellulose is included in the anti-aging preparation, 18% or more of the anti-aging preparation is used for the yam powder, and 8% of the anti-aging preparation is used for the processed yeast product. It has been clarified that the above-mentioned blending amount can provide good quality wrinkles with aging prevented or suppressed.

In order to confirm the effect of the amount of β-amylase in the anti-aging agent for food on the anti-aging effect, various anti-aging preparations with 75% heat-resistant material and different β-amylase preparations were used. Soot was produced under the same formulation and production conditions as in Example 1. The formulation of each test group is shown in Tables 11 to 13 below. These cocoons stored at 4 ° C. for 4 days were compared by the stress measurement and sensory evaluation of the cocoons in the same manner as in Example 1.

The test results (hardness and sensory evaluation results) are shown in FIGS. As shown in these results, when 1% of the anti-aging preparation is added to koji, β-amylase is added at 12% or more for the modified cellulose-containing preparation, and β-amylase is 4% or more for the preparation containing yam powder. In the case of the preparation containing the processed yeast product, it has been clarified that a good quality koji with aging prevented or suppressed can be obtained with a blend of β-amylase of 12% or more.

Claims (9)

A heat resistance imparting material for anti-aging agents for foods containing β-amylase as an active ingredient, characterized by using a processed yeast product and imparting heat resistance of 90 ° C. or higher. Sexual imparting material. A heat resistance imparting material for food anti-aging agents containing β-amylase as an active ingredient, which is at least one selected from processed yeast, yam powder, and modified cellulose, and imparts heat resistance of 90 ° C. or higher. A heat resistance imparting material characterized by being. 3. The heat-resistance-imparting material according to claim 1 or 2, wherein the yeast of the processed yeast product according to claim 1 or 2 is Saccharomyces cerevisiae. An anti-aging agent for foods comprising the heat-resistance-imparting material according to any one of claims 1 to 3 and β-amylase, and having heat resistance of 90 ° C or higher. 5. The anti-aging agent for foods according to claim 4, comprising 5 to 95% of a heat resistance imparting material and 5 to 25% of β-amylase. The food anti-aging agent according to claim 4 or 5, wherein the food is at least one selected from Japanese confectionery, bread, cake, Chinese bun, pizza bun, and cooked rice. A food comprising heating dough containing flour and / or starch, cooling to 90 to 95 ° C, and adding the antiaging agent for food according to any one of claims 4 to 6. How to prevent aging. An anti-aging food produced by the method according to claim 7, wherein aging is prevented and softness is maintained even when refrigerated or frozen. The anti-aging agent according to any one of claims 4 to 6, wherein water is added to the upper powder and kneaded, followed by heat treatment at 100 ° C for 5 to 40 minutes, kneading and then heat radiation to 90 ° C. A method for producing koji that prevents aging characterized by adding and maintaining for 5 to 20 minutes and then allowing to cool, and maintains softness even after refrigeration and freezing.

Images