koji

Sake brewing begins with the introduction of koji, which break down rice starch into glucose in a process known as " saccharification . "

Moreover we added 14 mL glacial acetic acid to per kg koji to help to reduce the content of tyrosine with no influence to the flavor.

European countries voiced concern about the yen at the meeting in Essen, said Koji Omi, the Japanese finance minister.

In the court of the palace Kwashin Koji was examined at once by the Chief Officer , and sternly reprimanded.

The color of rice wine comes from materials, wheat koji and additive caramels with chemical reaction during the maturation.

Koji making is a processing including the growth of Aspergillus oryzae, enzyme secretion and enzymolysis of substrates.

The functions of Maotai flavor and high temperature koji are saccharification, fermentation and aroma-producing.

The swimmers have got what they wanted and the door has opened for them, Japan's head swimming coach Koji Ueno said.

KOJI: I wish I had never met you, so I feel free now, but.

At this menace Kwashin Koji laughter in a bewildered way, and exclaimed: "It is not I who have been guilty of deluding people. "

The paper introduces study and application of Monascus, red Koji, red koji pigment and physiological active material of red koji.

Its aroma comes from materials and wheat koji with biochemical reaction during brewing and chemical reaction in storage.

A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.

Koji is a playboy, but Toru is a romantic one with his heart set on a certain lady.

At last one day Arakawa unexpectedly caught sight of Kwashin Koji in a wine - shop, and there captured him.

GA-M31is a mutant strain of soybean koji mold, which brows rapidly, produce more spores, and has high rate of germination.

On the economy, Mr Abe balanced youth with experience, nominating Koji Omi, 73, a former trade ministry bureaucrat, as finance minister.

Koji Wada and colleagues note that curcumin is a potent antioxidant found in the spice, turmeric.

The history of red koji brewing technique in ancientry is introduced in this article.

In this experiment, the effect of DJS on enzyme yield and enzyme activities during soy sauce koji-making was studied.

Koji Omi, finance minister, has said Japan could beat its target of reaching a sustainable primary surplus by 2011.

koji: Alright. . . Let's open it with something bigger ahd harder. . .

Koji wants to run away from home .

Red koji is also named Dan koji that belong to the fermented product with high-tech of biology.

'Our intention was to grow further and we thought we could do so by expanding our business in China, ' says Honma President Koji Nishitani.

"There is virtually no market for them given the current economic situation, " said Koji Endo, auto analyst at Credit Suisse.

Kwashin Koji no sooner found himself again at liberty than he went straight to a wine-shop, and called for wine.

"Each time when the class starts at first I feel tired from work, " said male student Koji Takahashi, 45.

The healthy function of red koji, such as reducing blood pressure, blood fat, and antioxidation, have been more and more valued nowadays.

Koji is the manager of a computer company in Japan.

Koji: . Is it that good? I want to go deeper.

Kwashin Koji then waved his hand in the direction of the boat;

making Koji in a hermetically sealed Koji-making equipment while continuously or intermittently supplying clean air;

Optimization and Technological Study of Osmanthus Sweet Fermented rice Koji

Technological characteristic of traditional koji and its functions in rice wine brewing

Inquiring into the new technology of half enzymatic hydrolysis half koji process to produce coy sauce

Application of High- yield Flavour- increasing Ester - producing Bran Koji in the Production of Luzhou- flavour Liquor

Function of traditional koji in rice wine and its characteristics

Isolation and Identification of Predominant Fungi from Traditional Sake Koji of Zhaoqing Guangdong

Production method of red koji and its application in the seasoning production

Research Advances in Red Koji and its Bioactive Substances

A primary study on the isolation and identification of predominant fungi in Thailand sweet sake koji

Effect of Salinity and the Percentages of Koji on Fish Sauce Fermentation with Wastes after Sliced Talapia Production

Applied Study of Cellulase Koji at Feed Industry

Application of Shochu Koji in the Fermentation of Alcohol with Uncooked White Rice as Its Essentials

Study on the effect of conditions on koji protease activity and cell numbers of two molds koji-makingin soy sauce fermentation

Study on Brewing Red-koji Long-grained Nonglutinous Rice Wine with the Preceding Gelatinization Technique

The New Processing Technology of Producing Vinegar Through Raw Cooking Wine koji

Production technique of Shangqiu Koji pickled cucumber

Research on Improving the Quality of Black - skin - red - koji Yellow Rice Wine with Raw Wheat Ko ji

Discussion on the innovation of the traditional wheat koji

Development and prospect for the technology of chinese koji

Study on Extraction and Activity of Antioxidant of Monascus from Maotai Red Koji

Discussion on Some Problems in Production & Utilization of Red Koji

Primary study on the production processing of koji using Xiajiang raw wheat

Preparation of glycos-esterifiable koji and its application in fermented soy sauces and pastes

Research on the application of color retention agents in red koji wine

Study on processing of using red wheat powder koji to make red wheat paste

Trial-manufacture of pure-culture uncooked wheat koji

Influence to the quality of koji and end product of raw material match

Study on the rhizopus from Thailand sake koji in fermentation

Study on Activity of Antioxidant of Monascus from Maotai Red Koji

Study on the rice wine koji microflora and their roles in the wine brewing

Techniques of Surface Culture of Rhizopus Koji Seeds

Study on the Application of Active Rhizopus Koji in Bran Qu Liquor

Analysis of protease in koji of soy sauce by modified SDS-PAGE method

Study on preparation saccharifying koji using the residue of vinegar

Research on Production Techniques of Red Koji

Production technology of millet red koji

Separation of Monascus and Production of Red Koji

Study and Application of Red Koji and Monascus

Study on block koji in different seasons

Brewing of Purified Strain Red Koji Wine

Study and application in the koji-overturning machine of ZNF type

Culture Techniques of Red Koji

Remembering koji Ariyoshi: An American Gl in Yanan

Development of health wine fermented by red koji

Trial Development of Red Koji Health Draft Beer

The Discussion of Red Koji Beer

Study on koji culture of soy sauce

Development of Red Koji Rice Beer

Study on Fish Sauce's Koji

Ancient Culture and Modern New Technology of Red Koji in China

How to ensure the quality of soy sauce koji

Red Koji and Red Koji Wine in China