Abstract
Hakkoku koji was prepared by working with a mixture of brown rices, barleycorns, job's tears, proso millets, red rices, soybeans, black soybeans and adzuki beans. The tissues of these materials' were broke by high-pressure treatment in order to help the growth of Koji mold on the materials. The activities of acid protease and neutral protease of Hakkoku koji were similar to those in the typical Rice koji, and that of the alkaline protease was similar to the typical barley Koji. During the maturation of Miso which containing Hakkoku koji (named as Hakkoku koji miso), pH value decreased and acidity I value increased. The color charged to yellow tone, and ethyl alcohol was produced at the concentration over 1.0v/w%. The Hakkoku miso was abundant in amino acids, dietary fiber, vitamin B1 and SOD-like activity. The experiment in a factory-scale production suggested the possibility of the industrial production of the Hakkoku koji and its Miso.
