What You Need to Know
Amylolytic enzymes (α-amylase and glucoamylase) from koji break down rice starch into maltose and glucose, while proteases enhance umami compounds. The process occurs at temperatures below 60°C to preserve enzyme activity.
Used as a sweetener in traditional confections, base for fermented drinks, and digestive aid due to its prebiotic content and easily assimilated sugars.
Key Parameters
Temperature
55°C
50°C - 60°C
Time
24-48 hours
12 hours - 72 hours
Equipment
Double boiler or temperature-controlled fermentation chamberSterilized cotton clothWooden or food-grade plastic mixing tools
Steps
- 1.
Amazake shiruko (Kyoto): Provides natural sweetness to red bean soup without refined sugar
- 2.
Koji amazake drink (Tokyo): Fermentation creates digestible nutrients for traditional health tonic