"I often hear Jiuqu, and I know it's good for you, but what's it in the first place?" Is it different? " In recent years, fermented foods have been attracting attention, and the existence of "jiuqu / jiuqu" has become familiar.
But I think there are many people who don't really understand what "jiuqu / 糀" really is.
This time, I would like to tell you about such "Jiuqu / Jiuqu" in an easy-to-understand manner.
Not only "What is Jiuqu / Jiuqu?", But also the types of Jiuqu / Jiuqu and how it is good for you, so please read it to the end.
Jiuqu / Jiuqu is steamed rice and other grains that are fermented by breeding Jiuqu.
Fermentation is the decomposition of organic matter into another substance by the action of microorganisms.
In other words, Fermentation is when rice (organic matter) is decomposed by Jiuqu (microorganisms) and converted into Jiuqu and Jiuqu (another substance).
Jiuqu and Jiuqu can be described in one word. t1>.
The Jiuqu bacterium used to make Jiuqu and Jiuqu is a Japanese-specific bacterium called "Japanese Aspergillus oryzae", which is also designated as a national bacterium.
Aspergillus oryzae is a scientific name and is called “Aspergillus oryzae” .
You may be wondering if you will have more opportunities to learn about fermented foods and jiuqu.
That is, "Koji" has "jiuqu" and "jiuqu", but what is the difference in meaning?
Zubari "Jiuqu" can be used for all Koji, and "Jiuqu" can be used for only for rice Koji.
"Jiuqu" can be used for all types of Jiuqu, so use it as rice Jiuqu, barley Jiuqu, or Bean Jiuqu.
On the other hand, "Jiuqu" is only rice Jiuqu, so it is not used as barley or bean jiuqu.
In the case of "Jiuqu", one letter means "Koji made from rice", so we don't use it very often.
Next, I would like to introduce the types of Jiuqu.
The most representative and used in many types is "rice jiuqu".
It is made by fermenting rice with Jiuqu.
Jiuqu used to make miso, sake, amazake, etc. is rice jiuqu.
Salted Jiuqu, which has become famous in recent years, is basically made from this rice Jiuqu.
Wheat Jiuqu
Jiuqu made from wheat is "Mugi Jiuqu".
Wheat Jiuqu is made by fermenting wheat with Jiuqu.
Typical examples are used when making wheat miso and wheat shochu, which are eaten mainly in soy sauce and Kyushu.
Bean Jiuqu
Jiuqu made from beans is "Jiuqu".
Jiuqu is made by fermenting beans with Jiuqu.
Miso is made from soybean paste, and the famous Hatchō Miso is made by aging soybean miso for more than 2 years.
First of all, I told you about the difference between Jiuqu and Jiuqu and the types of Jiuqu.
Next, I would like to introduce 5 fermented foods Before that, I will tell you about the enzymes that are indispensable for making fermented foods that use Jiuqu .
Jiuqu bacterium produces more than 100 kinds of enzymes when turning rice into jiuqu.
Enzymes are simply proteins with special effects and catalysts that promote chemical changes in other substances.
Actually, it is not the Jiuqu that works when making fermented foods from Jiuqu, but the enzymes Among them, I will tell you two kinds of typical enzymes used for Jiuqu.
Jiuqu bacteria produce an enzyme called amylase Starch is a polysaccharide with a complex structure, so it cannot be sweetened as it is, nor can yeast produce alcohol.
Therefore, it is necessary for amylase to convert starch into sugar in order for us to be able to taste it as sweetness and for further fermentation by other microorganisms .
Amazake can feel sweet because starch is converted to glucose-based sugar by the effect of this amylase.
Amylase Jiuqu also produces an enzyme called protease, which converts proteins into amino acids during the process of producing Jiuqu.
Amino acids are components called "umami" in taste, and the taste of miso, soy sauce, mirin, sake, etc. is the effect of this protease.
Let's go to fermented foods that use Jiuqu!
① Miso
First is miso.
Miso is made by adding soybeans and salt to Jiuqu and fermenting it for about a year.
Starch contained in Jiuqu and soybeans produces sweetness by amylase, and protein contained in Jiuqu and soybeans produces umami by protease.
In the case of miso, the fermentation period is as long as 1 to 2 years, and during that period, all enzymes other than amylase and protease produce new components.
Mainly because of the substance produced by the enzyme, miso is called salt that does not lead to high blood pressure and is said to be that leads to the suppression of cancer. is.
Miso includes rice-jiuqu, barley-jiuqu, and bean-jiuqu, which were introduced earlier. Miso made from rice jiuqu is called rice miso, miso made from wheat jiuqu is called wheat miso, and miso made from soybean jiuqu is called soybean miso.
② Amazake
Next is amazake, which is exactly the koji itself.
At the stage of jiuqu, the starch of rice is not completely converted into sugar. Therefore, when you eat it, you will feel a slight sweetness.
By further fermenting the sweetness with the power of amylase, amazake is made to the maximum sweetness.
③ Soy sauce
Next is soy sauce.
Soy sauce is made by adding Jiuqu (Orize and Sawyer) to soybeans and wheat.
At this time, the soybeans are steamed and the wheat is roasted and crushed.
The reason is to make it easier for Jiuqu to take root in the raw materials soybeans and wheat.
After that, ferment it for 6 months at the earliest, or 2 years for the long one, and squeeze it to make soy sauce.
④ Sake
The fourth is sake.
Briefly, Sake can be made by first making rice jiuqu, adding yeast and rice that produce alcohol to it, fermenting it, and then squeezing it .
Many people know that sake is made from rice, but rice does not suddenly become sake.
Yeast, which produces alcohol only once the rice is koji, can work.
However, in reality, both the work of further decomposing this koji and the rice starch added together into sugar and the work of yeast converting sugar into alcohol are performed in sake brewing.
Such a fermentation method in which saccharification of starch and alcoholic fermentation proceed in parallel in the same tank is called normal row double fermentation There are other fermentation methods called "single fermentation" and "single-line double fermentation", which are explained in detail in the following article.
⑤ Mirin
The fifth is mirin.
Some people may not know that mirin is a fermented food.
I think people who knew it didn't know until Jiuqu was used.
Mirin makes rice (glutinous rice) into jiuqu by the power of aspergillus.
After that, shochu is added to convert the starch remaining in the rice into sugar by the power of amylase, which decomposes starch without alcoholic fermentation.
At that time, the sugar and amino acids produced in the fermentation process react, and the sugar reacts with the alcohol of the shochu to promote aging.
After aging, squeeze and turn on the heat to complete.
Finally, I would like to tell you about three reasons why Jiuqu is attracting attention as being good for your health.
The amylase enzyme produced by Jiuqu converts starch into sugar, most of which is converted to glucose, but in some cases it is converted to sugar called oligosaccharide.
Oligosaccharides are less complex sugars than starch, but more complex polysaccharides than glucose, and are characterized by reaching the large intestine without being absorbed by the small intestine.
By reaching the large intestine, it becomes food for the good bacteria of the intestinal bacteria and prepares the intestinal environment.
When the intestinal environment is in place, the immune cells that live in the intestine can work normally, and the immune system improves .
If your immunity improves, it will eventually lead to the prevention of various diseases.
Jiuqu produces rich vitamins and minerals in the process of turning rice into jiuqu.
It is said that modern diets tend to be deficient in vitamins and minerals.
However, Jiuqu is called "drinking drip" and contains vitamins and minerals necessary for the body in a well-balanced manner.
Therefore, miso, amazake, salted jiuqu, etc., which are fermented and eaten as they are, contain vitamins and minerals, so it is recommended to actively incorporate them into your diet.
Jiuqu breaks down proteins into amino acids by proteases.
At that time, produces all 9 types of essential amino acids that cannot be synthesized in the body and are ingested by diet .
In terms of the amount of essential amino acids, soybeans and meat may be more, but since the strength of Jiuqu is that it is contained in a well-balanced manner, it is better to take it in a good combination.
How was it?
In order to explain what Jiuqu and Jiuqu are in an easy-to-understand manner, we have talked about the types of Jiuqu, enzymes, and fermented foods made from Jiuqu.
Jiuqu is indispensable for making fermented foods, which is a traditional Japanese food culture .
It may not be a coincidence that such a traditional food culture is good for our bodies.
Isn't it possible to think of it as a food culture that has been passed down from ancient times because it was healthy?
Let's actively incorporate fermented foods into our daily diet and aim for a healthy life! .
" What kind of Jiuqu is there? " What is Jiuqu / Koji?
"Jiuqu" means all Koji, and "Koji" means only rice Koji
There are 3 types of Jiuqu that you should know!
Rice Jiuqu
5 fermented foods that use Jiuqu
Jiuqu fermented foods are produced not by Jiuqu but by the action of enzymes! ??
① "Amylase" that works to convert starch into sugar
② "Protease" that works to convert proteins into amino acids
Three reasons why Jiuqu is notable for your health
① Oligosaccharides derived from Jiuqu improve the intestinal environment and boost immunity
② Abundant vitamins and minerals contained in Jiuqu supplement the nutrition that Japanese people lack.
③ Contains all 9 essential amino acids that cannot be synthesized in the body
Conclusion
