BREWING KOJI WITH IMPROVED ANTIOXIDANT ACTIVITY AND METHOD OF PRODUCING SAKE THEREOF

From the paper

Abstract

A brewing koji having improved antioxidant activity is provided to improve antioxidant activity of liquor without affecting flavors, so that the liquor having improved antioxidant activity is useful for prevention of aging, adult diseases and cancer caused by accumulation of reactive oxygen. A brewing koji having improved antioxidant activity is prepared by inoculating bacteria isolated from Phellinus Linteus Teng to grains, culturing the grains to prepare mycelium of Phellinus Linteus Teng, and adding the mycelium of Phellinus Linteus Teng into koji, wherein the antioxidant activity is improved by extending the time for koji preparation to 40-100 hours. The liquor having improved antioxidant activity is prepared by mixing koji containing mycelium of Phellinus Linteus Teng, grains, starch, glucose and water, and fermenting the mixture, wherein the liquor is coarse liquor, medical wine and sake.