{"id":2399,"date":"2018-03-01T05:07:57","date_gmt":"2018-03-01T05:07:57","guid":{"rendered":"http:\/\/amano.f5agency.com\/?p=2399"},"modified":"2024-08-16T16:05:40","modified_gmt":"2024-08-16T16:05:40","slug":"introduction-to-the-amano-style-aerated-koji-making-process","status":"publish","type":"post","link":"https:\/\/lp.amano-enzyme.com\/es\/introduction-to-the-amano-style-aerated-koji-making-process\/","title":{"rendered":"Introducci\u00f3n al proceso de fabricaci\u00f3n de koji aireado estilo Amano"},"content":{"rendered":"<hr \/>\n<p><strong>En Amano Enzyme estamos desarrollando continuamente productos enzim\u00e1ticos de diversos or\u00edgenes, incluyendo microorganismos. Anteriormente, desarrollamos un proceso de fabricaci\u00f3n de koji, un m\u00e9todo para cultivar microorganismos, como un proceso clave en la fermentaci\u00f3n en estado s\u00f3lido. Aqu\u00ed, proporcionamos una visi\u00f3n general de algunos de los principales eventos en nuestra historia del desarrollo del proceso de la fabricaci\u00f3n de koji.<br \/>\n<\/strong><\/p>\n<hr \/>\n<p>Alrededor del a\u00f1o 1955, Jap\u00f3n estaba entrando en una \u00e9poca de alto crecimiento econ\u00f3mico. Durante este tiempo, en la industria de las enzimas se descubrieron muchas nuevas enzimas, y se persiguieron activamente los intentos para su aplicaci\u00f3n pr\u00e1ctica.<\/p>\n<p>Debido a que tradicionalmente se consideraba que la fabricaci\u00f3n de koji era un proceso dif\u00edcil, comenzamos nuestra investigaci\u00f3n con el objetivo de desarrollar un nuevo m\u00e9todo para la fabricaci\u00f3n de koji que ahorrara mano de obra y garantizara una alta producci\u00f3n de enzimas para aplicaciones pr\u00e1cticas. Dado que \u00e9ste fue un intento sin precedentes, en aquellos d\u00edas el campo era completamente nuevo para nuestro personal, y, por lo tanto, el proceso involucraba la exploraci\u00f3n de lo desconocido. Sin embargo, despu\u00e9s de superar muchas dificultades, el proyecto de desarrollo demostr\u00f3 ser exitoso y el resultado fue la realizaci\u00f3n pr\u00e1ctica de un nuevo m\u00e9todo para la fabricaci\u00f3n de koji. Este m\u00e9todo, llamado proceso de fabricaci\u00f3n de koji aireado estilo Amano, tiene una serie de caracter\u00edsticas \u00fanicas, que incluyen (1) la f\u00e1cil operaci\u00f3n de fabricaci\u00f3n de koji; (2) un constante control de calidad del producto, independientemente de la experiencia y la habilidad de los trabajadores; (3) una alta producci\u00f3n de enzimas; y, (4) un n\u00famero reducido de trabajadores necesarios para la fabricaci\u00f3n de koji. En respuesta a una solicitud de patente presentada en 1955, a este m\u00e9todo se le otorg\u00f3 una patente en 1957.<\/p>\n<p>El flujo de aire caliente (preparado al regar el aire para la aireaci\u00f3n con agua que se mantiene a temperatura constante) se env\u00eda a la sala de producci\u00f3n de koji. En la sala de producci\u00f3n de koji, una capa bien mezclada de salvado de trigo (aproximadamente de 20cm de grosor), inoculada con un molde productor de enzimas, se extiende uniformemente sobre una placa de acero inoxidable con peque\u00f1os orificios distribuidos de manera uniforme. El flujo de aire caliente a una temperatura constante pasa a trav\u00e9s de los orificios, lo que permite la fabricaci\u00f3n de koji en condiciones de temperatura y humedad constantes que son \u00f3ptimas para la producci\u00f3n de enzimas. En contraste con el m\u00e9todo convencional de fabricaci\u00f3n de koji que se basa en el crecimiento espont\u00e1neo del moho koji, este m\u00e9todo permite el control artificial del crecimiento de moho koji y la producci\u00f3n de enzimas.<\/p>\n<p>Dado que posteriormente se demostr\u00f3 que este m\u00e9todo era aplicable para la producci\u00f3n de sake (vino de arroz japon\u00e9s), as\u00ed como de miso (pasta de soja fermentada) y salsa de soja, se generaron muchas solicitudes para licencia de patente y, por lo tanto, nuestra patente fue autorizada para empresas cerveceras. Algunas compa\u00f1\u00edas cerveceras todav\u00eda usan este m\u00e9todo para hacer koji para la producci\u00f3n de miso y salsa de soja.<\/p>\n<p>De esta forma, desde los primeros d\u00edas de nuestra historia, nosotros en Amano Enzyme continuamos nuestros esfuerzos para enfrentar los desaf\u00edos y proporcionar nuevas tecnolog\u00edas y productos que contribuyen a la sociedad.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Amano Enzyme estamos desarrollando continuamente productos enzim\u00e1ticos de diversos or\u00edgenes, incluyendo microorganismos. Anteriormente, desarrollamos un proceso de fabricaci\u00f3n de koji, un m\u00e9todo para cultivar microorganismos, como un proceso clave en la fermentaci\u00f3n en estado s\u00f3lido. Aqu\u00ed, proporcionamos una visi\u00f3n general de algunos de los principales eventos en nuestra historia del desarrollo del proceso de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2401,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-2399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How the Amano-style Koji-Making Process Changed Microbial Enzymes for Food Industry<\/title>\n<meta name=\"description\" content=\"At Amano Enzyme we are continuously pushing the envelope with enzymes in food processing technology. 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