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Red yeast rice : ウィキペディア英語版 | Red yeast rice
Red yeast rice (), red rice ''koji'' (べにこうじ, lit. 'red ''koji''') or ''akakoji'' (あかこぎ, also meaning 'red ''koji'''), red fermented rice, red kojic rice, red ''koji'' rice, ''anka'', or ''ang-kak'', is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold ''Monascus purpureus''. Red yeast rice is what is referred to, in Japanese, as a , meaning 'grain or bean overgrown with a mold culture', a food preparation tradition going back to ca. 300 BC.〔 In both the scientific and popular literature in English that draws principally on Japanese, it is most often known as "red rice ''koji''".〔Shurtleff, W.; Aoyagi, A. 2012. History of Koji - Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012). Lafayette, California: Soyinfo Center. (With 1,560 references and 142 photos and illustrations)〕 English works favoring Chinese sources may prefer the translation "red yeast rice". Due to the low cost of chemical dyes, some producers of red yeast rice have tried to modify their products with red dye #2 Sudan Red G.〔 (in Chinese).〕 == Uses ==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Red yeast rice」の詳細全文を読む
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