Efficiency of Utilization of Raw Materials in Conventional Mirin-Making

概要

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Mirin is a conventional liquor in Japan which is manufactured by digesting steamed glutinous rice (SGR) with koji in 35% (w/w) alcohol. The amount of mirin obtained is about 65% of that of the mirin-mash and the rest is obtained as the by-product, a cake. Usually, the efficiencies of utilization of starch and protein in the raw materials are less than 65% and 10%, respectively. In the present study, it was found that the amount of insoluble matter in the cake was only 15-19% and the rest was composed of mirin retained by the insoluble matter. The origin of the insoluble matter containing 52% starch and 43% protein was also determined by the nylon-gauze bag method and it was revealed that the insoluble starch and protein mostly originated from koji and SGR, respectively. Furthermore, it was confirmed that the resistance of such insoluble components to the enzymatic digestion was caused mainly by the substantially high concentration of alcohol in the mash.
公益社団法人日本生物工学会の論文
1983-02-25