Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making
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概要
- 論文の詳細を見る
The yield in mirin-making in the factory has been much improved by supplementing the mash with two types of commercial enzyme preparations, an α-amylase from Bacillus subtilis and a neutral protease from Aspergillus oryzae. It was found that these enzymes effectively digested starch in koji and protein in steamed glutinous rice, respectively, even in 17.5% alcohol solution. These enzymes, applied together to mash, effectively reduced the amount of cake, resulting in a significantly higher yield of mirin, more than 84% of the weight of the mash, compared with the usual value of 65%. Furthermore, the product obtained was essentially the same in chemical composition as the usual product except that the nitrogen content was about twice as high.
- 公益社団法人日本生物工学会の論文
- 1983-04-25
著者
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UCHIDA Masahiro
Department of Physics, Tokyo Institute of Technology
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Uchida M
Takara Shuzo Co. Ltd. Shiga Jpn
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Hanai Shiro
Central Research Laboratories Takara Shuzo Co. Ltd.
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Uchida M
Department Of Physics Tokyo Institute Of Technology
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Hanai S
Central Research Laboratories Takara Shuzo Co. Ltd.
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Oyashiki Haruo
Beverages Research Laboratories Takara Shuzo Co. Ltd.
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UCHIDA MASAHIRO
Fushimi Factory, Takara Brewery Co., Ltd.,
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OYASHIKI HARUO
Fushimi Factory, Takara Shuzo Co., Ltd.,
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HANAI SHIRO
Fushimi Factory, Takara Shuzo Co., Ltd.,
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NAGAHAMA GENZO
Fushimi Factory, Takara Brewery Co., Ltd.,
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Nagahama Genzo
Fushimi Factory Takara Brewery Co. Ltd.
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Uchida Masahiro
Fushimi Factory Takara Brewery Co. Ltd.
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Oyashiki Haruo
Central Research Laboratories Takara Shuzo Co. Ltd.
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