An Improved Process of Mirin-Making using Supplemental Enzyme Preparations at a Limited Concentration of Alcohol

概要

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It was confirmed that mirin-mash could be prepared by using 12.5% alcohol instead of the usual 35% alcohol without any fear of its bacterial putrefaction. Thus, based on the results obtained in the preceding study, two types of commercial enzyme preparations, an α-amylase from Bacillus subtilis and a neutral protease from Aspergillus oryzae, were supplemented to the mash prepared with 12.5% alcohol in our factory. After 5-days incubation, a calculated amount of concentrated alcohol was added to the mash to prevent unexpected bacterial putrefaction and also to adjust the alcohol content to the usual one. Then, the mash was incubated for an additional 25 days and squeezed to yield mirin. As a result, it was revealed that the amount of mirin obtained increased to 94% of that of the mash from 65% in the conventional process. Furthermore, the product had as much as six times the usual soluble nitrogen content, while the other chemical and physical properties were essentially the same as those of the usual product.
公益社団法人日本生物工学会の論文
1983-06-25