Evaluation of Conditions Affecting Productivity in the Improved Process of Mirin-Making

概要

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The courses of solubilization of starch and protein in mirin-mash under varying temperatures in the manufacturing process were standardized to those expected for an isothermal incubation at 30℃ by converting the incubation time to that expected at 30℃(T_<30>)based on the empirically obtained temperature coefficient, Q_<10>=2.0. Then the standardized courses were expressed by the following equation ; D=D_m(1-exp(-T_<30>/t_m)) where D is the degree of solubilization of strach or protein at the converted incubation time, T_<30>, D_m is the maximum value of solubilization, and t_m is a constant value relating the rate of solubilizaton. Thus, by using the two values, the conditions affecting productivity in the previously reported improved process of mirin-making using supple mental enzymes at a limited concentration of alcohol were reexamined with regard not only to the efficiency in utilization of raw materials but also to the rate of digestion of the materials in the mash. As a result, the amounts of the supplemental enzymes in the previous process were significantly reduced. Furthermore, it was also revealed that the enzymatic digestion of the raw materials was practically completed within 5 days of incubation in the present manufacturing process using the minimized amounts of the supplemental enzyme preparations in the low alcohol mash.
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