Mirin Production from Nonglutinous Rergular Rice

概要

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A process developed previously for mirin manufacture with high productivity depended on reduction of the alcohol concentraton in the mash and supplementation of two enzyme preparations, an α-amylase from Bacillus subtilis and a neutral protease from Aspergillus oryzae. the present study has shown the main raw material, steamed glutinous rice (SGR), to be replaceable by steamed regular (nonglutinous) rice (SR) in an improved process in which the starch in SR is highly gelatinized. About 98% of the rice starch was gelatinized by soaking the rice in hot water at 65℃ and steaming at 135℃, and this was used to prepare the low alcohol mash supplemented with enzymes. The concentrations of the α-amylase and the neutral protease required to solubilize the raw materials sufficiently were respectively 10^4 DU and 10^4 PU/kg mash, as opposed to 6×10^3 DU and 4×10^3 PU/kg mash in the case of SGR. The yield, properties and sensory qualities of the product obtained by incubation of the mash were essentially the same as those of the product obtained from the SGR mash.
公益社団法人日本生物工学会の論文
1985-08-25