みりん製造の合理化に関する研究

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The purpose of this research was to revalute the conventional mirin-making process, especially in terms of applied beiochemistry, so as to increase yield and make control of the process possible. In the traditional method, only about 65% of the msash is obtained as mirin, and the other 35% is obtained as a cake, which is a by-product. Now there is only one, the amount of insoluble matter in the cake was about 17% by weight, so more than 80% of the cake was mirin retained by the insoluble matter. Thus, the amount of insoluble matter is small, but it is an important factor in the yield of mirin.The purpose here was to identify factors contributing to the formation of the insoluble matter. The insoluble matter was mostly made up of undigested starch originating from the koji and of undigested protein from the steamed glutinous rice. Enzymes that would digest these components were inhibited by the high concentration of alcohol in the mash, resulting in a decreased yield of mirin.The usual alcohol concentration (35%) in mash was used in a study done to find which enzymes could digest these undigested components. α-Amylase from Bacillus subtilis and a neutral protease froom Aspergillus oryzae effectively digiested the starches from the koji and proteins from the steamed glutinous rice. The effect of alcohol added to prevent bacterial contamination of the mirin mash was reinvestigated here, with the assumption that alcohol is a major factor affecting the production of mirin. Most of the microorganisms that contaminated the mirin mash were Lactobacillus, and they were closely related to the putrefaction of the mash. contamination by these microorganisms could be prevented, as a rule, by a starting concentration of about 1 part of alcohol per 3 parts of mash. Under these conditions, the solubility of solid matter of the starting materials increased, and the yield of mirin increased to 95% or more. The mirin produced contained about six times the usual amount of soluble nitrogen, and the product obtained was of high grade. These results were used to establish a new method for mirin-making with enzyme preparations as supplements. The method is now employed at this company for mirin production. Also, in order to establish suitable conditioins for the aging of the mash, the preparation of the mash was automated. With this new method of preparation, productivity was high when enzyme preparations were added to a low-alcohol mash, and the mirin obtained was of high quality.The results of this work should contribute to desirable changes in traditional mirin-making into a modern process with high productivity.
公益社団法人日本生物工学会の論文
1990-03-25

著者

内田正裕
宝酒造株式会社

みりん製造の合理化に関する研究

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