味淋の研究 (第1報) : 味淋の糖組成について

概要

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Analyses of five samples of Mirin produced from "Shochu, " rice Koji and steamed waxy rice were carried out. The mean values were shown as follows : total sugar 45.55 g/100ml, reducing sugar 41.79 g/100ml as glucose, total acid 0.086 g/100 ml as lactic acid and alcohol 14.1%. On the paper partition chromatogram of the sugars in Mirin, sven spots corresponding to glucose, kojibiose, sakebiose, maltose, isomaltose, panose and isomaltotriose were detected and determined. The main sugar of Mirin was glucose and its content was 77〜91% (average 82.25%) of total sugar. The content ratio of sakebiose, maltose and kojibiose fractionated by carbon column chromatography was 44.84 : 37.30 : 17.86.From the above results, its was recognized thatMirin (sweet Sake) contained maltose, while Sake did not contain maltose, because it was fermented by yeast. Mirin produced from common rice only instead of waxy rice was not good in its quality, because the saccharification of commmon rice proceeded slower than that of waxy rice.
社団法人日本生物工学会の論文
1959-04-15