味淋醸造についての一考察 : (第1報) 醸造中における窒素組成及び蛋白分解酵素の消長について

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The time-courses of mirin mash were followed, and a comparison was made between conditions of steaming rice for preparing mash, i.e. steaming at atmospheric pressure (a) and at high pressure (b). The results could be summarized as follows.1. The activity of alkaline protease (opt. pH : 7.5) became almost inappreciable within 10 days, and acid protease was found to remain active to the end of mash stage in both cases (a and b).2. In the mash, total nitrogen increased gradually. In the case (a), the first fraction^* of nitrogen maintained almost constant level, while in the case (b), it was indetectable throughout. In the former case, total nitrogen and each of first to third fractions of nitrogen were higher than those in the latter.3. As to the components of mirin, amino acid content in the case (a) was higher than that in (b), and 16 kinds of amino acids were detected in the former case while 15 kinds in the latter.4. In mirin cake, protein content in the case (b) was higher than that in the case (a).^*Cf. Table 4
社団法人日本生物工学会の論文
1962-05-15