味淋醸造についての一考察 : (第2報)糯米の酸処理および蛋白質分解酵素製剤の利用について

概要

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Previously haze formation in "Mirin" by alcohol addition or by boiling was reported to depend upon the quanity of the 0.2M T.C.A. insoluble protein of "Mirin". In this paper two methods to reduce this protein, i.e. acid pretreatment and protease treatment ware studied. Among the protease preparations used, that of B, subtilus was found best, and it was proved to be desirable to use it before the second denaturation of the protein of the glutinous rise.A series of the treatmens, i.e. the addition of the dilute mineral acid to the glutinous rice, steaming it at atomspheric pressure, and then the addition of the protease preparation were proved to reduce the protein of "Mirin", especially 0.2M T.C.A. insoluble protein.By these treatments, the components of "Mirin", its stability, and its yield was much more improved than that of Mirin which was produced by steaming at high pressure.
社団法人日本生物工学会の論文
1964-08-15