みりん醸造についての一考察 : (第3報) デンプン分解酵素剤のみりん仕込への応用

概要

論文の詳細を見る
For more effective digestion of rice and shortening of the period required for the Mirin making 8,samples of commercial amylase preparation were compared.Among them a liquefying amylase preparation (A-prep.) of B. subtilis purified by selective absorption using starch was found to be most useful for the effective digestion of raw material and for the quality of the Mirin.Most effective digestion was obtained by addition of A-prep. corresponding to 20 Lintner Sollied units per gram of rice at the initial stage of the Mirin making..Liquefying activity of A-prep. was inhibited with 42% alcohol concentration which is usually used in Mirin making, but the degree of its inhibition was less than that of rice koji.The results obtained on an industrial scale indicated that our new method had a decrease of 50% in the amount of rice koji as well as the aging period for Mirin making and also had an increase of 20% in Mirin yield as compared with the ordinary method.
社団法人日本生物工学会の論文
1967-07-25