みりん醸造についての一考察 : (第4報)原料利用率に及ぼす最適酵素濃度の決定

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In the ordinary mirin brewage using rice koji as an enzymatic source, the digestion rate of total sugar was 85 to 90 %, whereas that of total nitrogen was only 15 to 23% at the end of a 30 day period of aging. From the 7th to the 30th day, very small increases of both total sugar and nitrogen digestions were observed. It may be considered that this low rate of digestion of total nitrogen was caused by the deficiency of proteinase activities in rice koji. Therefore, in order to improve the digestion of raw material, the optimum enzyme levels involving α-amylase, glucamylase, acid proteinase and alkaline proteinase were determined by adjusting their levels and lactic acid content to the L_<27>(3^<13>. A mash composed of 360 g of steamed glutinous rice, 322 g of partial hydrolysate of corn starch, 78.8 g of steamed non-glutinous rice and 411 ml of 36.5 % ethanol per 1 l of the mash was aged at 30℃ for 7 days. The optimum enzyme levels for 1 l of the mash were 32,790 units in α-amylase, 2,460 units in glucamylase, 851,000 units in acid proteinase, and 166,000 units in alkaline proteinase, and the optimum initial pH in mash was 5.02. These enzyme levels were markedly different from those in rice koji, as shown in Table 4. Especially, the acid proteinase level was 100 times of that of rice koji. Under the conditions mentioned above, the digestion rates of total sugar and total nitrogen showed 97.3 % and 54.6 % respectively. Total nitrogen and formol nitrogen contents were 205 mg respectively and 81 mg per 100 ml of the mirin made from the above mash. These amounts are much larger than those in mirin produced by the ordinary method using rice koji.
社団法人日本生物工学会の論文
1968-10-25

みりん醸造についての一考察 : (第4報)原料利用率に及ぼす最適酵素濃度の決定

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