Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Production of Mirin by Mutants of Aspergillus sp.

Aspergillus sp.의 변이주에 의한 미린의 생산

  • 류병호 (경성대학교 식품공학과) ;
  • 신동분 (경성대학교 식품공학과) ;
  • 빈재훈 (부산시 보건환경연구원) ;
  • 박형선 (경성대학교 식품공학과)
  • Published : 1993.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

To improve the quality of mirin, various molds were screened for mutants with high acid carboxypeptidase (ACPase) by the method of ultraviolet radiation. Mutants, Aspergillus oryzae 9-12 and Aspergillus shiroussamii 6082-60 showed activities of ACPase about 2~6 times higher than their parent strains. Aspergillus oryzae 9-12 and Aspergillus shirosamii 6082-60 were the most suitable strains for preparing koji in mirin by the conventional or improved methods. The results showed that total sugar, reducing sugar and total nitrogen were almost the same values in mirin prepared by both methods. The yield of mirin was higher in the improved method than in the conventional method. The clouding formation of mirin appeared in the conventional method ; however, mirin prepared with the mutant koji by the improved method did not show clouding formation.

본 연구는 품질이 우수한 미린을 생산하기 위하여 미린의 생산에 필요한 koji제조 균주를 검색하여 이들 중 ACPase활성이 높은 균주는 Aspergillus oryzae 9와 Aspergillus shirousamii IFO 6082를 얻었다. 이 두 균주는 UV조사에 의하여 변이주인 Aspergillus oryzae 9-12와 Aspergillus shirousamii IFO 6082-60을 얻었는데 acid carboxypeptidase의 활성은 친주에 비하여 2.6배 높았다. 이 균주로 재래식과 개량식 방법으로 미린을 제조한 결과, 총당, 환원당 및 충질소의 양은 비슷하였으나 아미노태질소는 재래식보다 개량식이 높았고 수율도 높았다. 미린의 품질에 지대한 영향을 미치는 혼탁의 형성은 개량식에서 변이주로 만든 미린에서는 나타나지 않았다.

Keywords

References

  1. J. Brew. Soc. v.80 Influence of the growth of koji mold on dissolution of rice koji Furukawa,K.;Watanabe,K.
  2. J. Ferment. Technol. v.61 Efficiency of utilization of raw materials in conventional mirin-making Uchida,M.;Oka,S.
  3. J. Ferment. Technol. v.65 Relationship between conditions for steaming rice and productivity in mirin-making Oyashiki,H.;Uchida,M.;Hanai,S.;Obayashi,A.;Oka,S.
  4. J. Ferment. Technol. v.65 Relationship between enzyme efficiency and alcohol concentration in mirin mash Oyashiki,H.;Uchida,H.;Hanai,S.;Obayashi,A.;Oka,S.
  5. J. Ferment. Technol. v.61 Improvement of yield by application of some commercial enzyme preparations in mirin-making Uchida,M.;Oyashiki,H.;Nagahama,G.;Hanai,S.
  6. J. Ferment. Bioeng v.67 Evaluation of koji prepared with various molds for mirin-making Oyashiki,H.;Uchida,M.;Obayashi,A.;Oka,S.
  7. J. Brew. Soc. Japan v.77 Quality improvement of mirin (2) Nunokawa,Y.;Shiinoki,S.;Hirotsune,M.
  8. J. Brew. Soc. Japan v.76 Quality improvement mirin(2). Production of mirin containing large amouts of unfermentable sugars Nunokawa,Y.;Iwano,K.;Akiba,T.
  9. J. Brew. Soc. v.79 Breeding of koji mold for sake-brewing Gomi,K.;Inoue,H.;Okazaki,N.;Tanaka,T.
  10. J. Ferment. Technol. v.66 Mirin-making at low alcohol concentration with koji prepared with a new mutant of Aspergillus usamii Oyashiki,H.;Uchida,M.;Obayashi,A.;Oka,S.
  11. J. Ferment. Bioeng. v.67 Mirin-making from koji prepared with a mutant Aspergillus oryzae producing high activity of carboxypetidase Oyashiki,H.;Uchida,M.;Obayashi,A.;Oka,S.
  12. Seasoning Science v.18 Quantitative estimation of activities of peptidases in koji Nakadai,T.;Nasuno,S.;Iguchi,N.
  13. Kokuzeicho shotei bunsekiho chukai, (3rd ed.) Murakami,H.
  14. J. Brew. Soc. Japan v.70 Development of available mutants for koji in sake brewing Hara,S.;Sugama,S.L.
  15. J. Ferment. Technol. v.61 An improved process of mirin-making using supplemental enzyme preparations at a limited concentration of alcohol Uchida,M.;Oyashiki,H.;Nagahama,G.;Hanai,S.
  16. Official Methods of Analysis of the Association of Analytical chemists v.178 AOAC
  17. Kokuzeicho shoteibunsekiho chukai
  18. J. Brew. Soc. Japan v.73 Studies on the haze formation during mirin-making, VIII, Materials of the haze formation Yamashita,S.;Doi,S.
  19. J. Ferment. Assoc. Japan v.22 Protein turbidities of mirin Inoue,H.;Uchida,M.