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首页> 外文期刊>The Kasetsart Journal >Production of Seasoning 'Mirin' from Thai Rice by Fermentation
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Production of Seasoning 'Mirin' from Thai Rice by Fermentation

机译：通过发酵从泰国大米生产调味料“米林”

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摘要

The investigation of the use of Aspergillus oryzae strain and Thai non-glutinous rice varieties, which are suitable for enzyme production for koji preparation was carried out. A. oryzae strain no. WM-2 could produce α-amylase enzyme at the highest level while "Leung 11", a non-glutinous rice variety was the most suitable for koji preparation because of its unaggregation characteristics which are good for enzyme production (31.71 units/ml of α-amylase and 6.66 units/ml of acid protease). The suitable ratio of solid: liquid content for mirin production was also studied and it was found that the ratio of 60:40 was the most appropriate because it gave rather pale color and suitable residual alcohol concentration (13% v/v). This ratio was subsequently used for the determination of an appropriate ratio of koji to glutinous rice. The result indicated that the ratio of koji to glutinous rice of 1:7 gave good quality mirin when comparing with the commercial mirin. Based on the scaling-up of koji preparation, it was found that the cultivation time of 36 h gave the highest activities of α-amylase and protease, which are suitable for mirin production. Ten kilograms of rice koji with 1.0 inch bed thickness gave suitable conditions for enzyme production (322.0 units/g dry wt. of α-amylase and 150.82 units/g dry wt. of acid protease). The results from the study were used for pilot-scale mirin production (50 kg). Ninety per cent of the untrained panelists accepted the quality of mirin produced at the above-mentioned conditions.
机译：进行了米曲霉菌株和泰国非糯米品种的使用研究，这些品种适合于曲霉制备的酶生产。米曲霉菌株WM-2可以产生最高水平的α-淀粉酶，而非糯米品种“ Leung 11”最适合制曲，因为它的解聚特性有利于酶的产生（31.71单位/ mlα -淀粉酶和6.66单位/毫升的酸性蛋白酶）。还研究了适合于米林生产的固体：液体含量的比率，并且发现60:40的比率是最合适的，因为它给出了相当浅的颜色和适当的残余醇浓度（13％v / v）。随后将该比例用于确定曲液与糯米的合适比例。结果表明，与市售米林相比，曲液与糯米的比例为1：7可获得优质米林。通过扩大曲液的制备，发现36小时的培养时间使α-淀粉酶和蛋白酶的活性最高，适合于mirin的生产。 10公斤床厚1.0公斤的米曲为酶生产提供了合适的条件（32-2.0单位/克干重的α-淀粉酶和150.82单位/克干重的酸性蛋白酶）。该研究的结果用于中试规模的味精生产（50公斤）。未经培训的专门小组成员中有90％接受了在上述条件下生产的味精的质量。

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