High-yield production of ethyl α-D-glucoside in sake brewing and evaluation of its moisturizing effect

Abstract

Αlpha- glucosidase of shochu koji mold, compared to sake koji mold, is less deactivated in sake mash. When brewed using shochu koji, a high level of ethyl α-D-glucoside (α-EG) concentration was detected in the sake. We found α-EG rich sake containing more than 3% (wt/vol) of α-EG can be brewed by 1% of koji, enzyme preparations to supplement for the reduced α-amylase and glucoamylase activity, and shochu yeast for fermentation. In sake containing 2.5% α-EG, a significant difference was observed in the moisture content of skin 120 minutes after application compared to water. However, effect of α-EG alone was not observed, suggesting that the moisturizing effect mentioned above was due to a synergistic effect of the fermented product in sake.