2010 Volume 105 Issue 3 Pages 167-174
Miki(a traditional beverage in Amami Island) was prepared in a laboratory from boiled rice and raw sweet potato. The compositions of miki were analyzed. The fluidity increased rapidly after mashing and the starch in raw materials was hydrolyzed to form maltose. This hydrolysis was catalyzed by β–amylase in the raw sweet potato. The acidity increased rapidly after mashing and a refreshing flavor was formed. The acid compositions were mainly lactate and acetate. The lactates were about 70% D–form and 30% L–form. The ethanol concentration was less than 1% after 1 week fermentation so miki is not an alcoholic drink.
