On the Amylase in Mirin Manufacturing (II) Aetwity

The changes in Amylase activity and of important Constitutents during the aging Mirin-mash.

Abstract

1. The changes of important constituents and in amylase activities of separate enzymes, such as α- and β- amylases and maltase, were observed and compared with mirin-mash at some stages.
2. We as certained that amylase action in mash had generally similar tendency compared with that of koji.
3. As mentioned in conclusion in the previous paper (see part 1), we calculated out the activity ratios of amylase in the filtrate of mash; however, these calculated results as shown in Table 6 suggested that the amylase power in mash would gradually decrease at a certain ratio, but the relative proportion of enzymes would be constant until the mash came nearly to the middle stage.
4. Concerning the special change of some constituents such as sugar and dextrin found in mash-filtrate, we understood that this was due to the remerkable different ratio of separate enzymes between koji from siamese and Japanese rice.