Quality Improvement of Mirin (Part I) Production of Mirin

Containing Large Amounts of Unfermentable Sugars

Abstract

Mirin was produced with use of an enzyme preparation containing transglucosidase, α-amylase, and acid protease. The resulting mirin contained unfermentable sugars (isomaltose, panose, isomaltotriose, etc.) at about 60% of total sugars ; conventional mirin contains glucose at more than 80% of total sugars. Taste of the new mirin with refreshing sweetness was somewhat different from the conventional one.