Effect of Mushroom Protease on Amino Acid Composition of Liquefied Moromi

Abstract

When preparing sake mash by liquefaction process, it is treated with lyophilized mushroom powder at 50℃ for 20 hours. Using maitake mushrooms, a moromi high in free amino acids, which is an umami component, could be prepared. By treating the mash with maitake freeze-dried powder, an amino acid composition was different from that of the mash treated with a protease enzyme preparation could be obtained. In addition, the combined use of lyophilized maitake powder and protease enzyme preparation significantly increased the contents of lysine and serine in the mash.