| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To simply produce a distilled liquor and Mirin (sweet Sake for seasoning) rich in flavor of vanillin in a short period of time. <P>SOLUTION: One or more enzymes selected from among Koji and/or amylase, glucanase, cellulase and hemicellulase are made to act on a carbohydrate raw material containing one or more selected from among skin or bran of wheats or barleys or rice bran. Yeast fermentation is carried out by using a yeast having a ferulic acid decarboxylation activity to produce≥3.0 mg/l of 4-vinylguaiacol. Distillation is then performed to provide the distilled liquor containing≥6 mg/l of the vanillin. Furthermore, the Mirin abundantly containing the vanillin is obtained by charging the distilled liquor into the Mirin. <P>COPYRIGHT: (C)2011,JPO&INPIT</p> |
