| 摘要 |
PROBLEM TO BE SOLVED: To prepare a refined SAKE(Japanese rice wine) having balanced taste and flavor and stable quality in a short time at a low cost without deteriorating the quality by contacting a refined SAKE with an immobilized enzyme having saccharifying action, thereby increasing the tasty component of the SAKE. SOLUTION: An immobilized diastatic enzyme is produced by suspending an immobilization ceramic carrier in a 50mM acetic acid buffer solution (pH 5), deaerating under reduced pressure, filling the suspension in a column, circulating a solution of an enzyme (e.g. glucoamylase) through the column at normal temperature for 3hr to effect the adsorption of the enzyme to the carrier and thoroughly washing the product. A refined SAKE heat-treated at 60 deg.C for 15min immediately after filtration is passed through the immobilized enzyme column at normal temperature and the enzyme remaining in the refined SAKE is deactivated, removed or decreased by heat-treatment or ultrafiltration. The concentration of the tasty components such as glucose in the refined SAKE can be increased to obtain the objective refined SAKE having balanced taste and flavor and stable quality. |
