PREPARATION OF GLUTINOUS RICE MALT AND PREPARATION OF 'MIRIN' USING THE MALT

摘要

PURPOSE:To easily obtain an excellent glutinous rice malt having high enzymatic activity without using an anti-adhesion agent or necessitating an additional process for eliminating the tackiness and to prepare MIRIN (a sweet Japanese rice wine to be used as a seasoning) using the glutinous rice malt in high production utilization while decreasing the weight of waste cake. CONSTITUTION:This process for the preparation of glutinous rice malt comprises the water-absorption treatment of glutinous rice for a short time, the steaming of the soaked rice to obtain steamed rice having a water-content of 25-35%, the inoculation of the rice with seed malt and the malt-preparation from the mixture by conventional method. This process for the preparation of MIRIN comprises the mixing of the above glutinous rice malt and steamed rice to a hydrated alcohol and the saccharification and aging of the mixture by conventional method.