PURPOSE: To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability.
CONSTITUTION: Koji fungus such as Aspergillus oryzae IFO 4377 having a PB-1- decomposing ability is multiplied in rice, wheat, etc., to prepare koji (A). The water extract solution of the component A is mixed with ethanol and the resultant precipitates are dried to provide koji enzyme (B). The component A is compounded with steamed non-glutinous rice and alcohol to prepare a MIRIN (a sweet sake) - mixed raw sake (C). The component C is saccharified and matured for approximately 30 days and subsequently squeezed to prepare a MIRIN containing a taste ingredient, glutamic acid, in a large amount, having a thick tooth touch and a good functional value. If necessary, the component B is compounded with desired raw materials to prepare a liquor (e.g. sake) or a food [(e.g. MISO (fermented soybean)].
OOYASHIKI HARUO
UCHIDA MASAHIRO
TAKAYAMA TAKUMI
TANAKA KUNISUKE
