Feasibility Study of Thai Rice for Mirin Making

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Published: Jan 27, 2022
Keywords:
Thai-rice Amylase Mirin Seasoning

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Pramuan Saithong
Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900
Sumeth Theskul
Department of Technical Education, Faculty of Technical Education, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110

Abstract

The objectives of this research were to study the process of mirin making by using Thai rice cultivars, and to investigate a suitable strain of Aspergillus oryzae. Another purpose of this study was to create value-added Thai rice product to reduce mirin importation from foreign country. The result showed that mirin produced by Aspergillus oryzae strain No.3 isolated from commercial spore produced enzyme α-amylase at the highest level. Meanwhile, Chai Nart, a non-glutinous rice cultivar was the most suitable for preparation of koji because its unaggregation characteristics which are good for enzyme production (226.84 units/mL of α-amylase and 46.70 units/mL of glucoamylase). Study on the suitable ratio of solid (koji and steam glutinous rice): liquid (35% (w/w) of ethyl alcohol) was found that mirin formula B at the ratio of solid: liquid equal to 65 : 35 was the most appropriate because it gave the pale yellow color, residual alcohol concentration 12.63% (v/v) and reducing sugar at 38.76% (w/v) which have a good flavor similar to commercial mirin in the market.

Article Details

Issue
Vol.30 No.1 (January - February 2022)
Section
Biological Sciences

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