Abstract
Efforts were made to reproduce the traditional Japanese alcoholic beverage, miki using cooked rice and mashed raw sweet potato tubers as the saccharifying agent. The resulting miki-like alcoholic beverage contained 5-6% ethanol (v/v); it had a pleasant aroma but a sour taste with faint bitterness. With increased amounts of raw sweet potato added to the initial mash, the concentrations of higher alcohols, esters and bitter compounds in the miki increased. Oligosaccharides, including maltotetraose and maltopentaose, were detected in the miki made with higher concentrations of raw sweet potato mash. Miki, a previously uncharacterized, traditional, Japanese alcoholic beverage was therefore produced without the enzymic activities of germinating seeds, such as malt, or a fungal starter, such as koji.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
