Brewing of Sake from Rice and Rice-Koji Defatted by Supercritical Carbon Dioxide Treatment
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概要
- 論文の詳細を見る
Sake was brewed using rice and rice-koji defatted by extraction with supercritical carbon dioxide (SC-CO_2). Extraction with SC-CO_2 at 300 atm and 40℃ decreased the total contents of lipids of 90%- and 80%-polished rice to levels comparable to those of 80%- and 70%-polished rice. Addition of 5 wt% ethanol to SC-CO_2 further decreased the total lipids. SC-CO_2 extraction also removed lipids from rice-koji without decreasing its enzymatic activities. SC-CO_2 treatment of rice improved the quality of sake, but SC-CO_2 treatment of rice-koji did not.
- 社団法人日本生物工学会の論文
- 1987-04-25
著者
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Kamihira M
Department Of Biotechnology School Of Engineering Nagoya University
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Kamihira Masamichi
Nagoya University:(present Office)kyushu University
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Kamihira Masamichi
名古屋大学 工学研究科生物機能工学
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Kamihira Masamichi
Department Of Biotechnology Graduate School Of Engineering Nagoya University
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KOBAYASHI Takeshi
Department of Electrical Engineering, Faculty of Engineering Science, Osaka University
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Kamihira Masamichi
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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Taniguchi Masayuki
Department of Materials Science and Technology, Niigata University
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Taniguchi M
Fac. Engineering Niigata Jpn
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Taniguchi M
Department Of Material Science And Technology Faculty Of Engineering
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HARA Shodo
National Research Institute of Brewing
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Taiyouji Mayumi
Gaduate School Of Science And Technology Niigata University:food Research Center Niigata Agricultura
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NOMURA Ryuji
Department of Condensed Matter Physics, Tokyo Institute of Technology
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Taniguchi Masayuki
Department Of Materials Science And Technology Niigata University
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SHIBATA MASAHITO
Aichi Prefectural Food Research Institute
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FUKAYA IWAO
Aichi Prefectural Food Research Institute
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Kobayashi Takeshi
Department Of Biological Chemistry College Of Bioscience And Biotechnology Chubu University
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Kobayashi T
Dep. Of Biological Mechanisms And Functions Graduate School Of Bioagricultural Sciences Nagoya Univ.
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Hara S
National Research Institute Of Brewing:general Institute Of Kiku-masamune Sake Brewing Co. Ltd.
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Nomura R
Nagoya Univ. Nagoya Jpn
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Nomura Ryuji
Department Of Anatomy Fujita Health University School Of Medicine
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Tanaka Mitsuo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kobayashi T
Univ. Tsukuba Ibaraki Jpn
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Taniguchi Masayuki
Department Of Cardiology Jikei University School Of Medicine Daisan Hospital
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Kobayashi Takeshi
Department Of Biotechnology Graduate School Of Engineering Nagoya University
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KOBAYASHI TAKESHI
Department of Biotechnology, Faculty of Engineering, Nagoya University
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Takahashi Masafumi
Department of Materials Science and Technology, Niigata University
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