Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making

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The relationship between the conditions used to prepare steamed rice and its enzymatic digestion for mirin-making was examined. The degree of gelatinization, G, of the starch in the steamed rice was directly related to the enzymatic digestion, and is represented by Eqs. 1 and 2 for regular and glutinous rice, respectively. G=79.88+(-18.13+0.306 Th)M (1) G=93.08+(-2.69+0.149 Th)M (2) Where Th is the temperature of steaming and M is the water content of the soaked rice. Therefore, the degree of gelatinization of starch in steamed rice could be predicted. The water content of regular rice, which was low after soaking, can be estimated by Eq. 3,M=M_0+exp (0.125 Tw-(10.51-0.00222 t)) (3) Where M_0 is the water content of rice soaked for 24 h at 20℃ and Tw and t are the temperatures and times of soaking, respectively. The optimum water content of soaked regular rice for mirin-making was calculated using Eq. 3. Thus, the design of a system for the steaming process made it possible to obtain steamed rice of the desired degree of gelatinization.
公益社団法人日本生物工学会の論文
1987-10-25