米麹の脂質とその酒質に及ぼす影響 : 清酒醸造における脂質の動向(第5報)

概要

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Rice-koji used for sake brewing contained 0.31% to 0.56% of crude fat and 0.53% to 0.67% of fat-by-hydrolysis. Triglycerides, free fatty acids and monoglycerides were the main components of crude fat, and fatty acids of these lipids were rich in unsaturated fatty acids such as oleic acid and linoleic acid. The ratio of unsaturated fatty acids in crude fat changed with the conditions of aeration and progress of temperature in rice-koji making. Aeration had the greater effect.Rice-koji preparation under conditions of limited aeration tended to cause a karked decrease in the production of linoleic acid with a corresponding increase in oleic acid.It was confirmed that sake brewed by using rice-koji rich in oleic and contained a larger amount of isoamylacetate than that brewed by using rice-koji rish in linoleic acid. This was because as reported previously, the suppression of formation of volatile esters by yeast during fermentation was enhanced with the increase in the number of unsaturated double bond in fatty acid molecule.
社団法人日本生物工学会の論文
1978-01-25