清酒醪プロセスにおける麹の溶解 : 清酒醪のプロセス制御(第2報)

概要

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The dissolution of koji was investigated in comparison with the dissolution of steamed rice, which was reported previously, in order to formulate a set of empirical equations for the process control of sake mashing.Experimental analysis resulted in the following conclusions, which provided important rationales for formation of process equations. 1) Koji contained two kinds of soluble substrates, one readily soluble without α-amylase, the other slowly soluble by the action of α-amylase. 2) The dissolution of the latter component varied greatly with the variety of the rice used as raw material.Koji dissolution was successfully by use of the process equations for a range of rice varieties and temperatures. Combination of the equationso f dissolution of koji and steamed rice allowed a close estimation to be made of the dissolution of the whole material during sake mashing.
社団法人日本生物工学会の論文
1984-03-25