米麹から清酒香気の前駆物質の分別について : 清酒醸造における清酒香気付与に対する米麹の役割について(第2報)

概要

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In the previous paper, it was reported that precursors of sake-aroma substances existed in the non-volatile fraction of rice-koji extract. For identification of these precursors, fractionation of the non-volatile fraction was carried out. The solution from 4 kg of rice-koji extracted with distilled water was evaporated under reduced pressure, followed by extraction with chloroform. Both soluble and insoluble fractions were subjected to separation with ion exchange resin to obtain acidic, neutral and basic fractions. Each of the six fractions was added to each of two media, Hayduck's and saccharified mash of steamed rice, and then fermented with sake yeast for 10 days at 20℃.All fermented mashes were organoleptically tested for strength of sake-aroma by 15 panels. The results showed that the mashes supplemented with a soluble fraction in acidic chloroform or an insoluble fraction in neutral chloroform had the most strong sake-aroma.The results of gas chromatographic analysis showed that the most important components for sake-aroma were in these two fermented mashes.
社団法人日本生物工学会の論文
1980-09-25