無蒸煮米による酒類の製造

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Conventional sake making requires a large amount of heat for steaming of rice grains in order to change the structure of rice starch to the α-form. We attemped to make sake from unsteamed white rice (75% polishing yield) with the aim of energy conservatioin. We made sake according to the conventional sake brewing method, except for the steaming of raw materials and saccharification with rice koji. for the saccharification of raw rice grains, commercial enzymes obtained from Aspergillus oryzae, Rhizopus sp. or Bacillus subtilis were used. Activity of the glucoamylase used for the production was 5 to 10 fold that of the conventional moromi mash. The resulting sake contained more than 18% of alcohol after 12-15 days fermentation, and was of excellent quality and rich in variety. Differences between the moromi of raw rice grains and that of steamed rice were as follows : (1) Material of the moromi of raw rice grains precipitated, while that of the traditional moromi formed a suspension; the upper layer of the moromi of raw rice grains was a suspension of yeast and the lower layer mainly consisted of raw rice grains. (2) At the early stage of moromi fermentation, reducing sugars were scarcely accumulated. Therefore, the density of the moromi filtrate was low. (3) Amino acid contents in the resulting sake differed widly depending on the activity of acid carvoxypeptidase in the enzyme preparation used. (4) After cessation of the alcoholic fermentation, reducing sugars and amino acids in the moromi increased linearly. (5) Separation of solids was easier in the moromi of raw rice grains than in the traditional moromi and the properties of the resulting sake cake differed from those of the traditional one.
社団法人日本生物工学会の論文
1982-03-25

無蒸煮米による酒類の製造

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