清酒醪プロセスにおける蒸し米の溶解 : 清酒醪のプロセス制御(第1報)

概要

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The dissolution of substances from steamed rice on the addition of water at a practically adopted water-to-rice ratio (kumimizu-buai) was studied to formulate an operational equation to describe the dissolution phenomena.The following phenomena were taken into consideration in order to construct kinetic equation. (1) A significant increase of total sugar concentration was observed at an early stage of dissolution. (2) The high concentration of produced sugar decreased α-amylase activity and consequentyl dissolution was greatly suppressed. During the fermentation, as the glucose concentration was decreased by conversion to ethanol, the steamed rice was significantly dissolved without being influenced by the glucose inhibition. (3) When water was added to steamed rice, the volume of the liquid phase remarkably decreased during the 2 h after mixing due to adsorption of water into the grains and afterwards the liquid volume increased due to the release of the water on disintegration of rice grains.The operational equations for steamed rice dissolution formulated based on the experimental results mentioned above could well simulate the experimental observations under various operational conditions.
社団法人日本生物工学会の論文
1983-09-25