膨化白米の清酒醸造適正と膨化条件の関係 : 膨化白米を用いる清酒醸造(第1報)

概要

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White rice of polishing yields 75,80,and 90% were puffed using an air flow type continuous puffing apparatus, at 190℃ and 210℃ and 3 kg/cm^2,4 kg/cm^2,and 6 kg/cm^2. The properties of prepared puffed rice samples were examined as ingredients of sake brewing.After puffing treatment, the DMS (dimethyl sulfide) precursor in brown rice decreased in accordance with the increased pressure and temperature of puffing; liss than 50% of the DMS precursor contained in brown rice was removed by puffing.When puffed at 190℃ and 3 kg/cm^2,the sampleds of white rice of higher polishing yield showed higher digestibility than those of lower polishing yield, but every sample puffed at 210℃ and in 6 kg/cm^2 showed almost the same digestibility value.The mash prepared from the samples showing high digestibility and fermented soundly to make sake of low values of mino acidity such as 0.2-0.5,which had a light burning flavor.From the results of the sake brewing experiments on a small scale, the percentage of use of white rice (polishing yield 90%) puffed at 210℃ in 6 kg/cm^2 to sake was grater than that of white rice of polishing yield 75% used as a blank test.These results revealed that puffing treatment of rice was effective especially for improvement of the quality of white rice of such a high polishing yield as 90% as an ingredient of sake brewing, and lower the cost of sake brewing.
社団法人日本生物工学会の論文
1985-01-25