膨化白米を用いた醸造試験 : 膨化白米を用いる清酒醸造(第2報)

概要

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Polished rice was puffed by continuous puffing equipment, then part of it was contracted under a vapor stream. These samples were used for sake brewing.Fermentation took place normally in very tested mash. Each sake produced differed slightly in alcohol concentration, nihonshudo, and acidity; they differed greatly in the content of amino acids, with that of sake made from puffed rice was lower than that of sake made from steamed rice, and that of sake made from contracted rice after puffing the lowest. From the results of analysis of amino acid composition, sake made from puffed rice contained only about 10% of the arginine contained in sake made from steamed rice. Leucine, tyrosine, and phenylalanine in the former were also much lower than the latter. On the other hand, the difference of each sake was small in the content of proline and ornithine. While sake made from puffed rice had a moderate taste, it had a peculiar smell and deep color. The yield of sake from puffed rice was much higher than that from steamed rice. Puffed rice was suitable as the material of the 4th addition of sake brewing to increase the sugar content at the final stage of the mash.
社団法人日本生物工学会の論文
1985-03-25