清酒用米の油脂成文とその清酒醸造に於ける意義の探究 : (第1報) 精白工程に於ける変化とその油脂性状

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This study has been carried on to examine the fatty substances of rice for Sake-brewing, which are usually considered to deteriorate the flavour and taste of Sake.1) During rice polishing, exterior fat accompanying the starch and usually being expressed as crude fat, greatly decreases in proportion to the polishing degree which, on the contrary, increases the starch value of rice; on the other hand fat associated with starch scarcely decreases.2) In Sake-brewing, even when highly polished rice is used, it is to be considered that fat associated with starch surely occurs in the rice and its esterification with ethyl or other alcohols should take place.3) From the following facts concerning the nature of the fat associated with sarch the authors conclude that its acid components will easily be esterified and be able to produce aromatic esters in the course of the brewing : -Fat associated with starch contains more free fatty acids and less higher ones than exterior fat accompanying the starch, whereas fatty acids constituting the both kinds of fats are almost identic.
公益社団法人日本生物工学会の論文
1953-06-15