清酒醸造工業に於ける原料利用率に関する研究 (第6報) : 總括

概要

論文の詳細を見る
The authors summarize in this report the results hitherto obtained by their investigations on the availability of components of raw materials in sake-brewing. In the process of rive polishing, an excessive high polishing caused the useful components to lose, so that it is suitable to restrain the polishing by 16〜23%, Althogh the washig, steeping and steaming of rice bring about almost no loss of raw materials, the carbohydrates diminish about 10% and about 5% in moto-koji and soe-koji, respectively. Still more about 10% of the carbohydrates is lost during the moto-making.. After the moromi-making and the subsequent operation, there remains 76.5% of the whole carbohydrate in sake mostly as alcohol, and 8.8% in its residue, so that the total availability is 85.3%. When the quantities of raw materials used in each process are taken into consideration, the availability of carbohydrates from hulled rice to sake is about 83%.
公益社団法人日本生物工学会の論文
1956-05-15