酒造米の搗精に関する研究 : (第1報)糠の粗脂肪及び灰分含量と白色度との相関関係

概要

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It has been found that a close correlation exists between the color of the bran produced by pollishing rice for Sake-brewing and the fat and ash contents of it. The color of the bran was estimated by the degree of its whiteness, i.g. reflection index. The correlation coefficient r was all orver -0.99 so far as 23 samples were examined, but the regression line varied somewhat depending upon the sort of rice and its harvest place; for example, r was -0.972 and the regression line was y=26.24-0.282 x for seven sorts of Yamada-Nishiki, a suitable sort of rice for Sake-brewing.2) As the rate of polishing can be estimated with photometer and expressed by the degree of whiteness of rice bran, it is able to find the lowest rate necessary for polishing.3) Polishing process can be controlled by the above-mentioned method from time to time, but the control is facilitated by the use of a graph illustrating the ralation between the degree of whiteness and the polishing rate.
公益社団法人日本生物工学会の論文
1959-02-15