酒造用原料米及びその処理に関する研究 : (第1報) 玄米の形態から見た各種原料米の特性

概要

論文の詳細を見る
The quality and treating of rice as the raw material of Sake have an important effect on the quality and cost of Sake. In addition to that the cost of rice occupies the greater part of the production cost of Sake.A statistical analysis of morphological data on three species of rice kernels which were cultivated in four different regions was made. Yamadanishiki, Mihonishiki and Norin-No. 23 rice were used as species to be studied and Oza-cho, Kobe, Ogo-cho, Kobe, Tojo-cho, Kato-gun, and Kuchiyokawa-cho, Ono-city were selected as regions from where these different types of rice would come.Yamadanishiki rice was the heaviest in weight per 1000 grains among the three species tested. There was no difference of weight between the other two species. The milk-white grain was mainly a glutinous rice grain, and Mihonishiki contained much more glutinous rice grains than others.The contents of white-core grains and white-bely grains showed characteristic features depending on the species and the regions.White-core and white-belly grains were found in large grains, and the shape of the white-core grain was longer, wider and thicker in its length, width and thickness than that of normal grain. The white-belly grain was longer and wider in its length and width than that of normal grain, but was not different in its thickness. These findings lead us to the conclusion that the white-core rice plants had grown rapidly during the complete growth period, while the white-belly rice plants had grown rapidly in the primary growth period but for some reason the growth was there after retarded.
公益社団法人日本生物工学会の論文
1962-09-15

酒造用原料米及びその処理に関する研究 : (第1報) 玄米の形態から見た各種原料米の特性

スポンサーリンク

概要

著者

関連論文

スポンサーリンク