酒造用原料米およびその処理に関する研究 : 第6報精米および製麹工程における山田錦と高嶺錦の比較

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In the present patper, some of characteristics of rice varieties, particularly Yamadanishiki and Takanenishiki, have been investigated in respect to rice polishing and Koji-manufacture.The rice kernels of Takanenishiki were shown histologically to have thicker aleuronleyer than those of other varieties, accordingly, the depth from grain surface when they were polished to the first and second steps of rice polishing were greater than others. The thickness of kernel aleuronleyer in same variety seems to be varied by the locality where it was grown.In Yamadanishiki, the inner endosperm cells appear rather plump contrary to those in Takanenishiki, which seem to cringe together.During Koji-manufacturing preocess, Yamadanishiki kernel was shown to have a higher moisture content and a lower temperature than Taknenishiki kernels.In Koji-manufacture, growht of Asp. oryzae on the inner part of kernel is paralleled with growth on the surface and the mycelia intrude towards the center of the kernel along the endosperum cell film. Propagation of mycelia also tends to ocur on the cracked part of kernel or on the embryo when loose from the kernel.Propagation on mycelia in Takanenishiki kernel is in advance of that in Yamadanishiki in the early stage, but both varieties show similar propagation of mycelia in the later stage.Production of α-amylase appeared to increase with propagation of mycelia. S-amylase activities in both Yamadanishiki and Takanenishiki are at the same level during the Koji-making process.
公益社団法人日本生物工学会の論文
1964-02-15

酒造用原料米およびその処理に関する研究 : 第6報精米および製麹工程における山田錦と高嶺錦の比較

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酒造用原料米およびその処理に関する研究 : 第6報 精米および製麹工程における山田錦と高嶺錦の比較

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酒造用原料米およびその処理に関する研究 : 第6報精米および製麹工程における山田錦と高嶺錦の比較