酒造用原料米の搗精について (その2)

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1. The influence of water content upon bran removal of naked rice grain (brown rice grain) was investigated and the variations of the temperature of rice grains in the milling process were also studied.2. The temperature of the rice grain rises noticeably at the following three stages : shortly after, five hours after and nine hours after the commencement of milling.3. During the early stage of milling, when tested-seperately the rice grains of higher water content tended to be reduced more in thickness than in length, while those of a lesser water content tended to be reduced more in length than in thickness. Rice with a lesser water content lost more weight than higher water content.4. In naked rice grain with a higher water content, the bran tended to be removed more rapidly.
公益社団法人日本生物工学会の論文
1965-07-25

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