酒造米に関する研究 : (第2報)浸漬工程における無機成分の溶出

概要

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The effects of conditions of steeping on extraction of inorganic components (K, Na, Total-P, Inorganic-P, Ca and Mg) from polished rice during steeping process in Sake brewing were studied in this work. The L_27 (3^13) orthogonal array according to design of experiments was adopted as experimental method. Among the various conditions of steeping, hardness, temperature and volume of water in steeping, time of steeping and polishing ratio were taken up as factors, and their main effects and interactions were investigated. The data obtained were examined by means of analysis of variance and coefficient of contribution (ρ). (1). By steeping, K, Na and P were extracted from polished rice, but Ca and Mg slightly. In cases in which Ca and Mg were contained in steeping water, they were adsorbed to rice (Table 3-I, II). (2). Hardness and time were most effective on extraction or adsorption among these factors. Temperature, volume and interaction between hardness and time were significant also (Table 5-I, II). These results show that steeping for long time (over-steeping) in high hard water is not appropriate to subsequent Koji making and fermentation process.
社団法人日本生物工学会の論文
1966-05-25