酒造用原料米の搗精について(その3)

概要

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1. The relation between the conditions of decreasing of embryo and the aspects of changing at the back-part of embryo in the milling process was studied. 2. The authors established an index evaluating the amount of embryo remained in milled grain. The index was calculated on the basis of the values shown in Table 2 after dying the milled grains with fuchsin carbolic acid. 3. The back-part of embryo-its form and angle of scutellum was observed, using the section of grain cut vertically. The angle of scutellum was as shown in Fig.1. 4. As to the form of embryo, it was observed that the scutellum of "Asahi-No.1" had such a form as Japanese letter「く」 with somewhat roundish and wide in the angle, while that of "Omachi" was just so acute as the letter「く」 itself, its angle being narrower than former. 5. The decreasing speed of embryo of Asahi-No.1 (angle of scutellum was wide) was higher than that of Omachi (angle of scutellum was narrow). The milled grains with the remained embryo index of 0.10 may be most suitable for sake-brewing.
公益社団法人日本生物工学会の論文
1966-05-25