清酒酒母の窒素成分の生因 : (第9報)アミノ酸生成に効果ある処理法の検討(2)

概要

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Our previous paper reported that the hardening and braying treatments of steamed rice had proved to be effective for the formation of amino acids in the seed mash of Japanese sake.We found that the cellular tissue of steamed rice would be destroyed by freezing if the moisture content was more than fifty per cent. This was confirmed by microscopic observations.The frozen rice had some properties similar to the hardend and brayed steamed rice. then the frozen rice was used to make a seed mash in place of the hardened and brayed steamed rice. We obtained much amino acids from this seed mash.This fact verified a hypothesis built from our experiments. Because the freezing method was devised from the hardening and braying methods, all these methods were derived from the hypothesis that the interaction between protein and starch might interfere with the formation of amino acids in the seed of Japanese sake.
公益社団法人日本生物工学会の論文
1971-01-25