清酒醸釀造工業の原料利用率に關する研究 (第1報) : 原料米精白工程に於ける物的變化

概要

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There are many investigations hitherto carried out on sake-brewing, but they are confined to a part of its process. We attempted to study systematically the material change and the complete availability of each component in sake-brewing.At first we report on the results of polishing of rice.Starch decreases as the polishing proceeds and 5%, 10%, 16%, and 20% of starch are lost by 10%, 15〜16%, 20% polishing, respectively.The content of fat decreases most rapidly, and its loss attains 95% by mere 16% polishing, and at the same time 85〜87% of ash is also lost.The loss of protein increases a little slowly to about 26% by 18% polishing, but its rate decrease gradually, attaining to 35% by 26% polishing.As an excessive high polishing leads to the loss of useful components, it is suitable to restrain the polishing between 16 and 23%.
公益社団法人日本生物工学会の論文
1953-04-15