酒造用原料米及びその処理に関する研究 : (第4報) 精米による糖の一般成分の変化

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In our previous report on the usefulness of the various components in rice after polishing, it was reported that the purpose of polishing rice for Sake brewing was almost satisfied with a polishing ratio of about 80%, since the amounts of the various components in rice bran were changed rapidly untill this ratio was reached but showed little change in subsequent polishing.In this report, the quantitative changes of rice bran components after the 80% ratio has been reached, were investigated. Analysis was made of starch, protein and fat contents. The examination on the quantitative changes of rice bran components with a lower than 80% ratio showed that the changes did not always occur along an orderly smooth curve but sometimes showed uneven changes.In all cases the amount of each component showed a rapid increase or decrease untill about the 80% ratio was attained, just in the previous examination, but changes were retarded at about the 75% polishing ratio and thereafter change was revived again. At the polishing ratio of 65%-70% the change was retarded again and afterward the amounts of components showed greater increase or decrease.Considering from the quantitative changes of rice bran components, Yamadanishiki rice may be inclined to reach the second and the third steps of polishing later and to contain more starch, less protein and fat than the others.Mihonishiki rice is similar to Yamadanishiki rice in their changes of components, while Norin-No. 23 is inclined to reach the second and the third steps of polishing quicker and to contain less starch, more protein and fat than the others.In conclusion, in order to determine the practical polishing ratio for Sake-brewing, it is most important to take the component progress of each type of rice into consideration.
社団法人日本生物工学会の論文
1962-10-15

酒造用原料米及びその処理に関する研究 : (第4報) 精米による糖の一般成分の変化

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