酒米特性に及ぼす酒造好適米の心白の影響 : 原料米の酒造適性に関する研究(第2報)

概要

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The grains of rice varieties mainly used for sake brewing are of two types, one with a central white core(shinpaku)and one without such a core(muhaku). The differences between the properties of the two types of grain were investigated. With respect to their physical properties, differences were observed in the weight of 1,000 grains, total gap volume, dynamic viscoelasticity and specific gravity. In the case of their chemical components, however, the two types of grain showed no clear differences. In the polishing process, shinpaku grains were more breakable than muhaku. In a digestion test, shinpaku grains had a higher digeatibility value [dissolved sugar concentration(Brix)] than muhaku. However, differences in digestibility were found to be more highly significant among rice varieties than between the two types of grain.
社団法人日本生物工学会の論文
1996-03-25