酒造適性への原料米諸性質の関与 : 原料米の酒造適性に関する研究(第4報)

概要

論文の詳細を見る
We have investigated the suitability of different varieties of rice for sake brewing, and determined a "value of suitability" for each variety. We have also recently reported on the effects of chemical and physical properties of rice, e.g. the pore size distribution and protein body of the rice grain, on sake brewing. Here, we discuss the effects of these aspects of the properties of rice on the value of suitability for sake brewing. The pore size distribution, dynamic viscoelasticity, and retrogradation of steamed rice were found to influence the rate of rice utilization in the sake brewing process. Among protein bodies in the rice grain, protein body-II (PB-II) was digested well in the sake moromi mash, indicating that the correlation coefficient between the amino acidity in fresh sake and the PB-II content is highly significant. In this investigation, two newly bred rice varieties (Gin'ohmi and Chiyohonamt) were found to be highly suitable for sake brewing. The reasons for the high suitability of these two varieties are discussed with respect to their chemical and physical properties.
社団法人日本生物工学会の論文
1997-03-25