低グルテリン米清酒仕込における特異香のアミノ酸による抑制

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In previous test studies of sake brewing using low-glutelin rice, we succeeded in brewing fresh sake with a clear taste and low level of amino acid. However, the brewed sake had a characteristic odor and the utility rate of the raw material rice was low. Since these features pose a serious problem for the utilization of the raw material rice in sake brewing, we explored in a previous study how to improve the quality of sake brewed from low-glutelin rice. The characteristic odor was thought to be caused by an irregularity in the yeast metabolism due to amino-acid deficiency at the initial stage of moromi mashing. In the present study, we therefore examined the use of amino-acid enrichment to suppress the characteristic odor of sake brewed using low-glutelin rice. According to our previous data, the level of each of the amino acids in sake brewed from low-glutelin rice is low, with methionine and arginine content notably lower than with usual rice cultivars. We therefore undertook tests of sake brewing using low-glutelin rice with addition at the initial stage of moromi mashing of those amino acids whose content is low in sake brewed from low-glutelin rice. The addition of amino acid promoted fermentation, improved the utility rate of the raw material rice, and the characteristic odor was not registered in sensory scoring. These results confirmed the successful suppression of the characteristic odor by addition of amino acids to the initial stage of moromi mashing. A further small-scale sake-brewing test was performed under conditions of amino-acid enrichment in which a usual rice cultivar was used as part of the rice material for kakemai, and in which the rice material was dissolved using koji and commercial enzyme. In this brewing test, the characteristic odor was found to be suppressed with the same degree of effect as by addition of amino acids at the initial stage of moromi mashing.
社団法人日本生物工学会の論文
2005-03-25

低グルテリン米清酒仕込における特異香のアミノ酸による抑制

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