無蒸煮穀類を用いた食酢の製造

概要

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Alcohol fermentation of uncooked corn and rice grain at a mash temperature between 20°C and 25°C resulted in less dissolution of nitrogeneous substances and a lower production of lactic acid. But the alcohol yield was not affected by this control. Proteinase is usually contained in commercial glucoamylase preparations. In alcohol fermentation of uncooked rice grain, proteinase-free glucoamylase had a depressive effect on the production of lactic acid and dissolution of nitrogeneous substances, and the rate of alcohol fermentation was significantly reduced, but this enzyme showed no effect on alcohol fermentation of uncooked corn grain. The lactic acid produced and nitrogeneous substances dissolved in the alcohol fermented beer of corn or rice seemed to lead to formation of acetoin and several volatile acids in the acetic acid fermentation, because the amounts of these substances were roughly in parallel with those of the former substances.
社団法人日本農芸化学会の論文