粉砕白米の蒸〓条件の検討ならびに脂質の動向

概要

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Gelatinization of steamed powdered polished rice (PPR) was measured by the enzyme system of beta-amylase-pullulanase, and lipids in saké were evaluated. A PPR water content of 35_??_38% was favorite for gelatinization and texture. When the rice layer of PPR was thick, the steam penetrating resistance through the rice layer was higher than that through the rice layer of polished rice grains (PRG), so that gelatinizing time took longer. On the contrary, when the rice layer was thin, gelatinization time was shorter. Crude fat content in steamed PRG was greater than steamed PPR. No significant difference was noted in the ratio of saturated fatty acid-to-unsaturated fatty acid. In PRG a high correlation was found between gelatinization and degradation of steamed rice. In PPR no correlation was noted between them when the degree of gelatinization was above 65%. The amount of crude fat in koji made from PPR was more than that from PRG under the same cultivation conditions, because the rice koji from PPR had abundant mycelium. There was no difference in elution patterns of lipids between saké mash made from PPR or PRG. In fermentation tests with steamed PRG and PPR, no difference was found in sake quality when the degree of steamed rice gelatinization was above 65%.
社団法人日本農芸化学会の論文