Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing
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概要
- 論文の詳細を見る
The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The grain rigidity/hardness of KOS was higher than that of the sake rice Gohyakumangoku (GOM). The loss ratio of KOS after high polishing by an industrial polishing machine was lower than that of GOM. Further, a clear taste of sake produced from KOS was confirmed by sensory evaluation.
著者
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Kaneoke Mitsuoki
Niigata Prefectural Sake Research Institute
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Hirata Dai
Department Of Fermentation Technology Hiroshima University
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Mizunuma Masaki
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter (adsm) Hiroshim
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Watanabe Ken-ichi
Niigata Prefectural Institute Of Brewing
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Kume Kazunori
Department Of Molecular Biotechnology Graduate School Of Advanced Science Of Matter Hiroshima Univer
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Kume Kazunori
Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University
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SATOH Kenji
Asahi Sake Brewing Co., Ltd.
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ANZAWA Yoshihiko
Asahi Sake Brewing Co., Ltd.
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SATOH Yuko
Asahi Sake Brewing Co., Ltd.
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NABEKURA Yoshihito
Niigata Prefectural Sake Research Institute
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OHNO Satomi
Asahi Sake Brewing Co., Ltd.
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WATANABE Tsutomu
Asahi Sake Brewing Co., Ltd.
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KATSUMATA Kazuaki
Asahi Sake Brewing Co., Ltd.
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