著者

家村 芳次 片岡 浩平 原 昌道

出版者

公益財団法人 日本醸造協会

雑誌

日本醸造協会誌 (ISSN:09147314)

巻号頁・発行日

vol.91, no.2, pp.130-135, 1996-02-15 (Released:2011-09-20)

参考文献数

17

被引用文献数

9 10

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The laboratory-scale sake mashing was carried out using rice of various polishing ratio; 70%, 80% and 90%.Amino acidity of sake mash was the lowest at polishing ratio 90%, in spite of highprotein content of polished rice.To elucidate its mechanism, the balance of nitrogen in sake mashwas investigated, and results described below were obtained. More than 50% of nitrogen releasedfrom koji and steamed rice was taken in yeast cells in sake mash.The amount of nitrogen releasedfrom both koji and steamed rice was the largest at polishing ratio 90%, whereas, the amount of nitrogen taken in yeast cells was about 1.5 times as large at polishing ratio 90% as that at polishing ratio 70%. Consequently the nitrogen concentration of liquid phase was lowest in sake mash atpolishing ratio 90%. The cell concentration of yeast in sake mash at polishing ratio 90% was 2.5times as high as that at polishing ratio 70%, whereas the amount of nitrogen per dry weight of yeast was about the same regardless of polishing ratio, though the dry weight per 108 yeast cells at polishing ratio 70% was 1.7 times as high as that at polishing ratio 90%. From these results, it was comprehensible that the amount of nitrogen taken in yeast cells in sake mash was the largest at polishing ratio 90%.

著者

家村 芳次 影山 由香里 松永 恒司 原 昌道

出版者

公益財団法人 日本醸造協会

雑誌

日本醸造協会誌 (ISSN:09147314)

巻号頁・発行日

vol.91, no.7, pp.515-520, 1996-07-15 (Released:2011-09-20)

参考文献数

29

被引用文献数

6 6

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(1) 白米のアミロース含量, 心白および腹白の何れもが白米の吸水性に強く影響を及ぼした。また, アミロース含量は白米の最大吸水量に影響を与えるのに対し, 心白および腹白は主に白米の吸水速度に影響を及ぼした。(2) 心白米や腹白米の吸水率が高い要囚は, アミロース含量や蛋白含量など成分上の違いによるのではなく, 心白や腹白そのもの, すなわち米粒構造の違いによるものと推定した。終わりに貴重な試料米を提供下さいました北海道立上川農業試験場, 中国農業試験場, 灘五郷酒造組合酒米研究会の皆様に深謝いたします。本研究の概要は平成2年度日本生物丁学会大会にて発表した。