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 9

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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%.