Treatment of rice in sake brewing. Part V. Sake brewing using the liquefied product of rice slurry as raw material (Kakemai).

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  • 清酒醸造における原料米の処理に関する研究　Ｖ　　粉砕白米を液化し掛米として使用した清酒醸造
  • フンサイ ハクマイ オ エキカシ カケマイ ト シテ シヨウシタ セイシュ ジ
  • Treatment of Rice in <i>Saké</i> Brewing. Part V

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Abstract

An efficient saké brewing method was developed using the liquefied product after digestion of powdered polished rice slurry with bacterial alpha-amylase. Almost all the starch was liquefied with bacterial alpha-amylase and converted into alcohol in the moromi, so that a larger amount of sake was produced than from polished rice grain or from powdered polished rice. As solid phase dissolution was not high and the liquid phase volume was stable during fermentation, glucose production rate(dG/dt)was expressed as a function of three parameters (initial glucoamylase activity (E), substrate concentration (S) and temperature (T)), namely, dG/dt=a•k0•E0•exp[kt/T-kd•t exp(kdt/T)]•(S)/[(S)+Km+(S)+(S)2/Ki]. With this equation, the glucose production rate was successfully estimated during fermentation.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 63 (5), 971-979, 1989

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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