書誌事項
- タイトル別名
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- Strage and sensory evaluation of awamori by outdated production with si-jiru process
抄録
We reproduced with outdated production of awamori by process of si-jiru (SJ); steeped in water with rice without washing and had used in 1960's. Being storaging awamori for 5 years, the resultant awamori was analyzed its compound and evaluated taste and flavor. Ester, TBA value and OD260 of awamori produced by SJ process higher than that without process of SJ (ordinary processed). Where as butyric acid, characteristic of SJ's odor, was not detected in awamori produced by SJ process. It found that butyric acid volatized fermentation or assimilated by mould and yeast, and changed another chemicals. Concentration of metalsin mash produced by SJ process was the same as that ordinary process. All flavor of awamori produced by SJ process higher than that of awamori from ordinary process. Sensory evaluation was done by 30 panelists, resultant awamori with SJ process had a heavy taste, rich body and a good score in total evaluation with a significant difference. Especially, panelists, 31 years old over gave good score, so it was hopeful to veriety for awamori produced by SJ process.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 24 (6), 9-15, 1998
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390001205118410368
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- NII論文ID
- 130001766810
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- ISSN
- 21861277
- 13441213
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可