論文

査読有り
2013年10月

Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
  • Yoshihiko Anzawa
  • ,
  • Yoshihito Nabekura
  • ,
  • Kenji Satoh
  • ,
  • Yuko Satoh
  • ,
  • Satomi Ohno
  • ,
  • Tsutomu Watanabe
  • ,
  • Mitsuoki Kaneoke
  • ,
  • Kazunori Kume
  • ,
  • Masaki Mizunuma
  • ,
  • Ken-ichi Watanabe
  • ,
  • Kazuaki Katsumata
  • ,
  • Dai Hirata

77
10
開始ページ
2160
終了ページ
2165
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1271/bbb.130515
出版者・発行元
TAYLOR & FRANCIS LTD

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.

Web of Science ® 被引用回数 : 4

リンク情報
DOI
https://doi.org/10.1271/bbb.130515
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000326486500034&DestApp=WOS_CPL
ID情報
  • DOI : 10.1271/bbb.130515
  • ISSN : 0916-8451
  • eISSN : 1347-6947
  • Web of Science ID : WOS:000326486500034

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