Making wash-free rice and its suitability for sake brewing
2007
Kawakami, K.(Satake Corp., Higashihiroshima, Hiroshima (Japan)) | Ochi, T. | Mikami, T. | Fujii, K. | Tanimoto, S.
Wash-free rice from Nakateshinsenbon as an edible rice cultivar, and Senbonnishiki and Hattannishiki as sake-brewing rice cultivars were compared with their respective ordinary polished rice to investigate their suitability for sake brewing. Wash-free and ordinary polished rice of the sake-brewing rice cultivar polished to 40-60% as well as the edible rice cultivar, which polished to 50-70%, all showed no significant differences in morphological properties. The rate of water absorption of the rice for sake brewing and the absorbed water content after 120 min soaking of every sample decreased with wash-free treatment. Digestibility of wash-free rice was almost unchanged compared with that of ordinary polished rice. Enzyme activities and mycelia content in koji from wash-free rice were almost the same as those from ordinary polished rice. Amino acidity and some organic acids in sake from wash-free rice were slightly higher than those of ordinary polished rice. From these results, it was found that the sake-brewing rice cultivar polished to 40-60% as well as the edible rice cultivar could be treated for wash-free use, and that the treatment slightly affects the suitability for sake brewing in such ways as an increase in amino acidity and the organic acids in sake.
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