Brewing of saké from rice and rice- koji defatted by supercritical carbon dioxide treatment

Abstract

Saké was brewed using rice and rice- koji defatted by extraction with supercritical carbon dioxide (SCCO 2). Extraction with SC:CO 2 at 300 atm and 40°C decreased the total contents of lipids of 90%- and 80%-polished rice to levels comparable to those of 80%- and 70%-polished rice. Addition of 5 wt% ethanol to SCCO 2 further decreased the total lipids. SCCO 2 extraction also removed lipids from rice- koji without decreasing its enzymatic activities. SCCO 2 treatment of rice improved the quality of saké, but SCCO 2 treatment of rice- koji did not.