低アミロース米の酒造適性

Abstract

To investigate the suitability of low-amylose rice cultivars for sake brewing, weanalyzed physicochemical properties, and carried out small scale sake brewing and a Koji making test, with normal rice cultivars serving as controls.Important findings in this study are:(1) low-amylose rice the cultivarshad a superior water absorption;(2) Dynamic modulus (G') of steamed rice of low-amylose rice cultivars was lower than in controls;in low-amylose rice cultivars, water content of polished rice does not greatly affect the Dynamic modulus (G') of steamed rice;(3) low-amylose rice cultivars exhibited a characteristic in which the digestibility of retrograded steamed rice was more difficult to lower in comparison with the controls, and there was a remarkable difference in low-amyloserice cultivars;(4) in the sake brewing test, the fermentation profiles of low-amylose rice cultivars was good, the amount of a sake cake of low-amylose rice cultivars at the end of fermentation was less, sensory score is the highest when using Chugoku173 as the rice material;and (5) in the koji making test, the results of acid protease and acid carboxy peptidase activity measurements showed a difference between low-amylose rice cultivars and normal rice cultivars.From the above results, we conclude thatlow-amylose rice cultivars are very suitable for sake brewing.