口噛酒の製造試験

Abstract

An attempt was made to reproduce ancient Kuchikaini rice wine (a sake produced by saccharification of cereals by chewing before fermentation), and to clarify the production process and participating microorganisms. Kuchikami rice wine containing 1-6%(v/v) ethanol had a characteristic aroma just like that of Japanses sake with rather sour taste and creamy paste appearance.α-Amylase activity of the human saliva was rather, high ranging to 100-600 unit/m/, and no significant difference in the activity was found between salivas from male and female peoples. The reducing sugar content in saliva after 3 minutes chewing reached about 6% when steamed rice was chewed, but it was about 2% when raw rice was chewed. The volume of saliva spitted out was 300-400% of rice weight before chewing. Viable cell counts of yeast and lactic acid bacteria in human saliva were about 60/ml and 7×107, respectively. Effects of teeth brushing on the viable counts of yeast and lacticacid bacteria were small. The Kuchikanzi rice wine inoronni with batch culture process needed 10-15 days period of alcohol fermentation because of a small number of yeast in saliva, but it was only 3-5 days with the seeding back process or with the use of propagated moromi. Lactic acid fermentation of Kuchikami rice wine moromi was started immediately after the mashing by a large number of lactic acid bacteria in saliva. The acid value of Kuchikamni rice wine 71101-0171i became 10-15ml when made with raw rice, but it was 5-9 ml when made with steamed rice. The amino acid value of Kuchikami rice wine moronzi became 8-12ml when made with raw rice, but it was 1-4 ml when made with steamed rice.