吟醸酒の品質に及ぼす精白米の諸特性の影響

Abstract

The relationship between properties of rice grains and the quality of ginjo sake (specially made sake) brewed from them is investigated on 179 samples of polished rice, of which 90% consisted of cultivated Yamadanishiki from Hyogo Prefecture.There were significant differences in polishing loss, specific polishing loss and some more properties between domestically polished rice and the rice polished on commission. Polishing loss was defined by the difference between true polishing ratio and apparent polishing ratio, and specific polishing loss was defined by polishing loss/(100-apparent polishing ratio). Tthese differences were considered to be derived from operating parameters of rice mills.The quality of sake, which was represented by the result of sensory test, was correlated to true polishing ratio, protein content of polished rice, deviation of weight distribution in polished rice and so on. According to multiple regression analysis, the presumptive value of quality of sake was the combination of true polishing ratio and deviation of weight distribution in polished rice for Yamadanishiki. On the other hand, it was the combination of true polishing ratio and protein content of polished rice for the total varieties of rice. The multiple correlation coefficients were 0.335 and 0.417-for each case. The results mentioned above suggested the importance of the rice grains as a main ingredient.The specific polishig loss had a trend to decrease, when Yamdanishiki with especialy large grains was milled at low speed.There were also significant differences in specific polishing loss and some other properties among the mills of various types.