Abstract
We have analyzed 8 types of starches sold on the market to study moisture, protein, iron, copper and zinc contained there-in and made a sensory test of color and taste of saccharized liguid for application of sake brewery.The result proved that a corn-starch white was suitable for sake brewing.The corn-starch white was saccharized well when 0. 5% to 1% of liquidfyng/saccharizing enzyme and 200% of the water was added.When the saccharized liquid of the corn-starch white was added to sake moromi mash, it worked well to increase extract.
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