Abstract
Effects of calcium ion, which is contained richly in well water used in brewing sake, was studied on the dissolution of rice grains. The adsorption of Ca2+on low-refined rice (Yamadanishiki, 35%) in washing and steeping processes was examined by using model solutions containing Ca2+alone (0-50 mg/l) or in combination with Mg2+and Na+. Results indicated that Ca2+was well adsorbed on rice during washing and steeping. Ca2+-adsorbed steamed rice was solubilized by a-amylase more rapidly than the rice adsorbed other ions, and the solution of Ca2+-adsorbed steamed rice was further acc elerated by Ca2+in brewing water.
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