Effects of Sake Lees on the Physical Properties and Palatability of Matsukaze, a Steamed Japanese Confection

Abstract

Sake lees, a byproduct of the sake production process, are used in various ways in food such as pickles and soups, along with other fermented food that form an integral part of Japanese cuisine. The use of sake lees as a byproduct is a symbol of Japan's concept of mottainai. Mottainai is linked to efforts to create a sustainable society. In this study, we have focused on matsukaze, a traditional Japanese confection. There are various types of matsukaze such as baked confections including senbei (rice crackers) and sponge cakes and steamed confections. We have investigated the effects of sake lees on the physical properties and palatability of the steamed confectionery "matsukaze".

The addition of sake lees significantly decreased the hardness of the matsukaze. The reddish and yellowish color intensities of the matsukaze increased with the addition of the lees. It was found that the addition of 10-30% lees improved the aroma, softness, and taste of matsukaze.