Making of Sake Using Other Cereals as a Part of Rice

Studies on Brewing of Alcoholic Beverages Using Puffed Cereals (Part 2)

Abstract

Sake making methods using barley, puffed corn grits and puffed corn starch respectively as a part of rice (test making) were compared with control.
Crude protein and mineral contents in barley, rye and corn grits were higher, but lower in corn starch than polished rice except Fe content.
Puffed cereals were more easily digested by saccharifying enzyme than steamed cereals, especially in powdery cereals like corn grits and corn starch.
Alcohol production in moromi mash using barley or puffed corn grits was markedly in an earlier time than that of puffed corn starch and of rice (control).
Amino acidity in each sake obtained from test was below half of control, and its taste was light and thin.