1987 Volume 82 Issue 11 Pages 831-835
The most suitable puffing condition of 85% polished rice for both well dissolution by koji-enzyme and avoiding off-flavor production at sake making using it was studied, and then pilot scale brewing (total amount of 100 kg of rice) using puffed rice (test sample) was carried out for 3 times.
The most appropriate puffing condition was determined as follows: pressure; 3.0 kg/cm2, temperature; 200°C, time; 7 sec.
The yields of sake of the test samples were almost the same as those of control (75% polished rice).
Amino acid contents in moromi mash and sake of the samples were below half of those of the control, and optical density at 430 nm of them were almost the same as those of the control.
Sake obtained from the test samples had light and thin tastes, and had a weak off-flavor caused by puffing treatment.
Treatment of the sake with activated carbon fiber (FW-500) decreased off-flavor in the sake
