1993 Volume 88 Issue 12 Pages 977-983
Differences in properties of rice in koji making process were examined on 15 cultivars of rice.
Average of glucoamylase activity of the koji made of the rices mainly used for sake brewing was higher than that of the koji made of the rices commonly used as daily food. But the differences in enzyme production among the cultivars of rice mainly used for sake brewing were also largely recognized. These differences were related to the rate of water absorption, the content of potassium and polishing time of the rices.
The presence of Shinpaku (white-core rice grains) affected water absorption after 20 min steeping and the modulus of elasticity of the steamed rice. Water absorption after 20 min steeping of Muhaku (rice without white-core grains for sake brewing) was similar to that of grains of rice as daily food, but Muhaku showed a lower modulus of elasticity than grains of rice as daily food.
