近年の消費者の健康志向もあり, 酒類の機能性が脚光を浴びて久しい。ただし清酒では, 機能性をアピールするという面からはやや出遅れている感がぬぐえない。今回, 清酒の成分および機能性についてまとめていただいたので紹介したい。

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この調査では, 消費者の視点に立ち, 消費者が清酒のラベルをどのように見ているのか, またどんな情報が期待されているのかを検証している。
調査結果を見ると, 消費者はラベル情報の充実, わかりやすさを期待していることが浮き彫りとなっている。
消費者にとってわかりやすいラベルを工夫・改善する際に, たいへん参考となる資料であ。

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日本の家庭で普遍的に飲用されている味噌汁を取り上げ, 家庭での味噌汁の味付けと塩味嗜好との関連性を検討され, 現代の食嗜好形成に果す家庭の役割について得られた著者らの知見を紹介して頂いた。味噌汁の多飲は食塩過剰摂取の原因といったイメージで捉らえられがちであるが, 単に味噌汁を多飲することが原因ではなく, 味噌汁の味付けによっては (特に, だしを効かせたうす味の味噌汁の場合), 低塩味嗜好形成に寄与し, 食生活全体として過剰な食塩摂取を防止できる可能性の示唆は, きわめて興味深い。

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Sixteen rice samples stored under 15°C for 5 to 7 years after harvest were examined for their characteristics for sake brewing compared with fresh rice, Nipponbare, harvested in 2003. Some of long-term stored rice samples showed high loss and high ratio of broken grains in the polishing tests both by a grain testing mill and by a 60 kg scale mill. The properties in the polishing test widely differed among the samples tested. The water absorbance of long-term stored rice samples was lower than that of the fresh rice sample, while their digestibility was about the same as the fresh rice sample. The long-term stored rice samples contained potassium and hexanal at highers level than the fresh rice sample, but we could not detect hexanal in steamed and then cooled long-term stored rice samples. The moromi mash of the long-term stored rice showed a slightly faster fermentation rate, and the yield of the sake from the mash was slightly higher than that of the fresh rice sample. Athough some panels pointed out bitterness or zatsumi to the sake brewed from long-term stored rice, the general quality of the sake didnot show significant differences with the sake from fresh rice. The level of dimethylsulfide in the all sake samples brewed on a small scale was less than 1ppb, which is far below the estimated threshold value in sake (10 ppb).

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Wild Saccharomyces cerevisiae applicable to sake- brewing were enriched and isolated from cherries. Partial sequences of the small subunit rRNA gene (SSU rDNA) were PCR-amplified from enrichment cultures exhibiting flavor production and analyzed with the Temperature Gradient Gel Electrophoresis (TGGE) to examine the presence of S. cerevisiae. The TGGE analysis indicated that the amplificates from one enrichment culture contained a sequence corresponding to the sequence from reference S. cerevisiae. From this culture, five strains were isolated. A comparative analysis of the fulllength sequences of SSU rDNA indicated that the five isolates were affiliated with S. cerevisiae, a finding supported by the fermentation and assimilation test. Some isolates exhibited fermentation ability comparable to that of conventional sake yeast though they differed significantly in flavor production. Others exhibited low fermentation ability while approximating the production of flavor components to that of conventional sake yeast, Kyokai No.7.

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We developed a novel medium to discriminate wild yeast from sake yeast easily.
The discrimination was based on the difference of acid phosphatase activity between wild yeast and sake yeast under a condition of a high concentration of inorganic phosphatase in the medium.
We were able to visualize a difference in the acid phosphatase activity of colonies on a plate with 5-bromo-4-chloro-3-indoly1 Phosphate Disodium Salt added to the medium.
The optimal concentration of KH₂PO₄ in the medium was 6.0 mmol/L or more.

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