JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
Volume 105, Issue 8
Displaying 1-8 of 8 articles from this issue
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  • Jiro KOURA, Masahiko TAMAKI, Isao ARAMAKI, Tomio ITANI
    2010 Volume 105 Issue 8 Pages 539-545
    Published: 2010
    Released on J-STAGE: January 25, 2016
    JOURNAL FREE ACCESS
    Polished rice was soaked in water containing a water–soluble red pigment, and the water–absorbed area on the cut surface perpendicular to the thickness axis was examined. The water–absorbed area decreased greatly at the water temperature lower than 10°C. The effects of the water temperature and soaking period on water absorption area and gelatinization of the steamed rice were observed. The results showed that water penetrates into the tissue gaps first, then into the cell gaps, and finally into the cells.
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  • Kazunori TAKAMINE, Shuichi OYAMA, Yumiko YOSHIZAKI, Hisanori TAMAKI, Y ...
    2010 Volume 105 Issue 8 Pages 546-555
    Published: 2010
    Released on J-STAGE: January 25, 2016
    JOURNAL FREE ACCESS
    A yeast strain for shochu making was isolated from soil. Sweet potato shochu production was examined on an industrial scale by using this yeast aiming at the product development with the intent to raise the additional value of the shochu. General shochu yeast was able to be grown in the YPD liquid medium adjusted to pH3.2 or more and 5% or less ethanol concentration. The shochu yeast was able to be isolated from soil efficiently by using the YPD liquid medium (pH3.2, 5% ethanol concentration) made based on this condition. The yeast isolated from soil was judged to be Saccharomyces cerevisiae or S. patorianus by genetic analysis using 26S rDNA-D1⁄D though it was evaluated as S. cerevisiae by sugar fermentation tests and a carbon source assimilation test. Evaluations of the sweet potato shochu made with the yeast had a soft flavor and a full taste on the industrial scale. From these facts, it was concluded that the yeast was very useful for shochu production.
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