JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 109, Issue 12
Displaying 1-9 of 9 articles from this issue
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  • Changes during polishing in mineral concentrations of rice grains used for sake making
    Masaki OKUDA, Midori JOYO, Hisashi FUKUDA, Nami GOTO-YAMAMOTO
    2014 Volume 109 Issue 12 Pages 887-900
    Published: 2014
    Released on J-STAGE: April 09, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.109.887
    JOURNAL FREE ACCESS
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    Changes during polishing in elemental concentrations of rice grains used for sake making were examined by using ICP-AES, ICP-MS and Duma methods. The validity of a multi-element analysis was confirmed, and the concentrations of 26 elements in polished rice grains were quantified. As the polishing ratio (wt. of polished rice/wt. of brown rice) lowered, the concentrations of N, S, Cd, Cu, As and Mo decreased linearly from brown rice to 30 % of the polishing ratio. On the other hand, the concentrations of the other 20 elements decreased rapidly from brown rice to 70 % of the polishing ratio. The decreasing ratios of the element concentrations by polishing were different among the elements although the most minerals were abundantly distributed at the outer layers of the rice grains.
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  • Effect of cracked rice on Ginjou-shu brewing
    Haruhiko UEHGASHI, Reina KATOH, Yoshiro HOKI, Shinji NAGATA
    2014 Volume 109 Issue 12 Pages 901-904
    Published: 2014
    Released on J-STAGE: April 09, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.109.901
    JOURNAL FREE ACCESS
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    We divided Ginjou-koji into cracked-koji and non-cracked-koji and measured the enzyme activities of each koji. The total activity, glucoamylase, α-amylase and acid carboxypeptidase activity of cracked-koji were 1.04-1.08 times higher than those of non-cracked koji. Furthermore, cracked-rice grains and non-cracked-rice grains were fractionated using the white-core and non-white-core rice varieties after these rices were steeped in water, and these rices were used for kakemai in small-scale-fermentation. There were no significant differences in product ratios (alcohol yield, solid content ratio, etc) between the fermentation of cracked-rice and that of non-cracked-rice.
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