Hardness and digestibility of steamed rice for sake brewing

• Published in: Journal of the Brewing Society of Japan (Japan) Vol. 101; no. 11
• Main Authors: Anzawa, Y.(Asahi-Shuzo Sake Brewing Co. Ltd., Nagaoka, Niigata (Japan)), Katsumata, K, Kataoka, A
• Format: Journal Article
• Language: Japanese
• Published: 15.11.2006
• Subjects: ARROZ; BRASSAGE; BREWING; DIGESTIBILIDAD; DIGESTIBILITE; DIGESTIBILITY; ETUVAGE; FERMETE; FIRMEZA; FIRMNESS; MALTEADO; PROLAMINAS; PROLAMINE; PROLAMINES; RICE; RIZ; STEAMING; VAPORIZACION
• ISSN: 0914-7314
• DOI: 10.6013/jbrewsocjapan1988.101.886

Measurement of the hardness of steamed rice is possible using a TENSIPRESSER. From the hardness measurement of 25% compression, we were able to measure the surface hardness of steamed rice and changes in the degree of hardening by cooling time. We confirmed that we could measure the hardness of every kind of steamed rice from the hardness measurement of 90% compression. We expressed the ratio of the hardness by low compression and high compression with the degree of kounan. As for Gohyakumangoku, the speed of surface hardening was fast, and we confirmed behavior unlike other kinds. In addition, the degree of kounan of Sensyuraku showed a value that was near those of Koshitanrei and Takanenishiki. Regardless of cooling time, it was close to the kind of kounan that was hard to stiffen due to its change to uniformity. We confirmed that prolamin had a close correlation to the hardness of steamed rice after one hour of cooling. This correlated with an interesting result from recent sake brewers producing sake by cooling machines in a short time. However, no meaningful result was obtained by a cooling time of 3 and 6 hours. It is believed that the factor which affected aging was not prolamin.