Characteristics of Low-amylose Rice Cultivars for Sake Brewing

Abstract

To investigate the suitability of low-amylose rice cultivars for sake brewing, weanalyzed physicochemical properties, and carried out small scale sake brewing and a Koji making test,with normal rice cultivars serving as controls.Important findings in this study are:(1) low-amylose rice the cultivars had a superior water absorption;(2)Dynamic modulus(G')of steamed rice of low-amylose rice cultivars was lower than in controls;in low-amylose rice cultivars,water content of polished rice does not greatly affect the Dynamic modulus (G') of steamed rice;(3)low-amylose rice cultivars exhibited a characteristic in which the digestibility of retrograded steamed rice was more difficult to lower in comparison with the controls,and there was a remarkable difference in low-amyloserice cultivars;(4) in the sake brewing test,the fermentation profiles of low-amylose rice cultivars was good,the amount of a sake cake of low-amylose rice cultivars at the end of fermentation was less,sensory score is the highest when using Chugoku173 as the rice material;and (5) in the koji making test,the results of acid protease and acid carboxy peptidase activity measurements showed a difference between low-amylose rice cultivars and normal rice cultivars.From the above results, we conclude thatlow-amylose rice cultivars are very suitable for sake brewing.

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled‐Rice Grains Used in Sake Production

“…It is important to elucidate the factors influencing enzyme digestibility, in part to aid in the development of new cultivars, and in the evaluation of rice quality for sake production. Among the many factors that affect enzymatic digestion of the steamed rice grains, recent research has been directed toward starch itself, the largest component of rice grains (Wakai et al 1997;Mizuma et al 2003;Aramaki et al 2004). Wakai et al (1997) and Mizuma et al (2003) reported that the amylose content of rice grains correlated negatively with enzyme digestibility, while Aramaki et al (2004) reported a negative correlation between the content of amylopectin long chains (DP 35-41) and enzyme digestibility.…”

Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake

“…The lower the amylose content of rice suitable for sake brewing, the later was the retrogradation of steamed rice (Wakai et al, 1997), and the higher the water absorptivity, digestibility and solubility in the unrefi ned sake (Mizuma et al, 2003). Therefore, the rice with a lower amylose content leaves a smaller amount of sake lees, and has a higher effi ciency of material use (Takayama et al, 1991a(Takayama et al, , 1991b.…”

“…It is considered that the lower the amylose content, the higher the suitability for sake brewing (Yoshizawa et al, 1981;Takayama et al, 1991aTakayama et al, , 1991bWakai et al, 1997;Mizuma et al, 2003). Recently, pasting properties examined with a rapid viscoanalyzer (RVA) and gelatinization properties examined with a differential scanning calorimetry (DSC) are used to analyze the properties of starch related to the suitability for sake brewing.…”

Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

“…New types of sake that take advantage of the characteristics of specialty rices were developed (Furukawa et al , 2004(Furukawa et al , 2005Mizuma et al 2002Mizuma et al , 2003. The suitability of various rice cultivars including low-glutelin and low-amylose rices for sake brewing was examined.…”