地域食品産業振興を図る研究開発(第1回)酒造好適米「秋田酒こまち」の開発とブランド化への取り組み
書誌事項
- タイトル別名
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- Breeding of Rice Cultivar Akita-sake-komachi for Brewing and Approach to Local Branding of the Rice
- チイキ ショクヒン サンギョウ シンコウ オ ハカル ケンキュウ カイハツ ダイ1カイ シュゾウ コウテキ マイ アキタサケコマチ ノ カイハツ ト ブランドカ エ ノ トリクミ
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We developed “Akita-sake-komachi”, which is the rice cultivar suitable for brewing. The refined sake produced from “Akita-sake-komachi” is characterized by the taste of refined sweetness and a light finish. We tried to make “Akita-sake-komachi” local branding. In order to make “Akita-sake-komachi” of high quality, we developed a cultivation method, which enabled us to get grains with low protein content, low expression of white-berry and less crack. Since the protein of “Akita-sake-komachi” had little glutelin, it was recognized that the peptidase activity of koji (malted rice) was stronger, but that there was little amino acid generation from the steamed rice. To develop a new type of sake of “junmai-shu” using the property of “Akita-sake-komachi”, the Aspergillus oryzae “Gin-aji” was selected. The peptidase activity of the koji used by “Gin-aji” was less with “Akita-sake-komachi”. And the yeast “Akita-kobo No. 12 and No. 15” were selected for producing the “Junmai-shu” which fit to “Akita-sake-komachi” and the Aspergillus oryzae “Gin-aji”, and we commercialized “Akita-sake-komachi” brand “junmai-shu”. Accodring to the result, the product amount of the rice “Akita-sake-komachi” increased to about 2 times (2009/2005), and the shipment amount of the “Akita-sake-komachi” brand sake increased to (2009/2005) more than 3 times.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 57 (11), 447-455, 2010
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681385435392
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- NII論文ID
- 10027498110
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 10879175
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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