Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake
-
- Tamaki Masahiko
- School of Bioresources, Hiroshima Prefectural University, Shobara
-
- Kihara Rie
- School of Bioresources, Hiroshima Prefectural University, Shobara
-
- Itani Tomio
- School of Bioresources, Hiroshima Prefectural University, Shobara
-
- Katsuba Zennosuke
- Hiroshima Prefecture Agriculature Research Center
-
- Tsuchiya Takao
- Hiroshima Prefecture Agriculature Research Center
-
- Matsumoto Hideyuki
- Hiroshima Prefectural Food Technology Research Center
-
- Suenari Kazuo
- Hiroshima Prefectural Food Technology Research Center
-
- Aramaki Isao
- National Research Institute of Brewing
Search this article
Abstract
By successive crossing using Hattan-type varieties originating from "Hattanso" as a parent, "Hattan-type varieties" of rice suitable for brewing the original Hiroshima sake have been bred. The varieties were improved inheriting the flavor of Hattan-type sake, and Hattan-nishiki No.1 and No.2 were bred in 1984. However, neither variety was suitable for brewing high-grade sake such as Ginjoshu and Daiginjoshu, which require high-degree polishing of rice grains. Therefore, their parent cultivar, Hattan No. 35, is attracting attention for the production of high-grade sake. We have been trying to breed a new variety, which retains the sake-brewing suitability of Hattan-type varieties but can endure high-degree polishing. In this study, to establish a guideline for further breeding, we examined the polishing characteristics and suitability for sake brewing of six Hattan-type varieties derived from Hattanso. In the process of breeding of "Hattan-type varieties" of rice, grain size, white-core size and % of white-core grains increased resulting in an increased suitability for sake brewing, such as water absorptivity and digestibility, in Hattan No.35, Hattan-nishiki No.1 and Hattan-nishiki No.2. However, Hattan-nishiki No.1 and No.2 had many ellipsoidal-white-cores with large white tissue, which cause the grains to be easily broken during high-degree polishing. On the other hand, Hattan No.35, having grains with relatively many lined-white-cores with small white tissue, was superior for high-degree polishing. In the future, breeding of a new variety, which has the superior cultivation characteristics of Hattan-nishiki No.1 and No.2, but with improved white-core characteristics, is expected.
Journal
-
- Plant Production Science
-
Plant Production Science 8 (4), 468-474, 2005
CROP SCIENCE SOCIETY OF JAPAN
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390001204465857152
-
- NII Article ID
- 110001794555
-
- NII Book ID
- AA11162156
-
- ISSN
- 13491008
- 1343943X
-
- Text Lang
- en
-
- Data Source
-
- JaLC
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed