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玄米または低精白米を焙煎処理し, これらを掛米として清酒を製造し, 香味に及ぼす影響を検討した。その結果, 1)玄米の焙煎条件による消化性を評価した結果, 玄米の焙煎条件として280℃で6分間が最適であった。2)玄米特有の臭いの主成分は, 1−ヘキサナール, 1−ペンタノール, 1−ヘキサノールなどであった。これらの臭いは, 焙煎によって玄米の16.7〜3.9%に低減した。3)玄米及び, 精米歩合98%, 95%, 90%, 80%, 70%の各白米を蒸した場合と, 焙煎処理(280℃, 6分間)を行った場合についてそれぞれ清酒を試醸した。どちらの場合についても, 精米歩合が高くなる(玄米に近くなる)につれて酸度は高くなり, アミノ酸度は低くなった。焙煎米を用いた場合, 酒化率は精米歩合70%の蒸米よりもやや低い傾向が見られた。4)精米歩合が高くなるにつれて, イソアミルアルコール, リンゴ酸, コハク酸及びクエン酸が高くなる特徴が見られた。5)官能評価では, 精米歩合90〜95%の場合, 焙煎処理の方が蒸した場合よりもわずかながら評価が高かった。
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The method of brewing sake using roasted unpolished or slightly polished rice was studied in order to investigate the influence of processed rice on the taste of sake. The results were as follows:1)The appropriate temperature and time period for the roasting of unpolished rice was found to be 280℃ for 6 minutes according to the digestibility test. 2)The main odor components of unpolished rice were 1-hexanal, 1-pentanol and 1-hexanol. Roasting effectively decreased these odor components. 3)Several kinds of sake were brewed using steamed rice or roasted rice of polishing ratios of 100%, 98%, 95%, 90%, 80% and 70%. The higher the polishing ratio was, the higher the acidity was and the lower the amino acidity was. The ratio of sake obtained in the case of roasted rice showed a slightly lower value than did that of sake obtained in the case of steamed rice of a polishing ratio of 70%. 4)As the polishing ratio increased, the ratios of iso-amyl alcohol, malic acid , succinic acid and citric acid in the sake increased. 5)Two kinds of sake made from roasted rice of polishing ratios of 90% and 95% were evaluated as slightly better than sake made from steamed rice of the same polishing ratio based on sensory evaluation.
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