Palatability Characteristics of Sake-Lees with Pre-germinated Brown Rice
Palatability Characteristics of Sake-Lees with Pre-germinated Brown Rice
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发芽糙米酒糟的适口特性
DOI：
10.11428/jhej.66.113
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
岡崎光雄
中科院分区：
文献类型：
--
作者：
小木曽加奈;中澤弥子;岡崎光雄
研究了发芽糙米酒糟和银杏酒糟的适口性。分析了游离氨基酸、有机酸、矿物质、总糖和呈味核苷酸的含量。结果表明，SBR法酒糟中含有较多的游离氨基酸、有机酸和矿物质，而银杏酒糟中含有较多的糖类。没有检测到肌苷酸和鸟苷酸，或美味的核苷酸。这种成分上的差异可能是由研磨过程中的抛光、发芽前或发酵过程中的适应造成的。GC-MS分析结果表明，SBR酒糟中含有威士忌和泡盛酒中的异戊醇和十六酸乙酯等成熟气味成分。用SBR酒糟烘焙的面包也含有许多类似的成分。感官测试结果表明，用SBR酒糟烘焙的面包比用银杏酒糟烘焙的面包具有更高水平的烘焙效果（p= 0.0365）和酒糟气味（p= 0.0026）。这表明SBR酒糟的添加会增加面包的风味特性。
Sake lees from pre-germinated brown rice (SBR) and ginjo sake lees were examined for their palatability characteristics. The free amino acids, organic acids, minerals, total sugar amount and tasty nucleotides were analyzed. The results show that sake lees from SBR included more free amino acids, organic acids and minerals, while ginjo sake lees contained more glucides. No inosinic and guanylic acids, or tasty nucleotides were detected. Such difference in constituents would have been caused by polishing during milling, pre-germination, or adaptation during fermentation. The GC-MS analysis results show that lees from SBR contained such mature odor components as isoamyl alcohol and ethyl hexadecanoate that are present in whiskey and “awamori”. Bread baked with SBR lees also contained many similar components. The organoleptic test results show that bread baked with SBR lees had higher levels of roasted effect (p= 0.0365) and smell of lees (p= 0.0026) than bread baked with ginjo lees. This indicates that the addition of SBR lees would increase the flavor characteristics of bread.