Increasing food value and taste with pre-germinated brown rice Sake or Sake-lees

本研究揭示了用糙米发酵后的清酒酒糟加工食品的三种附加价值。首先，在面包制作过程中，糙米酒糟与10%的面粉交换，在膨松作用、柔软度持续、焙烤色泽等物理性能上具有优势。使用预先发芽的糙米清酒的第二个好处是面包的口感丰富和咸。这些味道主要是由有机酸引起的。在计算化学上对有机酸进行了检查，得出了丰富味道的证据。三是随着异戊醇等添加量的增加，面包香味变浓。如上所述，使用预先发芽的糙米制成的清酒渣可以增加食物的价值。

In this study, using sake lees made from pre-germinated brown rice for food processing three added values were revealed. First, when 10% of flour was exchanged with pre-germinated brown rice sake lees was in bread making, there was an advantage in the physical properties of leavening action, continuation of softness and good baking color. The 2nd benefit of using the pre-germinated brown rice sake lees was rich taste and salty taste of the bread. These tastes were mainly caused by organic acids. An examination of organic acids on the computational chemistry resulted in evidence of the rich taste. The 3rd benefit was the scent of bread became strong with the increase of the quantity of isoamyl alcohol etc. As stated above, using sake lees made from pre-germinated brown rice added value to the food.