文章基本信息
- 标题：焼酎原料大麦および清酒原料米の水量限定浸漬法による原料処理 焼酎原料大麦の吸水特性に関する研究 (第3報)
- 本地全文：下载
- 作者：大森 俊郎 ; 下田 雅彦
- 期刊名称：日本醸造協会誌
- 印刷版ISSN：0914-7314
- 电子版ISSN：2186-4012
- 出版年度：1994
- 卷号：89
- 期号：4
- 页码：311-314
- DOI：10.6013/jbrewsocjapan1988.89.311
- 出版社：Japan Science and Technology Information Aggregator, Electronic
- 摘要：
Water absorption by barley for shochu and rice for sake in steeping with restricted amount of water (RW method) was studied. In the RW method, the relation between water absorption rate (Y) and integrated temperature (X) at steeping was similar to the custom method, and expressed as Y=aXb. The error from the objective moisture of steeped barley was less than 0.5%, and the coefficient of variation was below 0.5%. This method was applied to rice steeping, and good results were obtained. From these results, the RW method was found to be effective for the material treatment and the prevention of intense expansion of barley.
- 关键词：大麦; 限定吸水
