METHOD FOR IMPROVING QUALITY OF LOW-GRADE RICE FOR PREPARATION OF JAPANESE SAKE (RICE WINE)

摘要

PURPOSE:To convert a low-grade rice for the preparation of Japanese SAKE to a rice suitable for Japanese SAKE, having little elution of amino acids, and excellent dissolution rate of starch, by heating the raw rice unde pressure under specific conditions, and discharging the rice rapidly to an atmosphere of normal pressure. CONSTITUTION:A low-grade rice for the preparation of Japanese SAKE such as low-grade rice, coarse polished rice, long-stored rice, etc. (preferably having a water-content of about 9-25%) is put into a closed vessel (e.g. pressure kettle or a continuous grain expander heated with air flow), and heated under pressure with a heating medium such as superheated steam, at a pressure of >=3kg/cm<2> and >=185 deg.C (preferably about 190-240 deg.C) for <=1min (preferably for about 2-10 seconds). The treated rice is discharged to the atmosphere to obtain the heated, expanded and denaturated rice suitable as the raw material for the preparation of Japanese SAKE.