泡盛用原料米の白米水分及び砕米化が吸水性に及ぼす影響と二度蒸しによる蒸米吸水率の向上

摘要

Thai non-broken rice has been mainly used for the production of awamori after 2010. It is more difficult to absorb water ideally than for Thai broken rice, which has been mainly used for a long time. This difficulty in absorption for Thai non-broken rice has recently demanded on immediate solution. In the present study, to obtain the basic knowledge for improving the absorption of Thai non-broken rice, we examined the suitability of Thai rice used for awamon production compared with Nipponbare, which is used for sake making. The property of Thai rice starch by RVA analysis was significantly different from that of Nipponbare. The water absorption ratio of rice showed a negative correlation with the moisture of rice grains in both Thai rice and Nipponbare. However, the ratio of water absorption of Thai rice was lower than that of Nipponbare, when the moisture of the rice was same. The speed of water absorption was significantly improved by pulverizing the rice grains when the steeping time was short. Two steamings also significantly improved the ratio of water absorption of steamed rice and enzyme digestibility. From the above results, we recommend that prevention of an increase in the moisture of rice grains is important to deal with Thai rice appropriately. Also, sufficient steeping time, or two steamings are effective to achieve the ideal ratio of water absorption when using Thai rice.%泡盛原料であるタイ米の醸造適性について以下の知見を得た。1タイ米は，ジャポニカ米とデンプンの性質が顕著に異なることを確認した。2タイ丸米の白米水分と吸水性の関係性を明らかにし，ジャポニカ米と比較して吸水性が顕著に低いことを確認した。また，タイ米の碎米化は，吸水速度の向上及び蒸米吸水率向上に効果的であることが確認された。