Brewing of saké from rice and rice-koji defatted by supercritical carbon dioxide treatment

Masayuki Taniguchi, Ryuji Nomura, Masamichi Kamihira, Masahito Shibata, Iwao Fukaya, Shodo Hara, Takeshi Kobayashi

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Saké was brewed using rice and rice-koji defatted by extraction with supercritical carbon dioxide (SCCO2). Extraction with SC:CO2 at 300 atm and 40°C decreased the total contents of lipids of 90%- and 80%-polished rice to levels comparable to those of 80%- and 70%-polished rice. Addition of 5 wt% ethanol to SCCO2 further decreased the total lipids. SCCO2 extraction also removed lipids from rice-koji without decreasing its enzymatic activities. SCCO2 treatment of rice improved the quality of saké, but SCCO2 treatment of rice-koji did not.

Original languageEnglish
Pages (from-to)211-214
Number of pages4
JournalJournal of Fermentation Technology
Volume65
Issue number2
DOIs
Publication statusPublished - 1987
Externally publishedYes

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