抄録
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.
| 元の言語 | 英語 |
|---|---|
| ページ（範囲） | 211-214 |
| ページ数 | 4 |
| ジャーナル | Journal of Fermentation Technology |
| 巻 | 65 |
| 発行部数 | 2 |
| DOI | |
| 出版物ステータス | 出版済み - 1 1 1987 |
| 外部発表 | Yes |
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Brewing of saké from rice and rice-koji defatted by supercritical carbon dioxide treatment. / Taniguchi, Masayuki; Nomura, Ryuji; Kamihira, Masamichi; Shibata, Masahito; Fukaya, Iwao; Hara, Shodo; Kobayashi, Takeshi.
：: Journal of Fermentation Technology, 巻 65, 番号 2, 01.01.1987, p. 211-214.研究成果: ジャーナルへの寄稿 › 記事
}
TY - JOUR
T1 - Brewing of saké from rice and rice-koji defatted by supercritical carbon dioxide treatment
AU - Taniguchi, Masayuki
AU - Nomura, Ryuji
AU - Kamihira, Masamichi
AU - Shibata, Masahito
AU - Fukaya, Iwao
AU - Hara, Shodo
AU - Kobayashi, Takeshi
PY - 1987/1/1
Y1 - 1987/1/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=23044449153&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=23044449153&partnerID=8YFLogxK
U2 - 10.1016/0385-6380(87)90166-X
DO - 10.1016/0385-6380(87)90166-X
M3 - Article
AN - SCOPUS:23044449153
VL - 65
SP - 211
EP - 214
JO - Journal of Bioscience and Bioengineering
JF - Journal of Bioscience and Bioengineering
SN - 1389-1723
IS - 2
ER -