Production Flashcards
What is the purpose of rice polishing?
To remove proteins, lipids, vitamins, and minerals that are abundant on the surface of brown rice
If overabundant, they may cause a dull taste called unpleasant taste.
What is rice-polishing rate?
The percentage of remaining rice after polishing.
What is rice-polishing degree?
The polished ratio; how much of the rice has been removed.
What kind of rice polisher is used for sake rice?
A vertical rice polisher.
How long does it take to reach 40% rice-polishing rate?
About 48 hours.
What is the purpose of drying (Karashi)?
To lower the temperature of rice and to equalize the water level inside the rice.
What is the purpose of washing (Senmai)?
To wash away the rice bran and rice waste remaining on the surface of the white rice.
What is the purpose of soaking (Shinseki)?
To make rice absorb the water which is necessary for steaming.
What is the purpose of steaming (Mushi)?
To make the rice susceptible to enzymes produced by koji mold by heating with steam, which means making rice more soluble.
What is the ideal texture of steamed rice?
Hard on the outside and soft on the inside (gaiko nainan).
How is steamed rice classified?
Into koji rice (used for koji) and rice for mashing (used for fermentation mash).
