北海道と兵庫県の酒造好適米における農業特性と酒造適性の比較

日本作物学会紀事

平山 裕治¹  田中 一生²  丹野 久¹ 

[1] 北海道立総合研究機構中央農業試験場;北海道立総合研究機構農業研究本部

关键词: Brewing suitable rice;    酒造好適米;    Cracked grain rate;    砕米率;    Crude protein content;    粗タンパク質含有率;    Potassium content;    カリウム含有率;    Sake brewing aptitude;    酒造適性;    Thousand grain weight;    千粒重;   

DOI  :  10.1626/jcs.84.182

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

By comparing the agricultural characteristics and the sake brewing aptitude of the brewing suitable rice in Hokkaido with those in Hyogo prefecture, we revealed the sake brewing aptitude which is necessary to improve the rice in Hokkaido suitable for brewing. We used the data of basic research made to determine the “encouraged varieties” and the data used for national uniformed analysis of sake brewing aptitude of brewing suitable rice. The advantage of brewing suitable rice in Hokkaido compared with that in Hyogo was the higher brown rice yield due to the large spikelet numbers m-2, the lower lodging rate due to shorter culm length, the high brown rice quality due to lower white-belly rate and the lower cracked grain rate. On the other hand, the disadvantage was the lighter thousand grain weight, the lower 20 minute water absorption rate, the lower steamed rice water absorption rate and the higher crude protein content of grains. The reason for the higher crude protein content of brewing suitable rice in Hokkaido as compared with Hyogo, was considered the larger amount of nitrogen fertilizer in Hokkaido than in Hyogo. In order to improve the brewing aptitude of rice in Hokkaido, it is necessary to increase the thousand grain weight, the 20 minutes water absorption rate and the steamed rice water absorption rate, and to reduce the crude protein content.

【 授权许可】

Unknown