Ninth International Conference on Food Studies

Abstract

Rice is one of the most important food staples in Taiwan. However, due to the changing global food cultures, the consumption of rice is decreasing. In order to reduce the rice overproduction problem, the Sake-brewing using domestic rice could be an alternative solution. Six varieties of quality domestic rice were selected for this study: Yangxinji 71, Yilan No.9, Kaohsiung No. 145, Kaohsiung No. 147, Taishou No. 9, and KH-15182. Koji fungus Aspergillus oryzae is selected for the solid-state culture as the saccharification enzyme source of the rice starch. The yeast Saccharomyces sake were selected for the alcoholic fermentation. Physicochemical analysis was carried out after the sake-brewing. Result shows the alcohol concentrations are between 10 to 14. The pH volumes are between 4.3 to 4.4. The KH-15182 contained highest residual sugar and the Yilan No. 9 had the lowest. Kaohsiung No. 145 showed the highest in total acidity and the lowest was Yilan No. 9. Further studies are needed in order to select the best quality rice variety for the Sake elaboration.