| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a distilled liquor (shochu)-amino acid liquid increased in amino acid components in shochu lees, and a method for processing the shochu lees to increase the concentration of amino acid components, increasing speed of fermentation separation and rate of fermentation (decomposition rate) due to penetration and adhesion of fermentation microbes to organic matter particles in the shochu lees by bringing dissolved oxygen concentration in the shochu lees to be maximum by shear fracturing the organic matter particles in the shochu lees into micrometer levels. <P>SOLUTION: The shochu-amino acid liquid increased in amino acid components in the shochu is obtained by spraying a liquid prepared by solid-liquid separation of the shochu lees to have 90-98% water content at high speed into the shochu lees having about 84% water content in another processing tank in a state of being not subjected to solid-liquid separation and concentration processing, and shear-fracturing the organic matter particles in the shochu lees in micrometer levels to maximize the dissolved oxygen concentration in the shochu lees, subsequently processing the same through fermentation with fermentation microbes. <P>COPYRIGHT: (C)2011,JPO&INPIT |
