| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a food raw material by which sweet potatoes almost free from deterioration can be surely preservable without having need of time and labor for drying, and the preserved sweet potatoes can be used as a raw material without raising manufacturing cost and causing any sanitary problems: and to provide a method for producing a fermented food produced by using the food raw material by which excellently flavored fermented food such as distilled spirit or unrefined sake vinegar can be produced all year round. <P>SOLUTION: The method for producing the food raw material comprises washing about 10 kg of Kogane-sengan (a kind of sweet potato), cutting the washed Kogane-sengan in round slices with the thickness of about 1 cm, and drying the cut Kogane-sengan in the sun under such a condition of sea breeze blowing and fine weather for two days and nights to obtain about 6 kg of dried potatoes. The dried potatoes are put into a linen bag to store them in a warehouse at normal temperature for 6 months. The method for producing fermented food produced by using the food comprises putting 200 g of rice malt for unrefined sake, about 250 g of laved water and 5 g of yeast culture liquid in a container to perform first fermentation for 6 days, steaming up about 500 g of dried potatoes, adding about 600 g of the laved water to the steamed potatoes to perform second fermentation for 7 days, distilling the unrefined sake, and regulating the alcohol concentration of the unrefined sake to 20 wt.% to obtain a liquor distilled from sweet potatoes. <P>COPYRIGHT: (C)2007,JPO&INPIT |
