METHOD OF PRODUCING VACUUM-DRIED PRODUCT OF SAKE MASH, DRIED PRODUCT OF SAKE MASH AND METHOD FOR EATING AND DRINKING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a readily portable dried food having flavor of Sake (Japanese rice wine) mash.

SOLUTION: A crystal body of the Sake mash is produced by taking out a suitable quantity of the Sake mash to a container, and carrying out sublimation drying thereof under vacuum while keeping the temperature at the freezing temperature or less. Preferably, about 200-600 g of the Sake mash is formed into a package by an aluminum foil as one pack, and when eating or drinking, the Sake mash is returned by hot water or water to regenerate the alcoholic flavor.

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