| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To produce alcohols such as Shochu (low-class distilled spirits) having good palatability and being readily drinkable while suppressing flavor ingredient having irritation regardless of distilled liquor. <P>SOLUTION: The subject method for producing an alcohol beverage such a Shochu in which rush is fed comprises a step for preparing a primary unrefined Sake (rice wine) by adding yeast and water to rice koji used as a main raw material, a step for preparing a mixture by adding about 200 pts. wt. water, about 200 pts. wt. steamed rice and about 1-0.8 pts. wt. rush powder and stirring these components, a step for preparing secondary unrefined Sake by fermenting the mixture for about two months, and a step for distilling the secondary unrefined Sake by a single distillation system. Since a trace amount of flavouring ingredients such as fusel oil, esters and carbonyl compounds which are large factors for taste and flavor of B class Shochu produced during fermentation can be suppressed by a rush component by adding rush power together when preparing the secondary unrefined Sake, flavor having irritation is changed to mild taste and palatability is improved and made readily drinkable in the alcoholic beverage. <P>COPYRIGHT: (C)2005,JPO&NCIPI</p> |
