| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing sesame liqueur that has a harmonized and good taste. SOLUTION: In the production process for sesame liqueur, a yeast to be used in a primary preparation is continuously cultured several times to acclimate the yeast in the yeast mash and the resultant stabilized yeast is used to produce the objective sesame liqueur. In another embodiment, the sesame the lipid content of which is adjusted to <=15% is used as a tertiary preparation in the production process. In a preferred embodiment, the yeast to be used in the primary preparation is continuously cultured several times to acclimate the yeast in the yeast mash and the resultant stabilized yeast is used for brewing, in addition, the sesame with a lipid content of <=15% adjusted is used in the tertiary preparation to produce the objective sesame liqueur.</p> |
