| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a seasoning from the lees of sake (rice wine) by which the lees of the sake produced as a byproduct when producing the sake are formed into powder shape through a fermenting step and a vacuum-freeze drying step to serve the lees to a use of a powder Amazake (sweet drink made from fermented rice) or a processed food. SOLUTION: The less of sake is fermented for several months, and the product is dried to form a powder shape. The obtained fermented lees are used as a seasoning containing live fermentation microorganisms or used by mixing the fermented lees with other food. |
