| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain sparkling liquor having unique aroma and taste and using Sagittaria trifolia as a raw material, in which slightly bitter taste and pungent paste which Sagittaria trifolia originally has are utilized and mild sweetness is given by leaving a suitable amount of starch derived from Sagittaria trifolia. SOLUTION: Sagittaria trifolia is washed and boiled together with water and the skin is peeled and the treated Sagittaria trifolia is ground to afford a pretreated material. Malt and water are added to the pretreated material and the mixture is retained for 15 min at 30 deg.C, for 25 min at 42-45 deg.C, for 40 min at 50 deg.C, for 45 min at 62 deg.C, for 35 min at 68 deg.C and for 15 min at 78 deg.C to saccharify the pretreated material and the mixture is filtered and the lees are removed to provide saccharified solution. Hop is added to the saccharified solution and the mixture is boiled for 80 min. The amount of hop added is 2.1 kg per kL saccharified solution. The mixture is boiled and filtered and cooled. A yeast is added to the cooled solution and the saccharified solution is fermented for 5 days at 18 deg.C and further aged for 25 days at 6 deg.C. Thereby, sparkling liquor using Sagittaria trifolia as a raw material is obtained.</p> |
