| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain effect similar to that lowering yield of polished rice and remarkably reduce production cost while retaining quality of refined rice wine equivalent to that of conventional rice wine by using low-protein rice as rice in fermentation step of unrefined sake. SOLUTION: A low-protein polished rice is adopted as rice used for fermentation step of unrefined sake. Since low-protein rice comes short of mineral, vitamin, etc., because of using a large amount of water when treated, fermentation auxiliary such as calcium acidic phosphate is preferably mixed in fermentation step of unrefined sake. Since dissolution of low-protein rice into unrefined sake is fast and viscosity of unrefined sake becomes high to suppress fermentation of yeast, it is preferable to increase ratio of water used in fermentation step of unrefined sake and acid saccharogenic amylase such as glucoamylase. Fermentation blend is preferably carried out at a ratio of 160 L water for fermentation, 5-15 g fermentation auxiliary and <=100 g saccharogenic amylase to 100 kg rice.</p> |
