| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing yeast mash, and a new type of SAKE and other alcoholic beverages of organic acid compositions different from those of the conventional ones, without sacrificing inherent flavor of SAKE, by utilizing lactic acid bacterium, while dispensing with lactic acid, for fermentation to breed yeast mash for a short time at temperature similar to that used for breeding fast-fermented type yeast mash. SOLUTION: This method separates bacterial strain of lactic acid growing fast and showing high productivity from yeast mash of YAMAHAI, and selects a strain showing high productivity for producing lactic acid from the selected yeast mash. The lactic acid bacterium growing fast and showing high productivity for producing lactic acid at low temperature is used to produce fast-growing type yeast mash of YAMAHAI. The yeast mash is used to prepare mash and thereby to produce SAKE similar to the conventional one in acidity but peculiarly high content of lactic acid. The SAKE different from the conventional one in organic acid composition although similar in total acidity is obtained by adding rice with embryo buds to steamed rice in the mash fermentation process to reduce contents of acetic acid and pyruvic acid, which deteriorate flavor of SAKE.</p> |
