| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a fermented unpolished-rice beverage free of texture- and taste-related difficulties in which traditional fermented beverages produced from unpolished rice are inevitably involved as well as a problem of fermentation obstruction. SOLUTION: This production of a fermented unpolished-rice beverage comprises adding malted rice to steamed unpolished rice, crushing the rice to make it pasty, fermenting the pasty rice while keeping the rice warm to obtain a fermented product, mashing the fermented product, and removing lees, thus producing a fermented unpolished-rice beverage that has excellent texture, palatal feeling and taste, and is suitable for a beverage without deteriorating abundant nutriments contained in husks and embryos of the unpolished rice as a starting material. |
