| 摘要 |
<p>PURPOSE:To charge raw material rice without steaming or boiling, limit the amount of added KOJI (Yeast) to the utmost and obtain high-quality SAKE (Japanese rice wine) while saving artificial labor, energy, etc., according to a specific brewing method using a highly purified glucoamylase. CONSTITUTION:A purified glucoamylase without containing a protease (preferably derived from Rhizopus delemer or Rhizopus niveus) and a yeast prepared by using a KOJI extract are added to a raw material for SAKE composed of unsteamed or unboiled polished rice, water or water containing lactic acid added thereto and, as necessary, KOJI (yeast) in a minimal trace amount to carry out the charging. Fermentation is then preferably carried out at 15 deg.C. The purified glucoamylase is preferably used in an amount of 0.05-0.1wt.% based on the unsteamed or unboiled polished rice.</p> |
