| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for producing SHOCHU (Japanese popular sprits distilled from sweet potatoes, rice, etc.) enabling to simply increase a glycerol concentration in a fermentation liquid and have the obtained SHOCHU excellent flavor. SOLUTION: In a production of SHOCHU consisting of a charging process in which MOROMI (a fermenting mixture of salt, water and yeast, rice or soy bean) is obtained from yeast and other fermentation source materials, a fermentation process and a distillation process in which fermented MOROMI is brought to be distilled, a heat shock treatment is carried out at least at 40 deg.C to an extent that heat shock protein is remarkably accumulated in yeast mycelia included in the MOROMI obtained in the charging process or fermenting in the fermentation process.</p> |
