| 摘要 |
PURPOSE: To improve flavor and to better raw material utilization, by treating a raw material in the absence of yeast by ultrasonic wave in a process for KOJI (molded rice) and/or enzyme treatment. CONSTITUTION: In producing a refined SAKE and a sweet drink made from fermented rice, a raw material is irradiated with an ultrasonic wave having preferably >=15kHz frequency in the absence of yeast in a process for KOJI and/or enzyme treatment. The dissolution rate of the raw material is raised, a saccharification period is shortened, the raw material utilization is improved, taste habituation is promoted and a fragrant component is enhanced. |
