| 摘要 |
<p>PURPOSE:To obtain a grain distilling malt liquor having mellow flavor without the need for using any special flavoring material. CONSTITUTION:In the filtration-saccharifying fermentation and aging process for grain distilling malt liquor such as shochu (Japanese spirits distilled from sweet potatoes, rice, etc.,) or whisky, a hydroxycinnamic ester hydrolase, a cultured product of Aspergillus microbes capable of highly producing this hydrolase, an extract from the cultured product or the hydrolase itself is added to the process and made to act to obtain the objective malt liquor rich in profound flavor component (s) such as ferulic acid, ethyl ferulate, vanillin, or vanillic acid. This malt liquor is distilled to obtain shochu or whisky with mellow flavor.</p> |
