| 摘要 |
<p>PURPOSE:To obtain the subject brewed liquor having flavor, tastiness and mellowness of Japanese horseradish by press filtering a raw liquor, charging a root of Japanese horseradish into the resultant filtrate, extracting an essence, refiltering the essence and aseptically filling the resultant essence on a sterilized container. CONSTITUTION:A raw Japanese rice wine with preferably >=15% alcoholic concentration and +10 to +25 deg.C Japanese rice-wine degree is press filtered through fine cellular hollow fiber membranes having 0.1-1mu average pore diameter to remove undissolved starch, fibers, high polymer proteins and other insoluble components. A finely cut root of Japanese horseradish in an amount of 100-500g based on 100mu resultant filtrate is then charged thereinto to extract a Japanese horseradish essence, which is then refiltered and finished through cellular hollow fiber membranes having 0.1-1mu average pore diameter to remove the root of the Japanese horseradish and other microorganisms, such as Bacillus saprogenes. The finished filtrate is subsequently aseptically filled in a sterilized container to afford the objective liquor.</p> |
