| 摘要 |
PURPOSE:To produce a new sparkling liquor increased in characteristic flavor and taste and similar to a beer by treating a malt and a starchy raw material with a malt and a koji (yellow koji or white koji), giving the smell and taste of hop, combining the produced saccharified solution with a specific element, fermenting the combination at a low temperature, and subsequently diluting the fermented product with a carbonic acid aqueous solution. CONSTITUTION:(1) A new sparkling liquor increased in the flavor of rice wine-(sake) and similar to a beer is obtained by adding an unrefined sake prepared from a seed mash (e.g. raw seed mash, mash by directly seeding into fermentation tank or rapidly lactic acid-fermented seed mash) to be fed for the production of a sake or their mixture. (2) A new sparkling liquor increased in the flavor of a fruit and similar to a beer is obtained by adding a highly fermenting unrefined wine in a process for producing a fruit wine. (3) A sparkling liquor increased in the flavors and tastes of malic acid and citric acid and similar to a beer is obtained by adding a specific koji (rice koji, barley koji or corn koji) containing a multiplied white koji fungus or Rhizopus fungus. |
