| 摘要 |
PURPOSE:To obtain a sweet beverage made from fermented rice, good in flavor without coloring even by preservation in a heated state by mixing rice KOJI (yeast) without undergoing the alcoholic fermentation with cooked rice, saccharifying the resultant mixture, adding hot and cold water and a nonreducing sweetener thereto, putting the obtained mixture in a hermetically sealed container and thermally sterilizing the contained mixture. CONSTITUTION:Rice KOJI without undergoing the regular alcoholic fermentation is mixed with cooked rice and the resultant mixture is then saccharified. Hot and cold water and a nonreducing sweetener such as sugar are added to the saccharified mixture to regulate the pH to 3.5-5.5 with citric acid. Other accessory raw materials, as desired, are further added to afford a solution of the sweet beverage made from fermented rice with $ 1% alcoholic content and X 10% content of nonreducing saccharides composed of glucose, maltose and isomaltose of the final product. The prepared solution of the sweet beverage made from the fermented rice is then, put in a hermetically sealed container and thermally sterilized at 120 deg.C for 30min to provide the objective sweet beverage, made of the fermented rice, contained in the hermetically sealed container and good in flavor without coloring even by preservation in a heated state. |
