| 摘要 |
<p>PURPOSE:To prepare a red liquor having the beautiful color and flavor of Tanegashima-Purple (a variety of sweet potato) or purple potato (an improved variety of Tanegashima-Purple). CONSTITUTION:Washed purple potato is used as a raw material. Steamed or roasted purple potato is crushed, incorporated with water, adjusted to pH 3.0-3.5 with an organic acid, saccharified with an enzymatic agent and filtered. The filtrate is fermented by adding an alcoholic fermentation yeast and the product is filtered to obtain the objective liquor. As an alternative method, malt for SHOCHU (low-class distilled spirits) is charged together with water and yeast, the fermentation product is steamed or roasted after 3-4 days, mixed with crushed purple potato and subjected to secondary fermentation. As necessary, the system is adjusted to pH 3.0-3.5 with an organic acid. After fermenting for 3-5 days, the unrefined product is filtered to obtain the objective liquor.</p> |
