| 摘要 |
PURPOSE:To prepare liquor or food emitting fragrance by heating in improved utilization efficiency of raw material by heating an unrefined SAKE (Japanese rice wine) at the stage of the saccharification, fermentation, etc., of the unrefined SAKE in the preparation of liquor and food using unrefined SAKE. CONSTITUTION:Unrefined SAKE derived from malt, rice, water and yeast or sweet unrefined SAKE derived from malt, rice, brewing alcohol, etc., is heated at >=50 deg.C (preferably >=60 deg.C for >=30min) at the stage of saccharification and aging or saccharification and fermentation of the unrefined SAKE to re- gelatinize the aged starch and the gelatinized starch is dissolved by using amylase or heat-stable amylase to obtain the objective liquor. |
