| 摘要 |
<p>PURPOSE:To obtain a low alcohol concentration sake containing alcohol produced by a mold, having characteristics on the sour taste and the smell and having a rich flavor by inoculating a starchy raw material such as rice powder by-produced in a rice-polishing process with the mold belonging to the Monascus, etc., and subsequently fermenting the starchy raw material. CONSTITUTION:A starchy raw material such as rice powder by-produced in a rice-polishing process is mixed with two times volume of city water and further with a liquid enzyme and a saccharification enzyme, and saccharified at 55 deg.C for a night. The obtained saccharification solution is sterilized at 110 deg.C for 10min, inoculated with the hyphae of a mold (e.g. Monascus anka AHU 9085) belonging to the genus Monascus or Rhizopus preliminarily cultured in a koji soup liquid medium, shaking-cultured at 20-40 deg.C at 90rpm for 6 days, and subsequently centrifuged. The supernatant is collected to obtain the objective low alcohol concentration sake containing the alcohol produced by the mold, having an alcohol concentration of 4-10%, and characterized by the sour taste and the smell.</p> |
