| 摘要 |
PURPOSE:To produce SAKEs (rice wines) or foods having excellent workability, improved utility of raw material and excellent qualities with a small amount of lees formed. CONSTITUTION:In a process of producing SAKEs or foods by a method including a roasting process from raw material grains, roasted grains are adjusted to proper water content, not dehydrated and used. The raw material grains may be polished or water may be absorbed into the grains before the roasting. The prepared raw material is used as an intermediate raw material or melted rice (KOJI) material to give the objective SAKE or food. The raw material having small loss of minerals, low fat content and high digestibility of starch is obtained, and thus attained the purpose. |
