| 摘要 |
PURPOSE:To ferment grain into a fermented product excellent in preservability, luster, etc., in a short period by simple operations, by immersing the grain in water containing a prescribed amount of magnesium chloride, steaming the grain to homogeneously emulsify proteins contained therein and simultaneously sterilize the grain, and subsequently subjecting the steamed product to a fermentation treatment. CONSTITUTION:Grain such as rice, wheat or corn is immersed in water containing a prescribed amount of magnesium chloride to prepare a perfectly magnesium chloride-impregnated raw material for fermentation. The raw material is steamed at >=80 deg.C to sterilize the raw material through a homogeneous emulsification phenomenon thereof and simultaneously liberate saccharides. When the treated raw material is cooled to <=60 deg.C, the raw material is mixed with koji (Aspergillus) and fermented with stirring into the objective fermentation product. |
