| 摘要 |
PURPOSE:To provide a method for processing lees into ones having excellent storage stability and processability. CONSTITUTION:A method for processing lees is characterized by containing a process in which the lees are irradiated with microwaves. The lees are e.g. residues by-produced on the production of sake, sweet sake, SHOCHU (a spirit), bear, whiskey, vinegar, soy sauce or bean curd. The process gives a processed lee product readily pulverized and having improved storage stability without deteriorating the flavor of the lees and without being accompanied by the change in the color of the lees. |
