| 摘要 |
<p>PURPOSE:To enable production of 'SHOCHU' (low-class distilled spirit) of class OTSU (distilled with a pot still) without any smell of sweet potatoes and oxidation by heating uncut sweet potatoes in a specific baking cooker of an oxygen-free atmosphere at 130-200 deg. and using the resultant baked sweet potatoes for secondary charging. CONSTITUTION:Uncut intact sweet potatoes, or sweet potatoes sliced, are directly placed in a baking cooker of an oxygen-free atmosphere filled with superheated steam at 130-200 deg.C. Superheated steam at the same temperature is then released to bake the sweet potatoes. The resultant baked sweet potatoes produce fragrant aroma of baked sweet potatoes without emitting smell of the sweet potatoes and oxidation. Both the uncut baked sweet potatoes or baked sweet potato slices are ground and, together with water, are added to an yeast culture prepared from KOJI (yeast), water and a seed yeast to carry out secondary charging and fermentation. After completing the fermentation, the fermentation product is distilled to afford an undiluted SAKE of 'SHOCHU'. Since, thereby, the 'SHOCHU' having smell of the baked sweet potatoes without any smell of the potatoes is obtained, the range of the quality of the sweet potato 'SHOCHU' is extended to contribute to the extension of consumption layers.</p> |
