| 摘要 |
<p>PURPOSE:To enable production of SAKE (Japanese rice wine) without any feeling of lightness even at a low alcoholic concentration by adding a yeast to SAKE regulated to 1-10% alcoholic concentration, then bottling the regulated SAKE, fermenting the bottled SAKE and producing specific ingredients. CONSTITUTION:Organic acids such as lactic acid or succinic acid, sugars (preferably at >=4% sugar concentration), a mineral such as KH2PO4 and vitamins such as inositol are added to regulate the alcoholic concentration within the range of 1-10%. A refined SAKE yeast, etc., are then added to the resultant regulated SAKE and the regulated SAKE is filled in a bottle, which is hermetically sealed to propagate the yeast and produce fermentation products such as higher alcohols, organic acids, aldehydes, amino acids, fibrous substances such as glucan, yeast cells and a fermentation gas (gaseous carbon dioxide). The yeast activity is subsequently inactivated by heat treatment in the course of the fermentation to regulate the gas pressure. Thereby, the objective SAKE with refreshing feeling without any feeling of lightness even at a low alcoholic concentration by synergistic action of the fermentation products with the added acids and sugars can be produced. Effects suitable for health, etc., are also provided.</p> |
