| 摘要 |
<p>PURPOSE:To perform rational brewing of Japanese rice wine without using additional labor, by heating polished rice (flour) in dried state under pressure, releasing the rice into atmospheric pressure to obtain gelatinized and expanded rice (flour), preparing rice malt from the gelatinized rice and using the malt as a raw material for the rice wine. CONSTITUTION:Polished rice or rice flour produced by grinding polished rice is put into a pressure vessel and heated in dried state under pressure. The content of the pressure vessel is released to atmospheric pressure to obtain gelatinized and expanded rice or rice flour. The expanded rice (flour) is added with water and seed malt and cultured to form rice malt. A fragrant unique Japanese rice wine can be produced by brewing with the malt.</p> |
