| 摘要 |
<p>PURPOSE:Startch originating from rice, as a raw material for SAKE, is liquefied in the presence of calcium ion and heated to remove contamination such as proteins, thus making hydrolyzed startch product suitably used as a starch material for SAKE brewing. CONSTITUTION:A startch substance originating from rice such as rice, rice flour, crushed rice, low-grade rice or rice white bran are combined with a starch- liquefying enzyme and calcium ion in an amount of 0.2-2g/l, perferably 1- 2g/l calculated as CaO for liquefaction to prepare a partially liquefied product of about 1-15DE. The product is heated at 110-130 deg.C to coagulate cotaminants such as proteins, further, a liquefying enzyme is added to the product to effect complete liquefaction. Then, the solids are separated, inorganic ions and phosphorus components are removed by treatment with an ion-exchange resin or by electrolytic dialysis with an ion-exchange membrane to produce the refined starch hydrolyzed, product. This product is added to the brewing mash for Japanese SAKE at optional stages during the fermentation.</p> |
