| 摘要 |
<p>PURPOSE:To obtain the subject Japanese pure rice wine maintaining an excellent flavor over a long period and capable of distribution and storage thereof at the ordinary temperatures by bringing a Japanese rice wine which is in a state immediately after squeezing the fermented material, allowing the obtained liquid to stand and separating the resultant supernatant using the decantation method and before heat treatment into contact with a porous inorganic adsorbent the surface of which is combined with an amino group-containing compound after completion of fermentation. CONSTITUTION:After completion of fermentation, a Japanese rice wine which is in a state immediately after squeezing the fermented material, allowing the obtained liquid to stand and separating the resultant supernatant using the decantation method and before heat treatment is brought into contact with a porous inorganic adsorbent (e.g. adsorbent prepared by bringing porous inorganic adsorbent such as silica gel into contact with an aminosilane agent such as gamma-aminopropyltriethoxysilane for silylation) the surface of which is combined with an amino group-containing compound and enzymes in the rice wine are selectively removed, thus obtaining the objective Japanese pure rice wine excellent in stability.</p> |
