| 摘要 |
<p>PURPOSE:To continuously produce SAKE (refined Japanese rice wine) having high alcohol concentration in a remarkably shortened fermentation period, according to demand, by using a liquefied product or its filtrate produced by the liquefaction of a raw material and carrying out parallel double fermentation of the product with a SAKE yeast immobilized in a gel. CONSTITUTION:The raw material for the present process is liquefied liquid composed of an almost completely dissolved rice starch having a glucose concentration of lower than several % or, as necessary, a filtrate produced by filtering the above liquid. The raw material is subjected to parallel double fermentation using an immobilized yeast produced by immobilizing SAKE yeast cells in a gel to obtain an alcohol having high concentration. The SAKE having high alcohol concentration and free from the rise in acidity can be prepared by this process. The fermentation liquid can be easily separated from the immobilized yeast cell. The SAKE can be continuously produced by repeatedly utilizing the yeast cell in fermentation.</p> |
