| 摘要 |
<p>PURPOSE:To prepare an adlay liquor having plain taste and refreshing acidity, by culturing a bacterial strain of Rhizopus genus in a liquid medium prepared mainly from grains, adding adlay, yeast, etc. to the obtained culture liquid, and subjecting the mixture to the alcoholic fermentation. CONSTITUTION:Water is added to grains (e.g. polished rice, refined rice bran, pressed barley, etc.), and thermally sterilized to obtain a liquid medium. A bacterial strain belonging to Rhizopus genus (e.g. Rhizopus javanicus 055) is added to the medium and cultured at about 30 deg.C for about 2-4 days under agitation (or aeration). In the above process, about 10-20 times volume of an acid (composed mainly of fumaric acid and lactic acid) is produced compared with the process using a solid koji, and the used enzyme is inactivated by the fermentation process. The obtained cultured liquid is added with steamed adlay, an enzymatic agent (e.g. Gluc-SB, product of Amano Pharmaceutical Co.), yeast, and water, and subjected to the alcoholic fermentation at about 20 deg.C for about 15- 20 days. The obtained fermentation liquid is separated into the cake and the liquid with a hydraulic press, and the liquid is clarified and thermally sterilized to obtain the product.</p> |
