| 摘要 |
PURPOSE:To prepare an alcohol-containing seasoning having higher concentration of fermented component and thicker taste and flavor than conventional alcohol- containing seasoning, by using rice, rice malt and freeze-concentrated SAKE (Japanese rice wine) and saccharifying and aging the material. CONSTITUTION:An unrefined fermentation mixture is produced by mixing steamed rice and rice malt with freeze-concentrated SAKE having an alcohol content of preferably about 26-35% (v/v) and produced by concentrating conventional SAKE. The ratios of the rice, malt and SAKE are preferably e.g. (10-70):(5-20):(10-45)pts.wt. The fermentation mixture is saccharified at 20-40 deg.C for 10-60 days, preferably >=20 days and aged to obtain the objective seasoning. |
