| 摘要 |
PURPOSE:To produce MIRIN (sweet Japanese rice wine used as seasoning) having excellent long-term preservability and flavor without necessitating thermal sterilization, removal of lees, clarification and filtration steps, by pressing MOROMI (unrefined fermentation product) of aged MIRIN and filtering the obtained liquid with a specific ultrafiltration membrane. CONSTITUTION:Steamed nonglutinous rice or glutinous rice is mixed with rice malt, water and alcohol and saccharified with the enzyme of the malt. The MOROMI of MIRIN produced by aging the saccharified product is pressed and the resultant liquid is supplied to an ultrafiltration membrane having a critical molecular weight of 5,000-70,000 and set on a perforated plate and subjected to ultrafiltration under 1-10kg/cm<2> pressure at a flow rate of 2-20ml/cm<2>/hr. |
