| 摘要 |
<p>PURPOSE:To produce SHOCHU (a low-class distilled spirits) free from characteristic small, etc., of main raw material and imparted with flavor and refreshing feeling, by adding rhizome of ginger or its treated product to a part of fermentation raw material in fermentation process. CONSTITUTION:In the production of SHOCHU using rice, barley, potato, etc., as a main raw material, the fermentation is carried out by adding rhizome of ginger or its treated product to an unrefined fermentation material for primary fermentation or secondary fermentation, preferably for secondary fermentation. The amount of ginger rhizome is adjusted according to the taste and flavor of SHOCHU to be produced. The fermentation is performed in the same manner as conventional fermentation process. The fermentation period is about 10-20 days and the distillation is preferably carried out with a pot still under normal pressure or reduced pressure to obtain a pot-stilled SHOCHU. Since the sharp taste component of ginger is nonvolatile, it is not distilled out to the distillate and only the flavor component is transferred to the SHOCHU. Accordingly, a SHOCHU having refreshing feeling can be produced.</p> |
