| 摘要 |
PURPOSE:To obtain acid seasoning having improved flavor, by grinding rice and/or maize, subjecting it to alcohol fermentation by unboiled or unsteamed enzymatic method, denaturing an unrefined alcohol, subjecting it to soild-liquid separation to give an alcohol-containing separated solution, using directly the solution as a raw material and carrying out acid fermentation with acetic acid bacteria. CONSTITUTION:Ungelatinized rice or maize or a blend of them is ground. The ground material is incorporated with 2.0-7.0 times as much as water, mixed with glucoamylase preparation containing a very small amount of protease, pectinase preparation and self-culture yeast or yeast on the market, and raw starch in the ground grain is subjected to alcohol fermentation. Then, an unrefined alcohol is denatured by a given way, subjected to solid-liquid separation, the alcohol-containing separated solution is directly used as a raw material and subjected to aerated fermentation or stationary fermentation with lactic acid bacteria. |
