| 摘要 |
<p>PURPOSE:To prepare an algae liquor having excellent taste and flavor and high alcoholic content, by adding enzymatic decomposition product or acid- hydrolysis product of algae to Japanese SAKE during the preparation of SAKE. CONSTITUTION:The objective algae liquor can be prepared by adding (A) an enzymatic decomposition product or (B) an acid-hydrolysis product of algae (e.g. laver) during the preparation of Japanese SAKE. Preferably, the component A is prepared by treating algae with cellulase, and the component B is prepared by heating algae in a solution of an acid such as hydrochloric acid. The component A or B is preferably added together with steamed rice, malted rice, and SAKE yeast in the preparation of ferment.</p> |
