| 摘要 |
<p>PURPOSE:To prepare a distilled liquor having the taste and flavor of citron and free from the green or bitter taste, by carrying out the secondary fermentation according to the process for the preparation of Grade-B SHOCHU (a low-class distilled SAKE distilled with a pot-still), adding a citron fruit subjected to the specific treatment with an enzymatic agent, distilling the SHOCHU under reduced pressure, treating with activated carbon after cooling, and filtering the product. CONSTITUTION:The secondary fermentation is carried out in the presence of glucose according to the process for the preparation of Grade-B SHOCHU from rice. Separately, a citron fruit is heated with steam for 20-30min, crushed, cooled, added with 0.2-0.3% (based on the fruit) enzymatic agent (naringinase), and treated at 2.5-6.0pH and 30-50 deg.C for 1-3hr. The treated fruit is added to the unrefined liquor of 9-10 days after fermentation. After 12-14 days from the start of the secondary fermentation, the product is distilled under a vacuum of 50-150mm.Hg at <=65 deg.C to obtain a distillate having an alcohol content of >=30%. The distilled liquor is cooled to 4-6 deg.C within 2-3 days, treated with the charcoal of white birch, etc. of an amount of 0.01-0.04% of the product, and filtered to obtain the objective liquor.</p> |
