| 摘要 |
<p>PURPOSE:To raise raw material utilization of starch of rice, to shorten time required for fermentation,and to brew refined Sake(liquor), by using rice flour obtained by grinding rice in the presence of water as preparation rice, adding the preparation rice and preparation water at the early stage of preparation, which are usually added in the middle stage of preparation. CONSTITUTION:Rice is finely ground in the presence of water to give milky slurry, which is centrifuged, parts rich in fats and protein are separated from a polished rice part rich in starch and removed to give powdery wet polished rice. This rice is used as preparation rice, a ratio of preparation rice at the early stage of preparation is at least 1/2, and addition of preparation rice at the middle stage of preparation is not carried out. KOJI obtained from the rice flour made by the above-mentioned process is used as koji-rice and brewing is carried out.</p> |
