| 摘要 |
<p>PURPOSE:To prepare refined Japanese sake having excellent taste, flavor, color, etc, by liquefying rice or white bran only with a thermophilic liquefaction enzyme, separating the product into solid and liquid, and adding the liquid to the unrefined sake. CONSTITUTION:Rice (new rice, long-stored rice, crushed rice, or broken rice) or white bran (bran produced by the refining of the rice for sake brewing) is liquefied only with a thermophilic enzyme [preferably having an alpha-amylase activity (unit/g-enzyme)/protease-nut (unit/g-enzyme) of >=5, e.g. alpha-amylase M-30 (product of Kyowa-Miles Co.)], and separated into solid and liquid. The liquid is added to the unrefined sake at the brewing or the following fermentation stage. There is no generation of the smell of long-stored rice even if long-stored rice is used as the raw material in contrast with the conventional method using the liquefaction enzyme in combination with a saccharase, and furthermore, there is no production of an acid even if the liquefied liquid is used from the brewing stage, and a refined sake having excellent taste, flavor, color, etc. can be obtained.</p> |
