| 摘要 |
Brown rice and rice bran from >70% rice polishings is steamed, treated with saccharifying enzymes, and fermented with yeasts to obtain sake having a fruity, wine-like flavor and aroma. Thus, 100 parts brown rice were washed, soaked in water at 15≦̸C for 20 hrs., drip-dried, and steamed at 0.04 kg/cm2 for 2 hrs. The steamed rice was added to a soln. contg. 0.04 parts of a saccharifying enzyme in 150 parts water, incubated at 55≦̸C for 15 hrs., cooled to 30≦̸C, mixed with lactic acid and yeast, fermented at 15-25≦̸C for 20 days, and filtered to yield a fruit-flavored sake.
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