| 摘要 |
PURPOSE:To prepare a liquefied product having low amino acid content and suitable for the preparation of refined sake, and a solid cake suitable as a raw material of food, feed, etc., by liquefying rice or refined rice bran only with a thermophilic liquefying enzyme, and separating the product into solid and liquid. CONSTITUTION:Rice or refined rice bran is liquefied with a thermophilic liquefaction enzyme[e.g. ''alpha-amylase M-30 ''(product of Kyowa-Miles Co.), ''Spitase XP-317 '' (product of Nagase Sangyo Co.)]at about 40-90 deg.C for 2hr-2days. After the completion of liquefaction, the product is separated into liquid and solid cake by filtration, centrifugal separation, etc. The contents of amino acid and soluble protein causing the degradation of the taste, flavor and color of refined sake, are lower in the above liquefied product than in the liquid obtained by the combined use of a liquefaction enzyme and a saccharifying enzyme. Accordingly, a high-quality sake can be prepared from the liquefied product. A refined sake free from the characteristic smell of the sake made from long- stored rice can be prepared by using long-stored rice as a raw material. |
