| 摘要 |
<p>PURPOSE:To prepare a brewed liquor having alkaline nature and aroma of fruit liquor different from the aroma of conventional adlay liquor prepared using malted rice, by saccharifying adlay with an enzymatic agent, and fermenting with yeast. CONSTITUTION:Soaked and steamed unpolished adlay or roughly polished adlay is saccharified with a carbohydrase, and mixed with an organic acid such as lactic acid, citric acid, succinic acid, etc. The mixture is subjected to alcoholic fermentation with an yeast, preferably having strong fermentation activity in unrefined sake under acidic conditions of 3.5-4.0pH and about 15-30 deg.C.</p> |
