| 摘要 |
PURPOSE:To prepare an amazake having high nutritive value, by adding an extract of red bran with a dilute alcohol, calcium carbonate, and salt to an amazake obtained by saccharifying rice koji(malted rice). CONSTITUTION:Water in an amount 1-4 times as much as that of rice koji is added to rice koji, saccharified at 45-65 deg.C for 6-8hr, cooled immediately to not higher than 30 deg.C, and allowed to stand for several hours to some ten hours to give an amazake. An extract of red bran extracted with 10-20wt% dilute alcohol solution, about 0.1wt% calcium carbonate and/or lime chloride, and 0.05-0.1wt% salt are added to the amazake to adjust its flavor. |
