| 摘要 |
PURPOSE:To prepare a sweet seasoning containing spirit (alcohol) equal to the conventional sweet sake, by reacting a steamed nonglutinous rice prepared in the presence of alpha-amylase with an acid or alpha-amylase to liquefy most of the starch, charging the resultant liquefied product with alcohol and rice koji, and aging and saccharifying the charged material. CONSTITUTION:Nonglutinous rice is immersed in water in the presence of alpha- amilase (an enzyme produced by a strain belonging to Bacillus subtilis) in a temperature range of 45-75 deg.C, preferably 50-70 deg.C. The rice immersed in water is then drained by the conventional method, steamed, and cooled to give a steamed nonglutinous rice. The steamed nonglutinous rice is then reacted with an acid or alpha-amylase to liquefy 95% or more, preferably 97% or more the starch. The liquefied substance is directly mixed with alcohol in an amount to give an alcohol concentration in the aged raw sake or 13-15% and a given amount of nonglutinous rice by the same method as in the conventional preparation of a sweet sake, saccharified, aged, pressed and filtered, and the settling is removed by the conventional method. The liquid thus obtained is heated and purified to give the aimed sweet seasoning containing the spirit (alcohol). |
