| 摘要 |
<p>PURPOSE:To produce Japanese sake having fruit fragrance, containing minerals of various kinds, and showing soft and mellow tastes. CONSTITUTION:Among rices used as raw materials, the rices for the major ''koji'' and additional ''kojis'' are polished to a level of 75% and the other rices to 93-95%. After washed with water by the usual method, the rices are treated with lipase. A mold producing no defferichrysin is employed to produce the major and additional ''kojis'' from the 75% polished rice. Meanwhile, the 93-95% polished rice is used to prepare the medium and final ''koji'' in which the saccharification is continued for about 30hr, that is, they are taken out when the rices are malted at a level of 50- 70% based on the conventional process. Then, a yeast obtained by isolation and cultivation of a mold specific to a fruit is used as a fermentation starter and the major ''koji'' mash and the additional ''koji'' mash are added according to the ampule method. The addition of the medium and final ''kojis'' is done in accordance with the usual method and a saccarifying enzyme preparation for the sake mash is added to them.</p> |
