| 摘要 |
<p>PURPOSE:Long-stored rice is polished, heated under pressure and then the pressure is released, thus producing said alpha-form rice for brew that does not evolve strange odors on ''hi-ire'' (heating the ''sake'' therefrom to kill the microorganisms). CONSTITUTION:Long-stored rice is polished by a usual method to a level of about 75%, dipped in water for a predetermined hour and drained. The resulting rice is heated under pressure for a short time and the pressure is immediately released into the air to expand the rice. The expanded rice is dipped in ethanol, defatted, drained and dried.</p> |
