| 摘要 |
<p>PURPOSE:To prepare pasty sake lees having unique taste and flavor, by fermenting sake lees. CONSTITUTION:Sake lees are mixed with water and 0-2% of sugar and an acid, and left to stand at about 15 deg.C for about 1 day. The mixture is homogenized to obtain paste which is left to stand at about 15 deg.C for about 2 days to accelerate the activation of sake yeast remaining in the sake lees, and performing the fermentaiton of the lees. The pasty sake lees thus obtained is freeze-dried to powder. The volatile components in the sake lees may be recovered as ''shochu'' (unrefined distilled sake) during the freeze-drying process. The use of the pasty or powdery sake lees as leaven affords bread having unique taste and flavor and excellent softeness, and when vegetables, fishes, etc. are pickled in the pasty sake lees thus prepared, a unique pickles having excellent taste and color tone can be obtained.</p> |
