AUTOMATION OF SEMI-SOLID FERMENTATION USED FOR PRODUCTION OF RICE VINEGER AND/OR RICE WINE WITH QUALITY FROM ANCIENT TIMES

摘要

PURPOSE: To efficiently obtain rice vinegar or rice wine having ancient aroma, taste and flavor on a large scale, by saccharifying rice, fermenting the saccharified rice a wheat koji and a specific yeast culture microorganism. ;CONSTITUTION: Rice is washed, immersed in water, gelatinized by heat treatment with steam, retained with a saccharifying enzyme at 70-90°C, the saccharified solution is sterilized by heating at 115-130°C, maintained at 70-90C and is provided with a characteristic aroma, taste and flavor by mixing with a wheat koji. The saccharified solution is fermented with a yeast culture fungus of Saccharomyces cerevisiae and continued until the ethanol content reaches ≥18%. Consequently the objective rice wine can be obtained. The rice wine is oxidized to give the objective rice vinegar.;COPYRIGHT: (C)1990,JPO