METHOD FOR IMPROVING QUALITY OF LOW-GRADE RICE FOR PREPARATION OF JAPANESE SAKE (RICE WINE)

摘要

A method for the quality improvement of low-quality rice for saké brewing is disclosed wherein a low-quality rice such as low-grade rice, undermilled rice or old rice is heated at a pressure of 3.0 kg/cm2 or above and a temperature of 185 DEG C. or above for one minute or less, preferably 2 to 10 seconds, and quickly discharged into an atmosphere of ambient pressure to obtain a puffed rice utilized as a starting material for saké brewing.