PREPARATION OF FOAMY SAKE *LIQUOR* FROM GERM RICE AS RAW MATERIAL

摘要

PURPOSE:To obtain a foamy sake having improved frothing properties and foam stability, and no watery taste even in lowering alcohol concentration, by adding yeast to saccharification liquid made by a preparation comprising dried germ rice, followed by fermentation in a closed system. CONSTITUTION:Unhulled rice is soaked in water for about 24-72 hours, piled at about 10-30 deg.C, germinated for 24-72 hours, dried at about 80-100 deg.C for about 3-8 hours to make water content of approximately 5-8wt.%, and ground to give germ rice. The first preparation of this germ rice with koji (malted rice), steamed rice, and water is made to carry out saccharification. The saccharification liquid formed by saccharification process is fed together with the yeast and water to a fermentation tank and fermented for about one to five days. The tank is closed in airtightly and fermented for about 12-30 days while the pressure in the tank being controlled, filtered and bottled. The use of germ rice increases colloidal high polymer ingredient in the sake to give a foamy sake having improved foam stability, etc.