特級清酒製造過程中蒸飯，冷却及製造酒母方法之改良

Some Modified Processs For Making Sake (Special Fine Rice Wine)

趙生偉(Sheng-wei Chao) ； 劉錦坤(Jin-guen Liu) ； 黃子超(Tsu-tsao Huang)

《化學》 49年4期 (1960/12) Pp. 215-220

https://doi.org/10.6623/chem.1960025

摘要

為節省人工，減低成本，暨提高品質起見，經將現行特級清酒製造過程中，蒸飯，冷却，酒母製造等方法加以改良試驗。結果：（一）採用加壓密閉蒸飯，較之平時常壓開放式，不僅可節省蒸氣，人工，增加操作便利，且蒸成之飯用於製醪及製麴，均與常法無何差異。（二）採用低溫冷水淋飯施行蒸飯泠却，不僅可縮短冷却時間，減少損耗，節省人工，並可防止雜菌感染。（三）在高溫下施行糖化培養酒母，不僅可縮短酒母之製造日數，且可降低製成酒之酸度，提高清酒品質。以上各項於試驗成功後，均已陸續應用於實際生產，並獲良好放果。

並列摘要

Some experiments were made in order to modify the old method of making Sake. These are: (1) In the process of rice cooking, prefer the pressure cooking instead of the open type device, not only reduced the cooking time, steam consumption, and labor required, but also the cooked rice would be more suitable for making rice Koji and mash. (moromi). (2) To modify the air cooling method by washing the hot, cooked rice with cold water. the quality of the resulting wine was the same as usual, but it offered several advantages as follows: fast cooling, minimum loss, less labor required. and eliminate the danger of bacterial contamination. (3) In the process of moto-making, the saccharification temperature kept at 55°C , instead of the Sokujo moto model at 8℃. which can shorten the days of operation, as well as improve the quality of wine with less acidity.