To provide a method for producing alcoholic drinks by which the multiplying of saprophytes is suppressed in spite of use of a not pregelatinzed and not steamed raw grain, and to reuse the sake (Japanese rice wine) lees after obtaining the alcohol as a vinegar by allowing a soluble nitrogen component consisting essentially of an amino acid to be formed more.
Not pregelatinized and not steamed raw grains are irradiated by the far infrared rays under a condition of a temperature of 30-60°C. The not pregelatinized and not steamed raw grains treated with the far infrared rays for sterilization or pasteurization is fermented with added malted rice and water at a temperature of 20-35°C and higher than that of the conventional method to form an unrefined alcohol. A vinegar is obtained by adding Aspergillus oryzae to the sake lees after distilling off alcohol from the unrefined alcohol and allowing the added sake lees to perform acetic acid fermentation to form the vinegar containing an amino acid in a high unit.
KUROIWA SACHI
KUROIWA HIROYUKI
N T & HAM KK
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