Abstract: A method for the quality improvement of low-quality rice for sake 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/cm.sup.2 or above and a temperature of 185.degree. 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 sake brewing.
Type:
Grant
Filed:
November 22, 1983
Date of Patent:
October 15, 1985
Assignees:
Kikkoman Corporation, Nada-Gogo Sake Brewers Common Facility Corporation