- 公益社団法人 日本工学教育協会
- 工学教育 (ISSN:13412167)
- vol.61, no.6, pp.6_49-6_53, 2013 (Released:2013-12-07)
Niigata Prefecture is long from north to south, therefore its gastronomic culture is also various. The daylight hours of summer are long and suitable for rice cultivation. Since there is little temperature variability during winter, it is suitable for carrying out fermentation management of “Moromi” . Water within the prefecture has few minerals, and is fit for the low-temperature long-term fermentation of the Niigata sake conjointly with the climate condition. The Niigata sake brewed under such conditions - “TANREI” - it is expressed that it is the quality of sake. The new food “Sakasuke” which fermented sake lees with abundant nutrition in lactic acid bacteria was developed. This “Sakasuke” had the action which stops the allergic rhinitis-like symptoms of a mouse, and the lipid improvement action of a rat. Now, Niigata sake breweries are performing product development which uses “Sakasuke” , and a cake, liqueur, sweet drink made from fermented rice, and curry are already marketed.