Title:
【発明の名称】酒類又は食品の製造方法
Document Type and Number:
Japanese Patent JP2802844
Kind Code:
B2
Abstract:
PURPOSE:To prepare liquor or food emitting fragrance by heating in improved utilization efficiency of raw material by heating an unrefined SAKE (Japanese rice wine) at the stage of the saccharification, fermentation, etc., of the unrefined SAKE in the preparation of liquor and food using unrefined SAKE. CONSTITUTION:Unrefined SAKE derived from malt, rice, water and yeast or sweet unrefined SAKE derived from malt, rice, brewing alcohol, etc., is heated at >=50 deg.C (preferably >=60 deg.C for >=30min) at the stage of saccharification and aging or saccharification and fermentation of the unrefined SAKE to re- gelatinize the aged starch and the gelatinized starch is dissolved by using amylase or heat-stable amylase to obtain the objective liquor.
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Inventors:
Haruo Oyashiki
Naohiro Kakimoto
Kichi Hama Machiko
Rika Ninomiya
Masahiro Uchida
Takayama Takami
Naohiro Kakimoto
Kichi Hama Machiko
Rika Ninomiya
Masahiro Uchida
Takayama Takami
Application Number:
JP27359091A
Publication Date:
September 24, 1998
Filing Date:
September 26, 1991
Export Citation:
Assignee:
Takara Shuzo Co., Ltd.
International Classes:
A23L27/24; A23L2/38; C12G3/02; C12G3/08; C12J1/04; (IPC1-7): C12G3/02; A23L1/23; A23L2/38; C12G3/08; C12J1/04
Domestic Patent References:
| JP5218896A | ||||
| JP5148495A | ||||
| JP5661973A | ||||
| JP3130065A | ||||
| JP3825282B1 |
Attorney, Agent or Firm:
Hiroshi Nakamoto (2 outside)