Title:
【発明の名称】無蒸煮穀類からの酒類の製造法
Document Type and Number:
Japanese Patent JP2923469
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing liquor from grains free from boiling without using a mixture of grains having specific grain size. SOLUTION: An acidic water having pH4.5-2.0 or electrolyzed water having 600-1500mm bolt oxidation-reduction potential in an amount of 15-25% based on the weight of grains is sprayed to the fresh grains to sterilize bacteria (various bacteria) harmful for formation of malted rice or suppress growth of bacteria and seed germ comprising species of yeast having fresh diastase-producing property is inoculated to the grains and the yeast is cultured at 30-40 deg.C for 40-50hr while supplying water content to the yeast according to growth state of yeast to produce malted rice. Water or water and yeast are added to the resultant malted rice and the grain is fermented at 15-30 deg.C to produce fermented unrefined sake and the unrefined sake is filtered from the resultant fermented Japanese malted rice to provide brewed liquor or fermented unrefined sake or brewed sake obtained by filtering the unrefined sake is distilled to provide Japanese white distilled liquor.
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Inventors:
YAMAMOTO MASAAKI
YAMAMOTO MASAHIRO
YAMAMOTO MASAHIRO
Application Number:
JP8908596A
Publication Date:
July 26, 1999
Filing Date:
April 11, 1996
Export Citation:
Assignee:
YAMAMOTO MASAAKI
YAMAMOTO MASAHIRO
YAMAMOTO MASAHIRO
International Classes:
C12G3/02; (IPC1-7): C12G3/02
Domestic Patent References:
| JP60232083A | ||||
| JP5921383A | ||||
| JP7327660A | ||||
| JP61282057A | ||||
| JP717358U | ||||
| JP253028B2 |
Attorney, Agent or Firm:
Shigeru Yagita (2 outside)