Title:
【発明の名称】生酒類
Document Type and Number:
Japanese Patent JP2526086
Kind Code:
B2
Abstract:
PURPOSE:To obtain the subject seasoning having improved taste, flavor and stability, free from the formation of harmful substances such as urethane and capable of keeping the taste and flavor of raw materials, by treating a liquor, etc., under high pressure. CONSTITUTION:Liquors (e.g. brewed liquor, distilled liquor, fruit liquor, synthetic liquor or white Japanese rice wine) or alcohol-containing seasonings [e.g. MIRIN (sweet Japanese rice wine used as seasoning)] are treated under high pressure e.g. at 10 deg.C for 30min under a pressure of 4,000kg/cm<2>.
Inventors:
Akihiro Hara
Hideki Matsuda
Nagahama Genso
Rikimaru Hayashi
Hideki Matsuda
Nagahama Genso
Rikimaru Hayashi
Application Number:
JP5269088A
Publication Date:
August 21, 1996
Filing Date:
March 08, 1988
Export Citation:
Assignee:
Takara Shuzo Co., Ltd.
International Classes:
C12G3/02; C12G3/08; C12H1/16; (IPC1-7): C12H1/16; C12G3/02
Domestic Patent References:
| JP5791188A |
Attorney, Agent or Firm:
Hiroshi Nakamoto (2 outside)