焼酎、発酵物、飲食品、飼料及びそれらの製造方法 - National University Corporation Kagoshima University

Title:

焼酎、発酵物、飲食品、飼料及びそれらの製造方法

Document Type and Number:

Japanese Patent JP4662276

Kind Code:

B2

Abstract:

To provide a new method for producing Shochu, food or drink, feed or fermentation product, comprising building a system for minimizing wastes, subjecting an unrefined Shochu to a solid-liquid separation before distilling the unrefined Shochu, and using the obtained unrefined Shochu liquid portion and the unrefined solid portion, in a process for producing the Shochu.

This method for producing the Shochu comprises subjecting an unrefined Shochu to a solid-liquid separation to obtain the unrefined Shochu liquid portion and the unrefined solid portion without distilling the unrefined Shochu, and then solid-distilling the unrefined solid portion obtained in the above-mentioned process to obtain a mellow type Shochu.

Inventors:

Suganuma Toshihiko
Kiyotada Okizono

Application Number:

JP2006110712A

Publication Date:

March 30, 2011

Filing Date:

April 13, 2006

Export Citation:

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Assignee:

National University Corporation Kagoshima University

International Classes:

A23G9/32; A23G9/44; A23G9/52; A23K10/38; A23L1/00; A23L13/40; A23L17/00; B01D3/00; C12F3/10; C12H6/02; C12J1/04; C12P7/56; C12G3/04; C12P7/54

Domestic Patent References:

JP62208265A
JP61005772A
JP2005124517A
JP2001190266A
JP2003235538A

Attorney, Agent or Firm:

Yoshihiko Mitsurai

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