SWEET POTATO SHOCHU WITH INCREASED MALTOL CONTENT AND METHOD FOR PRODUCING THE SAME

Title:

SWEET POTATO SHOCHU WITH INCREASED MALTOL CONTENT AND METHOD FOR PRODUCING THE SAME

Document Type and Number:

Japanese Patent JP2010207217

Kind Code:

A

Abstract:

To provide a good-quality, sweet potato Shochu which has an increased content of maltol being one of characteristic aromatic odor components of baked sweet potato, shows no unusual odors such as a burnt smell substantially, and has a sweet and rich aroma, and a method for producing the same.

A method of producing sweet potato for a raw material for Shochu includes the following three processes as the steaming process: (1) the process of raising an inside temperature of the sweet potato in an apparatus to 95-100°C; (2) the process of keeping the inside temperature of the sweet potato in the apparatus at 95-100°C approximately for 30 minutes; and (3) the process of keeping the inside temperature of the sweet potato in the apparatus at from 100°C to 60°C for 4-15 hours. In addition, a method of producing unrefined Shochu using the processed sweet potato as a part of the raw materials or Shochu products of a singly distilled type acquired from the unrefined Shochu is provided.

Inventors:

SASANUMA YUMI
NAKAJIMA TOSHIHARU

Application Number:

JP2010031040A

Publication Date:

September 24, 2010

Filing Date:

February 16, 2010

Export Citation:

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Assignee:

SUNTORY HOLDINGS LTD

International Classes:

C12H6/02

Domestic Patent References:

JP5538940B2	2014-07-02
JPH01257470A	1989-10-13
JP2007175037A	2007-07-12
JP2008271951A	2008-11-13
JP2002191349A	2002-07-09

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Attorney, Agent or Firm:

Shinjiro Ono
Kazuo Shamoto
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Hiroko Ejiri

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