Title:
PROCESS FOR PRODUCING ORGANIC ACID FERMENTATION SWEET SAKE
Document Type and Number:
Japanese Patent JP2018102283
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a process for producing organic acid fermentation sweet sake, as in the conventional sweet sake production, the production was only by fermentation of yeast, and as a result it did not become a fermentation sweet sake having a taste with depth, and therefore there has been wanted a fermentation sweet sake of a taste with depth having various organic acids and delicious tastes.SOLUTION: The production of a fermentation sweet sake of a taste with depth containing various organic acids has become possible by using a yeast that has not been used so far, in combination with a lactic acid bacterium. Also, by blending a soymilk into the raw material, the production of a fermentation sweet sake with soymilk of a taste with depth containing various organic acids and delicious taste components has become possible. In the process, before a lactic acid fermentation of a sweet sake by a lactic acid bacterium, and after a micro-fermentation with a various organic acid producing food production or/and alcoholic beverage production yeast, a through maturation step is taken, and then the lactic acid fermentation is carried out.SELECTED DRAWING: None
Inventors:
SHIBANO TAKASHI
TSUJI YOSHIHIRO
TSUJI YOSHIHIRO
Application Number:
JP2016257984A
Publication Date:
July 05, 2018
Filing Date:
December 26, 2016
Export Citation:
Assignee:
SHIRAKAMI TEZUKURI KOBO KK
NATURAL FARMERS KK
NATURAL FARMERS KK
International Classes:
C12G3/00