To provide a method for producing liquors such as Sake containing thioredoxin produced with a yeast at a high concentration, other brewed liquors, sparkling liquors, or mixed liquors, or a fermented seasoning by adding an improvement to a conventional brewing process using the yeast.
Unrefined Sake preparation is carried out by setting preparation conditions so as to have a yeast death rate before filtration of 5% or more, preferably 10% or more in a step of brewing the Sake, the other brewed liquors, the sparkling liquors, or the mixed liquors, or the fermented seasoning using the yeast. The yeast used, a change in material temperature, an alcohol concentration during fermentation, and a fermentation period are included in the preparation conditions. The unrefined Sake is passed through by applying a thermal stress and an alcohol stress to the yeast at a material temperature slightly higher than usual temperature and a high alcohol concentration of 17% or more. Thereby, the thioredoxin in yeast fungal bodies can be released to the outside of the fungal bodies to produce the liquors such as the Sake with a high thioredoxin content and the fermented seasoning.
INOUE YOSHIHARU
WAKAI YOSHINORI
KIYOKAWA YOSHIFUMI
KITAOKA ATSUSHI
KATO NORIKO
REDOX BIOSCIENCE INC
KIZAKURA CO LTD
| JP2006204293A | 2006-08-10 | |||
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JPN6012016886; Ａｐｐｌ． Ｅｎｖｉｒｏｎ． Ｍｉｃｒｏｂｉｏｌ． Ｖｏｌ．７３， Ｎｏ．５, 200703, ｐｐ．１６７２-１６７５
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