METHOD FOR PRODUCING LOW-ALCOHOLIC SAKE

Japanese Patent JP3707615

B2

PROBLEM TO BE SOLVED: To freely produce even various kinds of low-alcoholic Sakes (Japanese rice wines) keeping a flavor balance because the content of an essence component is 5-20% and the Sakes are composed of oligosaccharides even in the case of the low-alcoholic Sakes, reducing the concentration of pyruvic acid to the detection limit or below and suppressing the emission frequency of an off-flavor by changing the preparation formulation and thereby changing ratios of the alcoholic and essence components.
SOLUTION: The low-alcoholic Sakes are produced as follows. A part of koji rice is replaced with an enzyme preparation obtained by formulating pullulanase, an enzyme preparation obtained by formulating α-amylase or the pullulanase itself or the α-amylase itself to prepare a fermentation material together with raw material rice. The prepared material is saccharified and the resultant material is then directly heated or press filtered to heat the filtered material. Enzymes are inactivated and the saccharification is completed. The saccharified material is then fermented in the presence of an acid or directly fermented so as to contain 5-12% of the alcoholic component and 5-20% of the essence component.

Taketo Shigeto
Kuniaki Kiso
Osamu Shojima
Tetsuo Hasoo
Hatsuji Fujio
Keiko Hatase

JP2003083295A

October 19, 2005

March 25, 2003

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Alcoholic Beverage Research Institute
Sake Brewery Central Association

C12G3/02; (IPC1-7): C12G3/02

JP2001037463A
JP61289875A
JP56058488A
JP2000000086A

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