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Title:
PRODUCTION METHOD OF COOKING LIQUOR USING SWEET-SAKE LEES
Document Type and Number:
Japanese Patent JP2020005609
Kind Code:
A
Abstract:
To provide a production method of a cooking liquor using sweet-sake lees, effectively using sweet-sake lees which are forced to be disposed as animal feed or waste, containing a lot of delicious taste components, and having a low salinity concentration.SOLUTION: A cooking liquor is obtained by using soybeans or defatted processed soybeans, and sweet-sake lees as the raw materials, mixing a spirit liquid as the other raw material with rice malt obtained by making Aspergillus oryzae act on the raw materials, and compressing fermented unrefined sake. Salinity can be added so as to bring a salinity concentration to about 2%. A mass of soybeans or defatted processed soybeans is preferably 1-3 times of a mass of sweet-sake lees.SELECTED DRAWING: Figure 1

Inventors:
YAMADA MIKIO
Application Number:
JP2018132463A
Publication Date:
January 16, 2020
Filing Date:
July 12, 2018
Export Citation:
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Assignee:
KANKYO BREWERY CO LTD
International Classes:
C12G3/02
Domestic Patent References:
JP2015033340A2015-02-19
JPH01181785A1989-07-19
JPS4628156A
JP2017085992A2017-05-25
JPS62239965A1987-10-20
JPH1146750A1999-02-23
Foreign References:
US20080044501A12008-02-21
CN107212357A2017-09-29
Attorney, Agent or Firm:
Patent Business Corporation Najima Patent Office