Title:
【発明の名称】酒類、食品の製造方法
Document Type and Number:
Japanese Patent JP3119365
Kind Code:
B2
Abstract:
PURPOSE:To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability. CONSTITUTION:Koji fungus such as Aspergillus oryzae IFO 4377 having a PB-1- decomposing ability is multiplied in rice, wheat, etc., to prepare koji (A). The water extract solution of the component A is mixed with ethanol and the resultant precipitates are dried to provide koji enzyme (B). The component A is compounded with steamed non-glutinous rice and alcohol to prepare a MIRIN (a sweet sake) - mixed raw sake (C). The component C is saccharified and matured for approximately 30 days and subsequently squeezed to prepare a MIRIN containing a taste ingredient, glutamic acid, in a large amount, having a thick tooth touch and a good functional value. If necessary, the component B is compounded with desired raw materials to prepare a liquor (e.g. sake) or a food [(e.g. MISO (fermented soybean)].
Inventors:
▲吉▼浜 麻千子
Oyashiki Haruo
Masahiro Uchida
Takumi Takayama
Kunisuke Tanaka
Oyashiki Haruo
Masahiro Uchida
Takumi Takayama
Kunisuke Tanaka
Application Number:
JP11970290A
Publication Date:
December 18, 2000
Filing Date:
May 11, 1990
Export Citation:
Assignee:
Takara Shuzo Co., Ltd.
International Classes:
C12G3/02; C12G3/08; C12J1/04; C12N1/14; C12N9/62; C12R1/69; C12R1/845; (IPC1-7): C12N1/14; C12G3/02; C12G3/08
Domestic Patent References:
| JP55162981A |
Attorney, Agent or Firm:
Hiroshi Nakamoto (1 outside)