Title:
PRODUCTION METHOD FOR DISTILLED LIQUOR CONTAINING SANSHO PEPPER COMPONENT
Document Type and Number:
WIPO Patent Application WO/2018/147154
Kind Code:
A1
Abstract:
Provided is a production method for a distilled liquor containing a significant amount of a sansho pepper component. This production method uses sansho pepper whereby a solution obtained by steeping 20 g of the pepper per 1,000 ml of potable alcohol adjusted to 45% for 15 hours has a light absorbency or L*a*b value within a specific numeric range.
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Inventors:
TANAKA YOSHIHISA (JP)
SUZUKI TAMAMI (JP)
SUZUKI TAMAMI (JP)
Application Number:
PCT/JP2018/003342
Publication Date:
August 16, 2018
Filing Date:
February 01, 2018
Export Citation:
Assignee:
ASAHI BREWERIES LTD (JP)
International Classes:
C12H6/02
Foreign References:
| JP2009213410A | 2009-09-24 |
Other References:
YOKO SEKIWA-IIJIMA, MOROI CHIHARU, HAGIWARA OSAMU, KUBOTA KIKUE: "Comparative Analysis of Volatile Compounds from Japanese Pepper (Zanthoxylum piperitum DC, Japanese pepper) by Dynamic Head Space Gas Analysis", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 49, no. 5, 2002, pages 320 - 326, XP055535039
ANONYMOUS: "Ki No Bi Kyoto Dry Gin | BAR TIMES", 28 September 2016 (2016-09-28), XP055535033, Retrieved from the Internet
ANONYMOUS: "Ki No Bi Kyoto Dry Gin | BAR TIMES", 28 September 2016 (2016-09-28), XP055535033, Retrieved from the Internet
Attorney, Agent or Firm:
KATADA Takeshi et al. (JP)
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