METHOD FOR PRODUCING SAKE USING LACTOBACILLUS

METHOD FOR PRODUCING SAKE USING LACTOBACILLUS

PROBLEM TO BE SOLVED: To provide a method for producing a Sake to which lactobacillus is added instead of lactic acid and by which the Sake for improving the quality of a Sake produced by the addition of a solid yeast can be obtained in a short brewing period. SOLUTION: This method for producing the...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: TARUMI SHOJI, KUROSE NAOTAKA, ASANO TADAO, KAWAKITA SADAO
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To provide a method for producing a Sake to which lactobacillus is added instead of lactic acid and by which the Sake for improving the quality of a Sake produced by the addition of a solid yeast can be obtained in a short brewing period. SOLUTION: This method for producing the Sake without allowing yeast mash to grow, characterized by adding lactobacillus. The preferable examples of the lactobacillus include lactic acid bacteria belonging to the genus Lactobacillaceae and/or the genus Leuconostoc. Thereby, the new type light Sake containing lactic acid and malic acid in slightly low contents, respectively, and citric acid in a low content and having a wide taste is obtained.