BARLEY SHOCHU AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a barley Shochu (Japanese distilled spirit) that has a sweet fragrance to bring up the image of barley, is refreshingly drinkable, has neither a heavy nor strong taste, does not have a weak taste even if diluted with water or warm water, namely a comfortable liquor q...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	UCHIKI MASATO, GOSHI KOHEI, OTSUKI TATSUYA, ISHIHARA TOSHIKO
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a barley Shochu (Japanese distilled spirit) that has a sweet fragrance to bring up the image of barley, is refreshingly drinkable, has neither a heavy nor strong taste, does not have a weak taste even if diluted with water or warm water, namely a comfortable liquor quality, and to provide a method for producing the same. SOLUTION: The barley Shochu comprises only barley substantially as a main raw material and has a vanillin content of 0.2-0.5 mg/L and a furfural content of not more than 15 mg/L. The barley Shochu comprises only barley substantially as a main raw material and has a vanillin content of 0.2-0.5 mg/L, a 4-vinylguaiacol of 0-1.0 mg/L, and a furfural content of 3-15 mg/L. The method for producing barley Shochu includes carrying out a distillation step at 6.13×104Pa to 9.20×104Pa. COPYRIGHT: (C)2010,JPO&INPIT