METHOD FOR PREPARING SAKE(JAPANESE RICE WINE)

METHOD FOR PREPARING SAKE(JAPANESE RICE WINE)

PURPOSE:To allow useful ingredients to transude from the cells of yeast in unrefined sake without the deterioration of the quality of the sake and prepare the sake highly containing physiologically active ingredients such as glutathione and amino acids by heating the aged unrefined sake under a spec...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: FUJII FUMIKO, KANDA AKITAKA, HAMACHI MASAAKI, SAWANO TAIJI, HONMA TAKEMITSU, NUNOKAWA YATARO
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:PURPOSE:To allow useful ingredients to transude from the cells of yeast in unrefined sake without the deterioration of the quality of the sake and prepare the sake highly containing physiologically active ingredients such as glutathione and amino acids by heating the aged unrefined sake under a specific condition. CONSTITUTION:Aged unrefined sake is wholly or partially heated under a condition of the equation y=35 [y is a temperature ( deg.C); x is a heating time (min)] to provide the objective sake.