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...

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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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creator	FUJII FUMIKO KANDA AKITAKA HAMACHI MASAAKI SAWANO TAIJI HONMA TAKEMITSU NUNOKAWA YATARO
description	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.
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subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
title	METHOD FOR PREPARING SAKE(JAPANESE RICE WINE)
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