PRODUCTION OF SAKE

PRODUCTION OF SAKE

PURPOSE:To produce SAKE capable of increasing a utilization factor of a raw material, adjusting quality and improving aroma with accelerating proliferation of yeast and increasing fermentation speed. CONSTITUTION:In a SAKE production having a process liqefying raw material grains, the liquefying pro...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: YANO TADANORI, MATSUOKA SATOSHI, TAKAYAMA TAKUMI, FUJINO KIMIYA, MIYABE TOSHINORI
Format: Patent
Sprache:eng
Schlagworte:
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
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Beschreibung
Zusammenfassung:PURPOSE:To produce SAKE capable of increasing a utilization factor of a raw material, adjusting quality and improving aroma with accelerating proliferation of yeast and increasing fermentation speed. CONSTITUTION:In a SAKE production having a process liqefying raw material grains, the liquefying process is carried out in the presence of KOJI (malted rice) to produce SAKEs. The raw material grains can be heat treated. Examples of SAKEs include SEISYU (SAKE), SYOCHU (Japanese spirits distilled from sweet potatoes, rice, etc.) and MIRIN (sweet SAKE used as seasoning).