JPH02150269A - Method for aging alcoholic beverage in shortened time - Google Patents
Method for aging alcoholic beverage in shortened timeInfo
- Publication number
- JPH02150269A JPH02150269A JP63304561A JP30456188A JPH02150269A JP H02150269 A JPH02150269 A JP H02150269A JP 63304561 A JP63304561 A JP 63304561A JP 30456188 A JP30456188 A JP 30456188A JP H02150269 A JPH02150269 A JP H02150269A
- Authority
- JP
- Japan
- Prior art keywords
- pressure
- water
- alcoholic beverage
- liquid
- clusters
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 20
- 230000002431 foraging effect Effects 0.000 title 1
- 235000015041 whisky Nutrition 0.000 claims abstract description 13
- 230000032683 aging Effects 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 239000007788 liquid Substances 0.000 description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 230000001678 irradiating effect Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000005684 electric field Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000012454 non-polar solvent Substances 0.000 description 2
- 210000003370 receptor cell Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000009137 Quercus alba Nutrition 0.000 description 1
- 241001531312 Quercus pubescens Species 0.000 description 1
- 101100119193 Schizosaccharomyces pombe (strain 972 / ATCC 24843) eta2 gene Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 108091005708 gustatory receptors Proteins 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000002076 thermal analysis method Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分！Ｉ！Ｆ）
本発明は、アルコール飲料等の短期熟成法に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application! I!F) The present invention relates to a short-term aging method for alcoholic beverages and the like.
（従来技術）
ウィスキー、ブランデー、などの蒸留されたアルコール
飲料等は数年以上を要する長期熟成によりいわゆるまろ
やかさが発現し、このまろやかさは加水しても消滅しな
いことが経験的に知られている。この現象は、ウィスキ
ーなどの中に含まれている微量成分によるとする化学的
熟成と、主成分である水とアルコールとの間の会合状態
の変化であるとする物理的熟成とに分（うて解析され、
あるいはこの双方が相まって影響しあって進行するもの
であるなどと考えられている。(Prior art) It is empirically known that distilled alcoholic beverages such as whiskey and brandy develop a so-called mellowness through long-term aging, which takes several years or more, and that this mellowness does not disappear even when water is added. There is. This phenomenon can be divided into chemical aging, which is caused by trace components contained in whiskey, and physical aging, which is caused by changes in the state of association between water and alcohol, which are the main components. is analyzed,
Or, it is thought that the two factors interact and progress.
そもそも水はＩ（２０の分極性分子であって、それがた
めに１０分子はど会合しているといわれ、また、水の分
子は水素結合に由来する結合力によってその分子の集合
状態は強固で、他の物質と相客状態を２している溶液で
あっても、水のクラスターと池の物質分子あるいはその
クラスターとの混合状態であることが解明されている。In the first place, water is a polarizable molecule of I (20), which is why it is said that 10 molecules are associated with each other, and water molecules are tightly assembled due to the bonding force derived from hydrogen bonds. It has been clarified that even a solution that is in a mutually exclusive state with other substances is in a mixed state of water clusters and pond material molecules or their clusters.
アルコール及びその他の含有微量成分の分子は、それぞ
れの持つ極性に応じたクラスター状を呈していると推定
されている。一方、人がアルコール飲料を口に３んだ際
、人体がもっている味の受容細胞と唄の受容細胞は、水
及びアルコール等のクラスターの大小を感じ判断するこ
とができる繊細な能力を持っているようである。The molecules of alcohol and other trace components are estimated to form clusters depending on their polarity. On the other hand, when a person drinks an alcoholic beverage, the taste receptor cells and song receptor cells in the human body have a delicate ability to sense and judge the size of clusters of water, alcohol, etc. It seems that there are.
そこでアルコール等のクラスターの集会状態が大きいと
アルコールそのものに近い味と嗅を感じ、きつい酒と受
は止められる。これに対し、水及びアルコール等のクラ
スターの集合状態が小さくなって十分に分散しているア
ルコール飲ｒ）では、まろやかといわれるものとなり、
このまろやかでおいしい酒と、おいしくない酒の違いを
Ｎ Ｍ Ｒ，（核磁気共［！０）で調べると、おいしい
酒は１０分子はど会なした水分子の中にアルコール分子
がよく割り込んでいるといわれる。そのまろやかさの発
現手段は、ウィスキーその他の蒸留酒においてはホワイ
トオークなどの木製の樽に原酒を充填し、長年月定温静
置することでまろやかさを発現させるのが一般的である
。Therefore, if there is a large cluster of alcoholic beverages, the taste and smell will be similar to that of alcohol itself, and strong drinking and drinking will be stopped. On the other hand, alcoholic beverages (r) in which the clusters of water and alcohol are small and sufficiently dispersed are said to have a mellow taste,
If we examine the difference between this mellow and delicious sake and the unappetizing sake using NMR, (Nuclear Magnetic Synthesis [!0), we find that delicious sake has 10 molecules of alcohol that often get stuck in the water molecules that are intertwined with each other. It is said that there are. In the case of whiskey and other distilled spirits, the common way to achieve this mellowness is to fill the unprocessed spirit into wooden barrels such as white oak and leave it at a constant temperature for many years to achieve mellowness.
又、短期間に上記熟成と同じ効果を得る方法として、（
１）原酒に超音波を照射する方法即ち音波く弾性波）エ
ネルギーによって十分に分散していないクラスターを加
振し、クラスターを分散させて良好な混合状態にする方
法、（２）室温よりも高温状態にして一定時間、等温処
理する方法。（３）電場や磁場を印加し、あるいは遠赤
外線を照射する方法があり、この方法では原酒に該電場
や磁場を印加することと遠赤外線を照射することとが同
じ電磁波エネルギーであって、その作用によって分子に
振動、回転効果を生じさせ、それがクラスターの分散に
関連するものであると考えられ、その際の電磁波の透過
深度は浅く分子の振動、回転は発熱となる。（４）冷却
凍結、融解の低温処理を施す方法は、熱分析（示差走査
型熱量計による）により熟成が著しく進行することが明
らかにされている。また該方法は、その共晶温度が水そ
のものより低くなって過冷却の水は、その水素結合力が
低減していて水クラスターが分散しやすい状態にあり効
果が期待できること等が知られている。In addition, as a method to obtain the same effect as the above ripening in a short period of time, (
1) A method of irradiating the unprocessed sake with ultrasonic waves, i.e., acoustic waves and elastic waves) A method of using energy to vibrate clusters that are not sufficiently dispersed to disperse the clusters and create a good mixed state, (2) A method of producing a mixture at a temperature higher than room temperature A method of isothermal treatment for a certain period of time. (3) There is a method of applying an electric field or magnetic field or irradiating far infrared rays, and in this method, applying the electric field or magnetic field to the unprocessed sake and irradiating far infrared rays are the same electromagnetic wave energy. This action causes vibration and rotation effects on the molecules, which are thought to be related to the dispersion of the clusters, and the penetration depth of electromagnetic waves at this time is shallow, and the vibrations and rotation of the molecules generate heat. (4) Cooling It has been revealed by thermal analysis (using a differential scanning calorimeter) that ripening progresses significantly when low-temperature treatments such as freezing and thawing are performed. It is also known that this method is expected to be effective because supercooled water, whose eutectic temperature is lower than that of water itself, has a reduced hydrogen bonding force and is in a state where water clusters are more likely to disperse. .
（発明が解決しようとする課題）
」二記木製樽による長期熟成法は優れた効果を奏するが
、長年月と貯蔵容器、貯蔵空間を要し、生産効率が低く
原価高である。(Problems to be Solved by the Invention) The long-term aging method using wooden barrels has excellent effects, but requires many years, storage containers, and storage space, and has low production efficiency and high costs.
また、前記短期熟成法の（１）における超音波によるク
ラスターの分散は、その際キャビテーション現象を併発
し、この効果を促進することにもなるが、昇温の原因に
もなっている。その効率の良い熟成をのぞむならば、十
分に分散していないクラスターの固有振動数に近い発振
周波数（Ｔ ＨＺ−テラヘルツ級）を必要とするし、こ
の波長である１〜２μは遠赤外線の領域である。ところ
が市販の超音波発振子の現状（１０１（ＨＺ級）では熟
成に長時間を要し、昇温を伴う事になる。（２）の方法
では熱の影響を受は易く品質を一定に保つことが困難で
変性し易い、（３）の電磁波による方法も発熱を伴い、
それに工業的には採算が悪いと考えられる。（４）の方
法も既述のように水クラスターが分散しやすくなるので
効果が期待できるが、工業的には効率が悪くコスト高で
ある。Further, the dispersion of clusters by ultrasonic waves in the short-term aging method (1) causes cavitation phenomenon, which promotes this effect, but also causes temperature rise. If we want efficient ripening, we need an oscillation frequency (THZ - terahertz class) close to the natural frequency of clusters that are not sufficiently dispersed, and this wavelength of 1 to 2 μ is in the far infrared region. It is. However, the current state of commercially available ultrasonic oscillators (101 (HZ class)) requires a long time to ripen and is accompanied by temperature rise. Method (2) is easily affected by heat and maintains a constant quality. Method (3) using electromagnetic waves, which is difficult to carry out and easily denatures, also generates heat.
Moreover, it is considered unprofitable from an industrial perspective. The method (4) can also be expected to be effective because the water clusters are easily dispersed as described above, but it is industrially inefficient and expensive.
このように短期熟成法も熱、電気などのエネルギーを供
給するための？ｇ雑な諸機械装置、設備を要する上、加
熱昇温による芳香物質の散逸を免れないなどの欠点があ
った。Is this short-term aging method also for supplying energy such as heat and electricity? In addition to requiring various complicated mechanical devices and equipment, there are drawbacks such as the fact that aroma substances are inevitably dissipated due to heating and temperature rise.
本発明は、上記従来技術の欠点を除去し、しかも短時間
かつ簡単な手段、装置による処理によってアルコール飲
料等にまろやかさを発現させようとするものである。The present invention aims to eliminate the drawbacks of the above-mentioned prior art and to impart mellowness to alcoholic beverages through processing using simple means and equipment in a short period of time.
（課題を解決するための手段）
本発明は、臨界圧力（水の場合的２２５（ｋｇ／ ｅｒ
ａ２）、３２００ （ｐｓ ｉ ）以上に加圧力された
水の有する物理的性質に着目してそれを利用して蒸留酒
またはアルコール飲料を耐圧容器内に封じ込み所定短時
間加圧することによりまろやかさを発現しようとするも
のである。(Means for Solving the Problems) The present invention has a critical pressure (225 (kg/er) in the case of water).
a2), focusing on the physical properties of water that has been pressurized to 3200 (psi) or more, and making use of this to mellow distilled spirits or alcoholic beverages by sealing them in a pressure-resistant container and pressurizing them for a predetermined period of time. This is what we are trying to express.
（実施例）
以下本発明について詳細に説明するに当り、まず水と圧
力の関ｆ系について見ると、水は３７４（”Ｃ）を臨界
温度（臨界圧２１８ａｔ＋ａ）としてそれ以下の温度域
および圧力域であれば液相を示す（常温状態で加圧すれ
ば液体の形態を維持している）が、３２００（ｐｓｉ）
（約２２５に、）以上に加圧すると臨界状態に達する。(Example) In order to explain the present invention in detail below, we will first look at the relationship f system between water and pressure. 3200 (psi)
When pressurized above (approximately 225), a critical state is reached.
加圧により体櫃は偶かに縮小し、（水は気体に比べて圧
縮率は小さいが、数千ｋｇ／ｃｍ２の加圧で十数％程度
の体積減少を示す）分子を結合している静電力や極性が
弱くなり、非極性溶媒に近い性質を示してくる。The body box accidentally shrinks due to pressurization (water has a lower compressibility than gas, but when pressurized at several thousand kg/cm2, the volume decreases by about 10%), binding molecules together. Its electrostatic force and polarity become weaker, and it begins to exhibit properties similar to those of non-polar solvents.
この状態になるような加圧を施せば水のクラスターは分
散すると同時に非極性溶媒に近い性質となり、アルコー
ル分子と水分子は入り交じりクラスターは分散して水と
アルコールは親和状態となる。If pressure is applied to achieve this state, water clusters will disperse and at the same time have properties similar to those of a non-polar solvent, alcohol molecules and water molecules will intermingle, the clusters will disperse, and water and alcohol will be in an affinity state.
（ａ）そこで加圧は、耐圧容器内に被処理物であるアル
コール飲料を充填する。（尚、加圧に際しては容器内の
飲料中に残存する空気は、加圧による漏れや、噴出事故
となったり、或は漏れずに圧縮されても共存液体の受け
る圧力が不安定となったり、又は該液体中に溶は込んだ
りするから予め排除しておく） 加圧手段としては、容
器自体にシリンダーとピストンとからなる圧縮機能を保
持させた型式のものを使用してもよいが、被処理液体を
容器内へ送り込みながら加圧状態としてもよい。(a) Then, pressurization is performed by filling a pressure container with an alcoholic beverage to be treated. (Please note that when pressurizing, air remaining in the beverage inside the container may cause leakage or blowout accidents due to pressurization, or even if it is compressed without leaking, the pressure applied to the coexisting liquid may become unstable. (or dissolve in the liquid, so remove it beforehand) As the pressurizing means, a type in which the container itself has a compression function consisting of a cylinder and a piston may be used, but The liquid to be treated may be in a pressurized state while being fed into the container.
（ｂ）加圧は上記（ａ）のような回分方式でもよいが、
連続処理方式としては当該容器の１端のノズルあるいは
液出口から加圧液を逃がしながら所要圧力を維持しても
よい、しかし該ノズルからは被処理液が噴出するので、
これが空気中に噴出すれば空気を溶存させることになり
好ましくないから取り出した被処理液中に噴出さぜるよ
うにする。(b) Pressurization may be done in a batch manner as in (a) above, but
As a continuous processing method, the required pressure may be maintained while releasing the pressurized liquid from a nozzle or liquid outlet at one end of the container, but since the liquid to be treated is spouted from the nozzle,
If this is ejected into the air, it will dissolve the air, which is undesirable, so it should be ejected into the liquid to be treated.
（ｃ）加圧力は、２５０［ｋｇ／ｅｔａ２］〜２０００
［ｋｇ／ａｎ”］の間でよいが、好ましくは３００［ｋ
ｇ／ｃｍ２１前＋１で処理する方が、高圧力によって生
じる他の３有成分に及ぼず変性等を避けることになる。(c) Pressure force is 250 [kg/eta2] to 2000
It may be between [kg/an”], but preferably 300 [k
It is better to treat at +1 before g/cm21, since it does not affect the other three components caused by high pressure, and denaturation etc. can be avoided.
（ｄ）物質内で生ずる反応にはそれぞれ固有の反応速度
があるので所要圧力による加圧状態は数分ないし数１０
分持続させる。（一般的に行なわれる大気に開放された
容器中の溶液の溶質の拡散速度と同様に解釈してよい、
）そして加圧状邪の維持は、液ごと加圧力に応じた調整
をすればよく、電動ポンプ（加圧は手動ポンプでは不可
能であるが、油圧プレス用の；動ポンプに類似するもの
等を適宜選択ずれば良い、）を使用し、耐圧容器に取り
付けたバルブを閉鎖すればよい。(d) Each reaction that occurs within a substance has its own unique reaction rate, so the pressurized state due to the required pressure ranges from several minutes to several tens of minutes.
last for minutes. (This can be interpreted in the same way as the commonly practiced diffusion rate of a solute in a solution in a container open to the atmosphere.
) And to maintain the pressurized state, you can adjust the pressurization force for each liquid, using an electric pump (pressurization cannot be done with a manual pump, but a hydraulic pump similar to an electric pump, etc.) ) and close the valve attached to the pressure vessel.
なお、回分方式で大量の液を処理する場合、容器への処
理液の充填は別の方法で行う、即ぢ被処理液を＝一定量
容器内に入れて封止し、さらにこれを加圧したままバル
ブを閑じ静置すればよいので、消費エネルギーはわずか
である。また、加圧による液体の圧縮率は、前記水の場
合と同様に気体と比べて低く、断熱圧縮効果による４温
もほとんど無睨できる。従って、昇温による芳香物質の
散逸もない。In addition, when processing a large amount of liquid in a batch method, filling the container with the processing liquid is done in a different way.First, a certain amount of the liquid to be treated is placed in the container, sealed, and then pressurized. Since the valve can be left undisturbed, energy consumption is minimal. Further, the compressibility of liquid due to pressurization is lower than that of gas, as in the case of water, and the 4-temperature due to the adiabatic compression effect can be ignored. Therefore, there is no dissipation of aromatic substances due to temperature rise.
次に具体的実施例を挙げると、
■耐圧容器としてＳＵＳ製で、内径５０（ｎ＋ｍ）、高
さ１７０（ｌ−）、肉厚２０（ｍｎ）の、底付き円筒の
頂部を肉圧２０（＋＋ｎ）のめくらフランジで封止し、
」二部に空気抜きバルブ、下部に排出バルブ及び送液バ
ルブを取り付けたものを使用する。Next, a specific example is as follows: (1) The top of a cylinder with a bottom made of SUS as a pressure-resistant container has an inner diameter of 50 (n+m), a height of 170 (l-), and a wall thickness of 20 (mn). ++n) sealed with a blind flange,
Use a device with an air release valve attached to the two parts, and a discharge valve and liquid delivery valve attached to the bottom part.
■アルコール飲料として市販の２級ウィスキー（サント
リーレッド・エクストラ）を使用。■Uses commercially available second grade whiskey (Suntory Red Extra) as an alcoholic beverage.
■圧力ポンプとして市販の東洋チック（株）製のノーズ
ルテスターＤＩ−５０型のポンプ部を使用する。(2) As a pressure pump, use the pump part of a commercially available Nozzle Tester DI-50 manufactured by Toyo Chick Co., Ltd.
前記■の容器の空気抜きバルブから容器内の空気を排出
して前記■のウィスキーを■のポンプ部を使用して該容
器内に送液充填し加圧した。圧力はテスター付属の圧力
計で３００（ｋｇ／ ａｍ２）を指示していた。そのま
ま圧力を維持し、何等かの原因で圧力がわずかでも低下
しそうになった時、手動ハンドルで圧力補正を断続的に
続け、５分経過した。The air in the container was discharged from the air vent valve of the container (2), and the whiskey (2) was pumped into the container using the pump part (2) and pressurized. The pressure gauge attached to the tester indicated 300 (kg/am2). The pressure was maintained as it was, and when the pressure seemed to drop even slightly for some reason, pressure correction was continued intermittently using the manual handle, and 5 minutes passed.
その険、圧力を解放して被処理ウィスキーを取り出し、
未処理の前記ウィスキーと比較賞味した。Then, release the pressure and take out the whiskey to be processed.
The taste was compared with the unprocessed whisky.
局方エタノールを蒸留水に希釈し、４０（％）濃度とし
たものを上記と同様の処理を施したのち当該処理液と未
処理液を交互に口に含んで比較した。Pharmacopoeia ethanol was diluted with distilled water to give a concentration of 40% and treated in the same manner as above, and the treated and untreated liquids were alternately placed in the mouth for comparison.
（発明の効果）
Ｌ記本発明の加圧法により処理したウィスキーと、未処
理の前記ウィスキーを比１１２ｆｆｉ昧したところ、処
理ウィスキーは、明らかにまろやがさが感じられ、市販
の１級あるいは特級ウィスキーと何等遜色のないもので
あった。(Effects of the Invention) When the whiskey treated by the pressurized method of the present invention was compared with the untreated whiskey, the treated whiskey clearly felt mellow, and compared to the commercially available first grade or special grade. It was no different from whisky.
更に、そのまま室内で約４ゲ月静置しておいたところ一
層まろやかさは増していたことが硲認された。Furthermore, when it was left to stand indoors for about 4 months, it was clearly observed that the mellowness had further increased.
前記局方エタノールの当該処理液と、未処理液を交互に
口に含んで比較したところ処理液の方が明らかに刺激が
少なく感じられた。When the treated liquid of the pharmacopoeial ethanol and the untreated liquid were alternately placed in the mouth and compared, the treated liquid was clearly felt to be less irritating.
以−Ｌのように本発明の熟成方法によれば、簡単な装置
による加圧で、蒸留酒またはアルコール飲料等を短時間
で所期の熟成が可能となった。As described above, according to the aging method of the present invention, it has become possible to age distilled spirits, alcoholic beverages, etc. as desired in a short time by applying pressure using a simple device.
Claims (1)
ルコール飲料に２５０〜２０００ｋｇ／ｃｍ＾２の圧力
を数分〜数１０分間加えて加圧処理することを特徴とす
るアルコール飲料等の短期熟成法。1. A short-term aging method for alcoholic beverages, etc., characterized by applying pressure of 250 to 2000 kg/cm^2 to unaged whiskey or other alcoholic beverages stored in a pressure-resistant container for several minutes to several tens of minutes. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63304561A JPH02150269A (en) | 1988-11-30 | 1988-11-30 | Method for aging alcoholic beverage in shortened time |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63304561A JPH02150269A (en) | 1988-11-30 | 1988-11-30 | Method for aging alcoholic beverage in shortened time |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02150269A true JPH02150269A (en) | 1990-06-08 |
Family
ID=17934476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63304561A Pending JPH02150269A (en) | 1988-11-30 | 1988-11-30 | Method for aging alcoholic beverage in shortened time |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02150269A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999008861A1 (en) * | 1997-08-20 | 1999-02-25 | H.K.M. Company Co., Ltd. | High pressurization apparatus |
| JP2009278974A (en) * | 2008-05-22 | 2009-12-03 | ▲りょく▼▲えき▼康生物科技實業股▲ふん▼有限公司 | Method for aging alcoholic liquids |
| JP2016182105A (en) * | 2015-03-27 | 2016-10-20 | 日清食品ホールディングス株式会社 | Method for producing kaeshi soy sauce |
| JP2022511589A (en) * | 2018-08-01 | 2022-02-01 | ウッティニティコルンキット，ヤニー | How to improve the mouthfeel and aroma of spirits |
-
1988
- 1988-11-30 JP JP63304561A patent/JPH02150269A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999008861A1 (en) * | 1997-08-20 | 1999-02-25 | H.K.M. Company Co., Ltd. | High pressurization apparatus |
| JP2009278974A (en) * | 2008-05-22 | 2009-12-03 | ▲りょく▼▲えき▼康生物科技實業股▲ふん▼有限公司 | Method for aging alcoholic liquids |
| JP2016182105A (en) * | 2015-03-27 | 2016-10-20 | 日清食品ホールディングス株式会社 | Method for producing kaeshi soy sauce |
| JP2022511589A (en) * | 2018-08-01 | 2022-02-01 | ウッティニティコルンキット，ヤニー | How to improve the mouthfeel and aroma of spirits |
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