JPH0248230B2 - - Google Patents
Info
- Publication number
- JPH0248230B2 JPH0248230B2 JP63228600A JP22860088A JPH0248230B2 JP H0248230 B2 JPH0248230 B2 JP H0248230B2 JP 63228600 A JP63228600 A JP 63228600A JP 22860088 A JP22860088 A JP 22860088A JP H0248230 B2 JPH0248230 B2 JP H0248230B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- germinated
- mash
- preparation
- water
- 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.)
- Expired - Lifetime
Links
- 241000209094 Oryza Species 0.000 claims description 38
- 235000007164 Oryza sativa Nutrition 0.000 claims description 38
- 235000009566 rice Nutrition 0.000 claims description 38
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 235000021329 brown rice Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 230000035784 germination Effects 0.000 description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 229930191978 Gibberellin Natural products 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 2
- 239000003448 gibberellin Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 102000004366 Glucosidases Human genes 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63228600A JPH01124373A (ja) | 1988-09-14 | 1988-09-14 | 発芽米を原料とする酒類製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63228600A JPH01124373A (ja) | 1988-09-14 | 1988-09-14 | 発芽米を原料とする酒類製造法 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56130147A Division JPS5831983A (ja) | 1981-08-21 | 1981-08-21 | 発芽米を原料とする酒類製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01124373A JPH01124373A (ja) | 1989-05-17 |
| JPH0248230B2 true JPH0248230B2 (online.php) | 1990-10-24 |
Family
ID=16878895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63228600A Granted JPH01124373A (ja) | 1988-09-14 | 1988-09-14 | 発芽米を原料とする酒類製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01124373A (online.php) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020055549A (ko) * | 2000-12-28 | 2002-07-09 | 손화익 | 현미유묘를 이용한 탁약주 및 청주 제조방법 |
-
1988
- 1988-09-14 JP JP63228600A patent/JPH01124373A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01124373A (ja) | 1989-05-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5405624A (en) | Process for producing a product with an intensified beer flavor | |
| JP5658489B2 (ja) | 発酵麦芽飲料の製造方法 | |
| MXPA00005923A (es) | Procedimiento para la preparacion de una bebida tipo cerveza. | |
| JP2009028007A (ja) | 麦芽アルコール飲料の製造方法 | |
| EP0290436B1 (en) | Preparation of wort extracts | |
| CN109486591A (zh) | 一种果粮混合蒸馏酒及其酿造方法 | |
| CN113811194A (zh) | 啤酒味发酵麦芽饮料 | |
| CN113061499A (zh) | 一种增味威士忌的生产方法 | |
| CN110205233B (zh) | 一种食醋的生料固态法酿造工艺及酿造的食醋 | |
| JPS6239994B2 (online.php) | ||
| EP0652284B1 (en) | Preparation of beer | |
| US5273762A (en) | Method for the fermentation of beer | |
| KR102204551B1 (ko) | 6줄 보리를 이용한 지역특산주의 제조방법 | |
| JP2005312302A (ja) | 果汁を利用した発泡酒及びその製造方法 | |
| JPH0248230B2 (online.php) | ||
| JPS642355B2 (online.php) | ||
| JPH0576339A (ja) | 酒類又は食品の製造方法 | |
| CN108165417B (zh) | 一种提高浓香型白酒香味的制酒方法 | |
| WO2018021921A1 (en) | Method of producing beer from vetch | |
| Vietor | Structural characteristics of arabinoxylans from barley, malt and wort | |
| KR102833562B1 (ko) | 크래프트 맥주의 제조 방법 | |
| JPH1057044A (ja) | 発泡酒の製造方法 | |
| JPH04104780A (ja) | 酒類の製造方法 | |
| KR20200037986A (ko) | 액상 당을 이용한 여과 속도가 증가된 주류의 제조 방법 | |
| JP6709301B2 (ja) | コク感が増強された麦芽発酵飲料 |