JPH0481426B2 - - Google Patents
Info
- Publication number
- JPH0481426B2 JPH0481426B2 JP60161266A JP16126685A JPH0481426B2 JP H0481426 B2 JPH0481426 B2 JP H0481426B2 JP 60161266 A JP60161266 A JP 60161266A JP 16126685 A JP16126685 A JP 16126685A JP H0481426 B2 JPH0481426 B2 JP H0481426B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- raw material
- producing
- sake
- raw
- 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 115
- 235000007164 Oryza sativa Nutrition 0.000 claims description 115
- 235000009566 rice Nutrition 0.000 claims description 115
- 239000002994 raw material Substances 0.000 claims description 32
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 17
- 230000008961 swelling Effects 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 235000020083 shōchū Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 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 claims description 2
- 235000021329 brown rice Nutrition 0.000 claims description 2
- 239000002699 waste material Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000000034 method Methods 0.000 description 11
- 239000004570 mortar (masonry) Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 7
- 229920006395 saturated elastomer Polymers 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000005498 polishing Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005188 flotation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60161266A JPS6222584A (ja) | 1985-07-23 | 1985-07-23 | 酒類の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60161266A JPS6222584A (ja) | 1985-07-23 | 1985-07-23 | 酒類の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6222584A JPS6222584A (ja) | 1987-01-30 |
| JPH0481426B2 true JPH0481426B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1992-12-24 |
Family
ID=15731835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60161266A Granted JPS6222584A (ja) | 1985-07-23 | 1985-07-23 | 酒類の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6222584A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880710A (zh) * | 2017-12-01 | 2019-06-14 | 田高 | 一种白酒酿造过程中粮食糊化工艺 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5612090A (en) * | 1979-07-12 | 1981-02-05 | Shin Meiwa Ind Co Ltd | Squeeze pump |
| JPS59187774A (ja) * | 1982-11-25 | 1984-10-24 | Kikkoman Corp | 低品位酒造原料米の品質改良法 |
-
1985
- 1985-07-23 JP JP60161266A patent/JPS6222584A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6222584A (ja) | 1987-01-30 |