JPS56117790A - Preparation of refined sake (liquor) - Google Patents

Preparation of refined sake (liquor)

Info

Publication number
JPS56117790A
JPS56117790A JP1854280A JP1854280A JPS56117790A JP S56117790 A JPS56117790 A JP S56117790A JP 1854280 A JP1854280 A JP 1854280A JP 1854280 A JP1854280 A JP 1854280A JP S56117790 A JPS56117790 A JP S56117790A
Authority
JP
Japan
Prior art keywords
saccharified solution
rice
added
saccharified
koji
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.)
Granted
Application number
JP1854280A
Other languages
Japanese (ja)
Other versions
JPS586469B2 (en
Inventor
Tomizo Takagi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP55018542A priority Critical patent/JPS586469B2/en
Publication of JPS56117790A publication Critical patent/JPS56117790A/en
Publication of JPS586469B2 publication Critical patent/JPS586469B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: To prepare a refined sake having an aroma like fruit wine, by saccharifying powdered rice by an enzyme, purifying the saccharified solution by active carbon, anion and cation exchange resins to give a purified saccharified solution which is adjusted to have a specific concentration, followed by blending the solution with a koji (malted rice) obtained by inoculation and cultivation of Asperigillus usamii and yeast culture.
CONSTITUTION: Powdered rice is boiled, liquid enzyme, e.g., α-amylase, etc. and water are added to the boiled rice, which is liquefied, and a saccharifying enzyme, e.g., β-amylase, glucoamylase, etc. is added to the liquefied rice so that it is saccharified. The saccharified solution is purified by active carbon, anion and cation exchange resins to adjust its concentration to a Baume' degree about 10W15°. While a koji obtained from Asperigillus usamii is prepared, and about 100W200pts.wt. saccharified solution is blended with about 20W70pts.wt. koji and yeast culture, to carry out fermentation. After several days, about 200W400pts.wt. saccharified solution is added additionally, and when an alcohol concentration is about 8W 12wt%, about 500W700pts.wt. saccharified solution is added further. When an alcohol concentration is about 8W12wt%, fermentation is stopped to give a refined sake.
COPYRIGHT: (C)1981,JPO&Japio
JP55018542A 1980-02-19 1980-02-19 Sake manufacturing method Expired JPS586469B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55018542A JPS586469B2 (en) 1980-02-19 1980-02-19 Sake manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55018542A JPS586469B2 (en) 1980-02-19 1980-02-19 Sake manufacturing method

Publications (2)

Publication Number Publication Date
JPS56117790A true JPS56117790A (en) 1981-09-16
JPS586469B2 JPS586469B2 (en) 1983-02-04

Family

ID=11974514

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55018542A Expired JPS586469B2 (en) 1980-02-19 1980-02-19 Sake manufacturing method

Country Status (1)

Country Link
JP (1) JPS586469B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5966875A (en) * 1982-10-08 1984-04-16 Ookura Syuzo Kk Brewing of japanese sake by gelatinized liquid of rice
CN104560522A (en) * 2015-02-05 2015-04-29 江南大学 Production method of fresh and cool low-alcohol rhubarb yellow rice wine

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6022877A (en) * 1983-07-18 1985-02-05 Matsushita Electric Ind Co Ltd Photographing apparatus
JPS61256869A (en) * 1985-05-08 1986-11-14 Matsushita Electric Ind Co Ltd Video camera
JPS63165967U (en) * 1987-04-20 1988-10-28
CN109234131A (en) * 2018-11-09 2019-01-18 湖北工业大学 It is a kind of for improving the purification medium and its purification method of rice spirit flavor

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5966875A (en) * 1982-10-08 1984-04-16 Ookura Syuzo Kk Brewing of japanese sake by gelatinized liquid of rice
JPH0238195B2 (en) * 1982-10-08 1990-08-29 Gekkeikan Kk
CN104560522A (en) * 2015-02-05 2015-04-29 江南大学 Production method of fresh and cool low-alcohol rhubarb yellow rice wine
CN104560522B (en) * 2015-02-05 2016-09-07 江南大学 A kind of production method of salubrious low rheum officinale yellow rice wine

Also Published As

Publication number Publication date
JPS586469B2 (en) 1983-02-04

Similar Documents

Publication Publication Date Title
Stodola et al. The microbiological production of gibberellins A and X
KR830007816A (en) Preparation of alcohol by steam free fermentation
ES8405069A1 (en) Neutral tasting alcoholic beverage.
JPS56117790A (en) Preparation of refined sake (liquor)
JPS6239994B2 (en)
JPS562915A (en) Preparation of healthful drink
JPS5658488A (en) Refined "sake" with low alcohol content
JPS57208983A (en) Preparation of wine from mushroom
JPS606629B2 (en) Production method of abscisic acid by fermentation method
JPS5372897A (en) Preparation of wort beer brewing
Erb et al. Factors affecting the production of amylase by Aspergillus niger, strain NRRL337, when grown in submerged culture
GB1130398A (en) Preparation of an enzyme and use of same for maltose production
JPS5615691A (en) Preparation of alcohol by fermentation
JPS5661987A (en) Preparation of vinegar
CA1108077A (en) High potency glucamylase and alapha amylase enzyme system by cultivation of aspergillus niger
JPS60110298A (en) Production of polyol by fermentation of sugars in industrialscale
JPS5716689A (en) Preparation of "shochu" (low class distilled spirit)
GB1461408A (en) Fermentation process for the production of lipase
JPS5588691A (en) Preparation of foamed refined "sake"
JPS57163481A (en) Preparation of sake with low concentration refined
JPS61293378A (en) Alcoholic beverage
JPS55162975A (en) Preparation of foamy sake (liquor) from germ rice as raw material
CA1223536A (en) PREPARATION OF THE ENZYME .beta.-GLUCANASE BY FERMENTATION OF FUNGI
GB926906A (en) Improvements in or relating to continuous brewing
US2615829A (en) Production of riboflavin