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
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
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)
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)
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 |
-
1980
- 1980-02-19 JP JP55018542A patent/JPS586469B2/en not_active Expired
Cited By (4)
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 |
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