JPS5786283A - Preparation of powdery low sweet sake (liquor) - Google Patents

Preparation of powdery low sweet sake (liquor)

Info

Publication number
JPS5786283A
JPS5786283A JP16201180A JP16201180A JPS5786283A JP S5786283 A JPS5786283 A JP S5786283A JP 16201180 A JP16201180 A JP 16201180A JP 16201180 A JP16201180 A JP 16201180A JP S5786283 A JPS5786283 A JP S5786283A
Authority
JP
Japan
Prior art keywords
liquor
low sweet
sake
sweet sake
give
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
Application number
JP16201180A
Other languages
Japanese (ja)
Inventor
Jinichi Sato
Toshiro Kurisu
Katsuo Oota
Teruo Mizutani
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.)
Sato Foods Industries Co Ltd
Original Assignee
Sato Foods Industries Co Ltd
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 Sato Foods Industries Co Ltd filed Critical Sato Foods Industries Co Ltd
Priority to JP16201180A priority Critical patent/JPS5786283A/en
Publication of JPS5786283A publication Critical patent/JPS5786283A/en
Pending legal-status Critical Current

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  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: To obtain powdery low sweet SAKE (liquor), by treating a starch hydrolyzate having a specific value of dextrin, removing oligosaccharides from the hydrolyzate, blending the prepared matter with a low sweet SAKE, followed by spray drying.
CONSTITUTION: A starch hydrolyzate having a DE of 12W30 is treated with maltase to give glucose, which is oxidized with glucose oxidase, and adsorbed on an ion exchange resin, or assimilated with an oligosaccharide-assimilating microorganism to give a starch hydrolyzate containing no monoWtrisaccharides. This is blended with a low sweet liquor, e.g., SAKE, whiskey, and subjected to spray drying, to give a powdery low sweet SAKE.
COPYRIGHT: (C)1982,JPO&Japio
JP16201180A 1980-11-19 1980-11-19 Preparation of powdery low sweet sake (liquor) Pending JPS5786283A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16201180A JPS5786283A (en) 1980-11-19 1980-11-19 Preparation of powdery low sweet sake (liquor)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16201180A JPS5786283A (en) 1980-11-19 1980-11-19 Preparation of powdery low sweet sake (liquor)

Publications (1)

Publication Number Publication Date
JPS5786283A true JPS5786283A (en) 1982-05-29

Family

ID=15746345

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16201180A Pending JPS5786283A (en) 1980-11-19 1980-11-19 Preparation of powdery low sweet sake (liquor)

Country Status (1)

Country Link
JP (1) JPS5786283A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0654483A1 (en) * 1993-11-22 1995-05-24 Roquette Frˬres Process for purifying a hypocaloric soluble glucose polymer and product so obtained
EP0820702A1 (en) * 1996-07-22 1998-01-28 Cpc International Inc. Aroma powder and process for its production
CN104312884A (en) * 2014-10-10 2015-01-28 江南大学 Preparation method of powdery red wine
JP2017029025A (en) * 2015-07-30 2017-02-09 アサヒビール株式会社 Powdered sake and method for improving taste quality of powdered sake

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0654483A1 (en) * 1993-11-22 1995-05-24 Roquette Frˬres Process for purifying a hypocaloric soluble glucose polymer and product so obtained
EP0820702A1 (en) * 1996-07-22 1998-01-28 Cpc International Inc. Aroma powder and process for its production
CN104312884A (en) * 2014-10-10 2015-01-28 江南大学 Preparation method of powdery red wine
JP2017029025A (en) * 2015-07-30 2017-02-09 アサヒビール株式会社 Powdered sake and method for improving taste quality of powdered sake

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