JPS58162284A - 濁り酒の製造法 - Google Patents
濁り酒の製造法Info
- Publication number
- JPS58162284A JPS58162284A JP57042527A JP4252782A JPS58162284A JP S58162284 A JPS58162284 A JP S58162284A JP 57042527 A JP57042527 A JP 57042527A JP 4252782 A JP4252782 A JP 4252782A JP S58162284 A JPS58162284 A JP S58162284A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- cloudy
- unrefined
- rhizopus
- rice
- 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
- 238000002360 preparation method Methods 0.000 title description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000235527 Rhizopus Species 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 4
- 230000002378 acidificating effect Effects 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 7
- 235000009566 rice Nutrition 0.000 abstract description 7
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 241000588264 Rhizopus javanicus Species 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57042527A JPS58162284A (ja) | 1982-03-19 | 1982-03-19 | 濁り酒の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57042527A JPS58162284A (ja) | 1982-03-19 | 1982-03-19 | 濁り酒の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58162284A true JPS58162284A (ja) | 1983-09-26 |
| JPH0144312B2 JPH0144312B2 (enrdf_load_stackoverflow) | 1989-09-27 |
Family
ID=12638545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57042527A Granted JPS58162284A (ja) | 1982-03-19 | 1982-03-19 | 濁り酒の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58162284A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0440882A (ja) * | 1990-06-08 | 1992-02-12 | Masahisa Takeda | 醗酵ガスを含んだ濁り酒の製造方法 |
| JP2001346569A (ja) * | 2000-06-09 | 2001-12-18 | Takara Shuzo Co Ltd | 活性清酒及びその製造方法 |
-
1982
- 1982-03-19 JP JP57042527A patent/JPS58162284A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0440882A (ja) * | 1990-06-08 | 1992-02-12 | Masahisa Takeda | 醗酵ガスを含んだ濁り酒の製造方法 |
| JP2001346569A (ja) * | 2000-06-09 | 2001-12-18 | Takara Shuzo Co Ltd | 活性清酒及びその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0144312B2 (enrdf_load_stackoverflow) | 1989-09-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Colagrande et al. | Recent applications of biotechnology in wine production | |
| Singleton et al. | Composition and sensory qualities of wines prepared from white grapes by fermentation with and without grape solids | |
| CN102250725B (zh) | 一种全梅果发酵型青梅酒及其酿造方法 | |
| CN103146478B (zh) | 发酵型烟用香蕉提取物的制备方法 | |
| JP2021136961A (ja) | ビール様飲料 | |
| JP2017205037A (ja) | ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香味向上方法 | |
| KR101321384B1 (ko) | 오가피를 함유한 증류식 소주의 제조방법 | |
| KR102114184B1 (ko) | 홍삼 부산물을 이용한 발효식초의 제조 방법 및 상기 방법으로 제조한 발효식초 | |
| JP2018007605A (ja) | ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香味向上方法 | |
| CA2627507A1 (en) | Method of producing an agave-based beer-type alcoholic drink | |
| JPS58162284A (ja) | 濁り酒の製造法 | |
| KR101009295B1 (ko) | 비살균 탁주의 제조방법 | |
| CN103773652A (zh) | 一种干型苹果酒及其制备方法 | |
| KR0157572B1 (ko) | 인삼이 함유된 맥주의 제조방법 | |
| CN112725117A (zh) | 一种新型用蜂蜜酿造蜜香型白酒的方法 | |
| CN112745999A (zh) | 一种蜂蜜白酒的酿造方法 | |
| JP2021164432A (ja) | ビールテイスト飲料、ビールテイスト飲料の製造方法、及び、ビールテイスト飲料の香味向上方法 | |
| JPS6196981A (ja) | 飲用酢の製造方法 | |
| Luchian et al. | Trends in reducing the effects of global warming: Applications of reverse osmosis to obtain sparkling wines with moderate alcohol concentrations | |
| JPS6149942B2 (enrdf_load_stackoverflow) | ||
| JPS62272966A (ja) | 蜂蜜発酵酒類の製造方法 | |
| KR950032603A (ko) | 인삼맥주 및 그 제조방법 | |
| JPS596881A (ja) | 濁り酒の製造法 | |
| WO2024175164A1 (es) | Nuevo procedimiento de obtención bebidas alcoholicas | |
| US1717920A (en) | Process of producing a low-alcohol beverage from beer |