JPS5828270A - 新規なにごり酒の製造方法 - Google Patents
新規なにごり酒の製造方法Info
- Publication number
- JPS5828270A JPS5828270A JP56125689A JP12568981A JPS5828270A JP S5828270 A JPS5828270 A JP S5828270A JP 56125689 A JP56125689 A JP 56125689A JP 12568981 A JP12568981 A JP 12568981A JP S5828270 A JPS5828270 A JP S5828270A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- lees
- nigori
- zake
- pasteurized
- 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
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000007796 conventional method Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 abstract description 5
- 239000006228 supernatant Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56125689A JPS5828270A (ja) | 1981-08-11 | 1981-08-11 | 新規なにごり酒の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56125689A JPS5828270A (ja) | 1981-08-11 | 1981-08-11 | 新規なにごり酒の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5828270A true JPS5828270A (ja) | 1983-02-19 |
| JPS6366194B2 JPS6366194B2 (enExample) | 1988-12-20 |
Family
ID=14916246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56125689A Granted JPS5828270A (ja) | 1981-08-11 | 1981-08-11 | 新規なにごり酒の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5828270A (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008043215A (ja) * | 2006-08-11 | 2008-02-28 | Takara Shuzo Co Ltd | にごり酒の製造方法 |
-
1981
- 1981-08-11 JP JP56125689A patent/JPS5828270A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008043215A (ja) * | 2006-08-11 | 2008-02-28 | Takara Shuzo Co Ltd | にごり酒の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6366194B2 (enExample) | 1988-12-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2162484C1 (ru) | Способ производства кваса | |
| RU2004970C1 (ru) | Способ получени цитрусовой основы дл замутненных напитков | |
| CN101041797A (zh) | 杏冰酒人工冷冻工艺技术 | |
| JP4585458B2 (ja) | 香味及び呈味の改善された梅酒及びその製造方法 | |
| KR101152817B1 (ko) | 막걸리, 막걸리 와인 및 그 제조방법 | |
| RU2435444C2 (ru) | Способ получения пасты медовой натуральной функционального назначения (варианты) | |
| US5424089A (en) | Carbonated maple sap and method of making same | |
| JPS597692B2 (ja) | ドクダミの脱臭法 | |
| JPS5828270A (ja) | 新規なにごり酒の製造方法 | |
| RU2037303C1 (ru) | Способ получения напитка из меда (варианты) | |
| KR102423308B1 (ko) | 과일 발효 앙금을 이용한 발효식초 제조방법 | |
| JPS61170380A (ja) | パパイヤ果実からの蒸留酒の製造方法 | |
| US3737325A (en) | Preparation of wine and cheese from milk | |
| US2235614A (en) | Brewer's yeast food product and process for making the same | |
| US4331765A (en) | Method of deodorizing Houttuynia cordata Thunb | |
| JP4902454B2 (ja) | 食品用原料抽出液の製造方法 | |
| KR102718303B1 (ko) | 와인 부산물 함유 방향제 제조방법 및 그에 따라 제조된 방향제 | |
| KR102897911B1 (ko) | 탄산 유지 효과가 우수한 논알콜 조성물의 제조방법 | |
| US2449064A (en) | Method of fermenting whey | |
| KR100586622B1 (ko) | 송이주의 제조방법 | |
| KR102655977B1 (ko) | 스트레스 완화 및 집중력 개선용 논알콜 조성물 및 이의 제조방법 | |
| US1781788A (en) | Process for the production of a ferment | |
| CN110358652A (zh) | 一种草莓酒的酿造工艺 | |
| US2070794A (en) | Method of treating oakwood for the aging of spirituous liquors | |
| RU2063426C1 (ru) | Способ производства выдержанных вин типа портвейна |