JPS59227291A - 清酒の香気増強方法 - Google Patents
清酒の香気増強方法Info
- Publication number
- JPS59227291A JPS59227291A JP58102798A JP10279883A JPS59227291A JP S59227291 A JPS59227291 A JP S59227291A JP 58102798 A JP58102798 A JP 58102798A JP 10279883 A JP10279883 A JP 10279883A JP S59227291 A JPS59227291 A JP S59227291A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- sake
- koji
- amino acids
- organic
- 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
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000019634 flavors Nutrition 0.000 title abstract 3
- 150000001413 amino acids Chemical class 0.000 claims abstract description 15
- 150000007524 organic acids Chemical class 0.000 claims abstract description 15
- 239000002253 acid Substances 0.000 claims abstract description 14
- 235000005985 organic acids Nutrition 0.000 claims abstract description 14
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims abstract description 12
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims abstract description 5
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004474 valine Substances 0.000 claims abstract description 5
- 241000228212 Aspergillus Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 230000002708 enhancing effect Effects 0.000 claims description 4
- 230000002797 proteolythic effect Effects 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 24
- 235000009566 rice Nutrition 0.000 abstract description 24
- 238000000855 fermentation Methods 0.000 abstract description 15
- 230000004151 fermentation Effects 0.000 abstract description 15
- 240000006439 Aspergillus oryzae Species 0.000 abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract description 12
- LVRFTAZAXQPQHI-UHFFFAOYSA-N 2-hydroxy-4-methylvaleric acid Chemical compound CC(C)CC(O)C(O)=O LVRFTAZAXQPQHI-UHFFFAOYSA-N 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 125000004494 ethyl ester group Chemical group 0.000 abstract description 3
- 108091005804 Peptidases Proteins 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000019992 sake Nutrition 0.000 description 37
- 241000209094 Oryza Species 0.000 description 22
- QIGLJVBIRIXQRN-UHFFFAOYSA-N ethyl 2-amino-4-methylpentanoate Chemical compound CCOC(=O)C(N)CC(C)C QIGLJVBIRIXQRN-UHFFFAOYSA-N 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 11
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 7
- 244000194101 Ginkgo biloba Species 0.000 description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- LVRFTAZAXQPQHI-RXMQYKEDSA-N (R)-2-hydroxy-4-methylpentanoic acid Chemical compound CC(C)C[C@@H](O)C(O)=O LVRFTAZAXQPQHI-RXMQYKEDSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- -1 ethyl organic acids Chemical class 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-M leucinate Chemical compound CC(C)CC(N)C([O-])=O ROHFNLRQFUQHCH-UHFFFAOYSA-M 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000282806 Rhinoceros Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 125000001493 tyrosinyl group Chemical group [H]OC1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58102798A JPS59227291A (ja) | 1983-06-10 | 1983-06-10 | 清酒の香気増強方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58102798A JPS59227291A (ja) | 1983-06-10 | 1983-06-10 | 清酒の香気増強方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59227291A true JPS59227291A (ja) | 1984-12-20 |
| JPS6352875B2 JPS6352875B2 (enrdf_load_stackoverflow) | 1988-10-20 |
Family
ID=14337095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58102798A Granted JPS59227291A (ja) | 1983-06-10 | 1983-06-10 | 清酒の香気増強方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59227291A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4657862A (en) * | 1984-07-31 | 1987-04-14 | International Flavors & Fragrances Inc. | Preparation of naturally-occurring C2-C5 alkyl esters of C4-C5 carboxylic acids by means of fermentation of C5-C6 amino acids in the presence of C2-C5 alcohols |
| JP2015195771A (ja) * | 2014-04-02 | 2015-11-09 | 学校法人 名城大学 | ロイシン酸生産活性を有するタンパク質及びその利用 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758879A (en) * | 1980-05-30 | 1982-04-08 | Niigataken | Preparation of refined sake using fungus capable of producing citric acid |
| JPS5878577A (ja) * | 1982-10-18 | 1983-05-12 | Niigataken | 清涼感のある清酒の製造法 |
-
1983
- 1983-06-10 JP JP58102798A patent/JPS59227291A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758879A (en) * | 1980-05-30 | 1982-04-08 | Niigataken | Preparation of refined sake using fungus capable of producing citric acid |
| JPS5878577A (ja) * | 1982-10-18 | 1983-05-12 | Niigataken | 清涼感のある清酒の製造法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4657862A (en) * | 1984-07-31 | 1987-04-14 | International Flavors & Fragrances Inc. | Preparation of naturally-occurring C2-C5 alkyl esters of C4-C5 carboxylic acids by means of fermentation of C5-C6 amino acids in the presence of C2-C5 alcohols |
| JP2015195771A (ja) * | 2014-04-02 | 2015-11-09 | 学校法人 名城大学 | ロイシン酸生産活性を有するタンパク質及びその利用 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6352875B2 (enrdf_load_stackoverflow) | 1988-10-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jin et al. | Profiling the key metabolites produced during the modern brewing process of Chinese rice wine | |
| WO2009084485A1 (ja) | 蒸留酒の製造方法 | |
| JP6949339B1 (ja) | 特定の香気成分を含有する食品およびその製造方法 | |
| JP6158401B1 (ja) | 麹菌と乳酸菌を利用した蒸留酒の製造方法 | |
| CN115477984B (zh) | 一种柠檬白酒及其制备方法 | |
| JPS59227291A (ja) | 清酒の香気増強方法 | |
| JP2019154282A (ja) | 酒類、米麹の製造方法、酒類の製造方法、および不快臭抑制組成物 | |
| JP4565138B2 (ja) | 酒類及びその製造方法 | |
| JP2826989B2 (ja) | 大豆酢 | |
| JP2001190265A (ja) | 香味の改良された香味液および合成清酒 | |
| JP3587804B2 (ja) | 食酢、その製造方法、及び該食酢を含有する飲食品 | |
| JPWO2003087290A1 (ja) | 葡萄を原料とする酒の風味改善用組成物 | |
| KR100363616B1 (ko) | 발효 향미액 | |
| KR100280270B1 (ko) | 식품의 향미개량법 | |
| TWI747409B (zh) | 飲食品用組成物及其製造方法 | |
| JP2002000287A (ja) | 不飽和ラクトンを含有する液体組成物の製造法および不飽和ラクトンを含有する蒸留酒 | |
| JP7428715B2 (ja) | 飲食品用組成物 | |
| JP4798748B2 (ja) | 焼酎又は清酒の香味改良剤 | |
| JPS6170968A (ja) | 海藻酒の製法 | |
| JPH05292937A (ja) | 糖化剤に米麹を使用した レッドライスワインの製造法 | |
| JPH06339365A (ja) | 食酢製造用原料組成物および食酢の製造方法 | |
| JP2022127441A (ja) | 発酵漬物の製造方法 | |
| JPS6362187B2 (enrdf_load_stackoverflow) | ||
| KR20240126651A (ko) | 술지게미와 유산균을 활용한 증류주 제조 방법 | |
| JPH05115260A (ja) | 高窒素低塩酸性発酵調味料の製造法 |