JPS61108367A - 酒類の製造法 - Google Patents
酒類の製造法Info
- Publication number
- JPS61108367A JPS61108367A JP59226886A JP22688684A JPS61108367A JP S61108367 A JPS61108367 A JP S61108367A JP 59226886 A JP59226886 A JP 59226886A JP 22688684 A JP22688684 A JP 22688684A JP S61108367 A JPS61108367 A JP S61108367A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- raw material
- sake
- superheated steam
- producing
- 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 3
- 241000209094 Oryza Species 0.000 claims abstract description 128
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 128
- 235000009566 rice Nutrition 0.000 claims abstract description 128
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 230000008961 swelling Effects 0.000 claims abstract description 14
- 235000020083 shōchū Nutrition 0.000 claims abstract description 11
- 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 claims abstract description 3
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 2
- 239000002699 waste material Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000000034 method Methods 0.000 description 8
- 229920006395 saturated elastomer Polymers 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 238000005498 polishing Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004570 mortar (masonry) Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010024229 Leprosy Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59226886A JPS61108367A (ja) | 1984-10-30 | 1984-10-30 | 酒類の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59226886A JPS61108367A (ja) | 1984-10-30 | 1984-10-30 | 酒類の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61108367A true JPS61108367A (ja) | 1986-05-27 |
| JPH0465670B2 JPH0465670B2 (enrdf_load_stackoverflow) | 1992-10-20 |
Family
ID=16852120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59226886A Granted JPS61108367A (ja) | 1984-10-30 | 1984-10-30 | 酒類の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61108367A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008228620A (ja) * | 2007-03-19 | 2008-10-02 | Kirishimashuzo | 甘藷を用いた焼酎の製造方法 |
| CN104152323A (zh) * | 2014-08-28 | 2014-11-19 | 龙运川 | 清香型小曲白酒粮食蒸粮糊化工艺 |
| JP2015216920A (ja) * | 2014-05-14 | 2015-12-07 | 幸蔵 倉持 | 焦がし玄米の製造方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111784A (en) * | 1979-02-19 | 1980-08-28 | Tax Adm Agency | Production of alcoholic liquor |
| JPS59140841A (ja) * | 1983-01-28 | 1984-08-13 | Kikkoman Corp | 粉粒物質の落下式加熱処理方法及び装置 |
| JPS60172270A (ja) * | 1984-02-17 | 1985-09-05 | Kikkoman Corp | 醸造食品の製造法 |
-
1984
- 1984-10-30 JP JP59226886A patent/JPS61108367A/ja active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111784A (en) * | 1979-02-19 | 1980-08-28 | Tax Adm Agency | Production of alcoholic liquor |
| JPS59140841A (ja) * | 1983-01-28 | 1984-08-13 | Kikkoman Corp | 粉粒物質の落下式加熱処理方法及び装置 |
| JPS60172270A (ja) * | 1984-02-17 | 1985-09-05 | Kikkoman Corp | 醸造食品の製造法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008228620A (ja) * | 2007-03-19 | 2008-10-02 | Kirishimashuzo | 甘藷を用いた焼酎の製造方法 |
| JP2015216920A (ja) * | 2014-05-14 | 2015-12-07 | 幸蔵 倉持 | 焦がし玄米の製造方法 |
| CN104152323A (zh) * | 2014-08-28 | 2014-11-19 | 龙运川 | 清香型小曲白酒粮食蒸粮糊化工艺 |
| CN104152323B (zh) * | 2014-08-28 | 2016-04-27 | 龙运川 | 清香型小曲白酒粮食蒸粮糊化工艺 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0465670B2 (enrdf_load_stackoverflow) | 1992-10-20 |
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