JPS6150590B2 - - Google Patents
Info
- Publication number
- JPS6150590B2 JPS6150590B2 JP15389084A JP15389084A JPS6150590B2 JP S6150590 B2 JPS6150590 B2 JP S6150590B2 JP 15389084 A JP15389084 A JP 15389084A JP 15389084 A JP15389084 A JP 15389084A JP S6150590 B2 JPS6150590 B2 JP S6150590B2
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- rapeseeds
- preparation
- steamed
- rapeseed
- 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.)
- Expired
Links
- 240000002791 Brassica napus Species 0.000 claims description 20
- 235000020083 shōchū Nutrition 0.000 claims description 15
- 235000011293 Brassica napus Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims 1
- 239000010903 husk Substances 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 10
- 235000007164 Oryza sativa Nutrition 0.000 description 10
- 235000009566 rice Nutrition 0.000 description 10
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 108010058651 thioglucosidase Proteins 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15389084A JPS6131079A (ja) | 1984-07-23 | 1984-07-23 | 菜種子を原料とする焼酎の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15389084A JPS6131079A (ja) | 1984-07-23 | 1984-07-23 | 菜種子を原料とする焼酎の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6131079A JPS6131079A (ja) | 1986-02-13 |
| JPS6150590B2 true JPS6150590B2 (enrdf_load_stackoverflow) | 1986-11-05 |
Family
ID=15572348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15389084A Granted JPS6131079A (ja) | 1984-07-23 | 1984-07-23 | 菜種子を原料とする焼酎の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6131079A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0354191U (enrdf_load_stackoverflow) * | 1990-05-28 | 1991-05-24 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU8997598A (en) * | 1997-09-04 | 1999-03-22 | Kyowa Hakko Kogyo Co. Ltd. | Process for preparing distilled liquor |
| JP2007029180A (ja) * | 2005-07-22 | 2007-02-08 | Kato Kinzoku Kogyo Kk | 加熱調理装置 |
-
1984
- 1984-07-23 JP JP15389084A patent/JPS6131079A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0354191U (enrdf_load_stackoverflow) * | 1990-05-28 | 1991-05-24 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6131079A (ja) | 1986-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104371880B (zh) | 一种柿子味水果伏特加酒的固体发酵制备方法 | |
| KR100669233B1 (ko) | 가시오가피를 함유한 막걸리 및 그 제조방법 | |
| KR102346060B1 (ko) | 전통주 제조방법 | |
| JP5634004B2 (ja) | イモ焼酎及びその製造方法 | |
| JPS6150590B2 (enrdf_load_stackoverflow) | ||
| KR100198094B1 (ko) | 사과성분이 함유된 사과고추장의 제조방법 | |
| JP4477898B2 (ja) | 酒類およびその製造方法 | |
| JPS6149950B2 (enrdf_load_stackoverflow) | ||
| CN101748022A (zh) | 一种椰子酒的酿造方法 | |
| KR102375920B1 (ko) | 갈대 커피 및 그 제조방법 | |
| JPH06225721A (ja) | 発酵調味料およびその製法並びにそれを用いた漬物調味料 | |
| CN107828580A (zh) | 烧酒配方和烧酒制备方法 | |
| JPH0257172A (ja) | 梅焼酎の製造法 | |
| JPH08322525A (ja) | 杜仲茶の製造方法 | |
| JP2918147B2 (ja) | 健康酢の製造方法 | |
| JP2655552B2 (ja) | 麦茶類およびその製造法 | |
| CN101225354B (zh) | 一种蒜素果酒及其制备方法 | |
| JPS59227292A (ja) | 焼酎製造法 | |
| JPH11113557A (ja) | パパイヤ果実酢およびその醸造法 | |
| KR20160063452A (ko) | 하수오를 이용한 약주의 제조방법 | |
| KR102415019B1 (ko) | 도라지 뿌리 발효숙성 차 및 이의 제조방법 | |
| US4547372A (en) | Method for brewing Sake | |
| JPH0316111B2 (enrdf_load_stackoverflow) | ||
| JP3079254B2 (ja) | ブドウ酒の醸造方法 | |
| JPS6115682A (ja) | ブラジルやしの穀実を利用した蒸溜酒の製造方法 |