JPS6151867B2 - - Google Patents
Info
- Publication number
- JPS6151867B2 JPS6151867B2 JP2167783A JP2167783A JPS6151867B2 JP S6151867 B2 JPS6151867 B2 JP S6151867B2 JP 2167783 A JP2167783 A JP 2167783A JP 2167783 A JP2167783 A JP 2167783A JP S6151867 B2 JPS6151867 B2 JP S6151867B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- sake
- brewing
- fermentation
- water
- 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
- 241000209094 Oryza Species 0.000 claims description 81
- 235000007164 Oryza sativa Nutrition 0.000 claims description 81
- 235000009566 rice Nutrition 0.000 claims description 81
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims 3
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 description 7
- 238000005498 polishing Methods 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000002351 wastewater Substances 0.000 description 4
- 235000021329 brown rice Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58021677A JPS59146582A (ja) | 1983-02-14 | 1983-02-14 | 清酒の醸造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58021677A JPS59146582A (ja) | 1983-02-14 | 1983-02-14 | 清酒の醸造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59146582A JPS59146582A (ja) | 1984-08-22 |
| JPS6151867B2 true JPS6151867B2 (enrdf_load_stackoverflow) | 1986-11-11 |
Family
ID=12061684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58021677A Granted JPS59146582A (ja) | 1983-02-14 | 1983-02-14 | 清酒の醸造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59146582A (enrdf_load_stackoverflow) |
-
1983
- 1983-02-14 JP JP58021677A patent/JPS59146582A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59146582A (ja) | 1984-08-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103232522B (zh) | 碎米联产制备麦芽糖浆和蛋白质的方法 | |
| CN101389226A (zh) | 制备含有松蘑的豆酱的方法 | |
| CN101176489A (zh) | 一种由花生原料生产香味花生油的制备工艺 | |
| CN108576766B (zh) | 一种豆瓣辣椒风味酱油及其制备工艺 | |
| CN101906351B (zh) | 一种低酸值米糠原油的制备方法 | |
| WO2019218577A1 (zh) | 一种用鲜薯做且低断条率的马铃薯米粉制作方法 | |
| KR101891024B1 (ko) | 양파를 이용한 간장 및 된장의 제조 방법과 그 제조방법으로 제조된 간장 및 된장 | |
| CN105001970A (zh) | 一种水酶法提取有机米糠油的方法 | |
| JPS6151867B2 (enrdf_load_stackoverflow) | ||
| JP4477898B2 (ja) | 酒類およびその製造方法 | |
| JPS6211587B2 (enrdf_load_stackoverflow) | ||
| JPS6149950B2 (enrdf_load_stackoverflow) | ||
| JPS6148911B2 (enrdf_load_stackoverflow) | ||
| KR20210120951A (ko) | 황칠 함유 막걸리의 제조방법 | |
| JPH0238195B2 (enrdf_load_stackoverflow) | ||
| JP4759349B2 (ja) | 液体麹を用いた醤油の製造方法 | |
| KR101356715B1 (ko) | 천마분말을 이용한 고추장의 제조방법 | |
| CN108124978B (zh) | 一种荞香型豆腐干的加工方法 | |
| JPS6351673B2 (enrdf_load_stackoverflow) | ||
| CN111919907A (zh) | 一种低嘌呤腐竹及其制备方法 | |
| US4547372A (en) | Method for brewing Sake | |
| JPH0249702B2 (enrdf_load_stackoverflow) | ||
| KR102607075B1 (ko) | 대추를 이용한 쌀막걸리의 제조방법 | |
| CN103992910B (zh) | 一种干型箬叶酒及其制备方法 | |
| JPH0464669B2 (enrdf_load_stackoverflow) |