JPS6185178A - Production of 'amazake' (a kind of beverage from rice malt) containing ginseng - Google Patents

Production of 'amazake' (a kind of beverage from rice malt) containing ginseng

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Publication number
JPS6185178A
JPS6185178A JP59206173A JP20617384A JPS6185178A JP S6185178 A JPS6185178 A JP S6185178A JP 59206173 A JP59206173 A JP 59206173A JP 20617384 A JP20617384 A JP 20617384A JP S6185178 A JPS6185178 A JP S6185178A
Authority
JP
Japan
Prior art keywords
amazake
product
added
ginseng
present
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.)
Pending
Application number
JP59206173A
Other languages
Japanese (ja)
Inventor
Yonemi Tanaka
田中 米實
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP59206173A priority Critical patent/JPS6185178A/en
Publication of JPS6185178A publication Critical patent/JPS6185178A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:A ground product, squeeze, filtrate or powdered product of roots or foliage of ginseng is added to AMAZAKE (a sweet drink from rice malt) to give a new type of AMAZAKI with mild sweet taste and good flavor. CONSTITUTION:Ginseng is cut into pieces of an appropriate size or without cutting, then ground or crushed and added to AMAZAKE or a product on its intermediate step. Ginseng may be pressed or squeezed or the squeeze may be dried to a powder. The amount of product to be added and the timing are not precisely restricted.

Description

【発明の詳細な説明】 本発明は甘酒を製造する方法に関するが、更に詳細には
人参を用いることKよって、マイルドな甘味を有し呈味
性が高く且つ風味がすぐれ、飲用はもとより他の食品添
加用にも使用できる全く新しいタイプのせン自を製造す
るための方法に関するものである。
DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing amazake, and more specifically, by using carrots, it has a mild sweetness, high taste, and excellent flavor, and can be used not only for drinking but also for other purposes. The present invention relates to a method for producing a completely new type of food additive that can also be used as a food additive.

従来、甘酒は白米、米麹及び温湯を原料として製造する
ものであって、専ら家庭において小規模に製造され、飲
用に供されている。しかしながら、飲用に際してはこれ
を加温する心易があるし、甘味がマイルドでなくて強過
ぎ、他の製菓原料としても甘酒万頭以外には用途がなか
った。
Conventionally, amazake is produced using polished rice, rice malt, and hot water as raw materials, and is produced exclusively at home on a small scale and served for drinking. However, it has to be heated before drinking, and the sweetness is not mild and is too strong, so it has no use as an ingredient for other confectionery other than Amazake Manju.

本発明はこのような現状に鑑み、しかも、甘酒が麹を主
原料としているため4’lから各種の微量成分が産生さ
れ、すぐれた健康食品である点に着目して、飲用のみで
なく食品原料、特に製菓原料としても広く利用すること
のできる新しいタイプの甘酒を、家庭内で小規模K・製
造するのではなく、工場内で大規模に大量生産する目的
でなされたものである。また本発明の他の目的は、塘度
は胃める一方、刺激のある甘味とするのではなくてマイ
ルドな甘味を有する絣しいタイプの甘味料を凍造するこ
とである。まだ本発明の他の目的は、ホットドリンクの
みでなく冷たく冷やしたコールドないしアイスドリンク
としても飲用できる従来未知の現代感覚の新規な飲料を
提供することである。
The present invention was developed in view of the current situation, and also because amazake is made from koji as the main ingredient, and various trace components are produced from the 4'L, making it an excellent health food. This new type of amazake, which can be widely used as a raw material, especially as a raw material for confectionery, was created for the purpose of mass-producing it on a large scale in a factory, rather than on a small scale at home. Another object of the present invention is to freeze-produce a sweet type of sweetener that has a mild sweetness rather than a pungent sweetness while being easy to stomach. Still another object of the present invention is to provide a novel beverage with a modern feel that has hitherto been unknown and can be consumed not only as a hot drink but also as a cold or iced drink.

このような目的を達成するために、処理方法、各種面加
物、製造装置等各方面から綿密に恢討を行った結果、人
参を使用すればすぐれた結果が得られるという新しい知
艶をイ:Iた。本発明はこのrノj l、、い加児を基
礎にして更に鋭意研究し、天険をくり返した稍果遂に先
ト戊されたものである。本発明のように、人にを出いる
せW要造技術は文献未・kの全くrfr規な技術である
In order to achieve this goal, we conducted careful research on various aspects such as processing methods, various additives, manufacturing equipment, etc., and as a result, we discovered a new wisdom that shows that excellent results can be obtained by using ginseng. :I. The present invention is the result of further intensive research based on this research, and the result of repeated natural disasters. As in the present invention, the technology for manipulating W to be used is a completely RFR standard technology that has not yet been published in the literature.

すなわち、本発明は、人、斥の根部及び/又は集品の;
ン5砕物、圧搾液、7戸液、粉末化物もしくはそれらの
処理物といつだ人参加工品をせ酉の、!!l!造工ju
中に存在せしめることを特徴とする人参せ尚の詩〕へ方
法である。
That is, the present invention provides for human, root and/or agglomerate;
5 Crushed materials, pressed liquid, 7-liquid liquid, powdered materials, or processed products thereof, and any human-involved artifacts. ! l! construction ju
It is a method to [Ninjin Sesho's poetry] which is characterized by making it exist within.

本発明に分いては人参を使用するのであるか、人参は、
根部のみでなく集品も使用することかできる。人参は現
在過剰生産となっており、その有効利用、新規用途の開
発が業界の重城な技術課題となっていたのであるが、本
発明はこの技術課題の大きな解決策となるものである。
Is carrot used in the present invention?
You can use not only the roots but also the collected parts. Carrots are currently overproduced, and the effective use of carrots and the development of new uses have been serious technical challenges for the industry, and the present invention provides a major solution to these technical challenges.

人参の集品にいたっては、これは廃莱する以外に処理方
法は存在しなかったのであるが、本発明は全く用途のな
かった人蚕果部にも新しく用途を拓いたものである。
As for carrot collections, there was no other way to process them other than discarding them, but the present invention opens up a new use for the human silkworm part, which had no use at all.

人−タ蘂部にも多量のカロチンが含まれており、根bI
Sと同等の効果を奏する。
Human: The tarpaulin also contains a large amount of carotene, and the root bI
It has the same effect as S.

これら人参類はそのまま使用したのでは効果が剥いので
、それらの11砕物、圧搾液、搾汁液、濾液、粉末化物
、もしくはそれらの処理物を使用すると好都合である。
If these carrots are used as they are, they will not be effective, so it is convenient to use crushed products, squeezed juices, squeezed juices, filtrates, powdered products, or processed products thereof.

人8鴫は、これを適宜の大きさに切断し又は切断するこ
となく、ミキサー、グレーターミル、ハンマーミル等の
磨砕機、破砕機等にかけて常法により破砕、12砕した
破砕物、磨砕物として使用する、寸だ、必柴ある場合に
は、荒砕、熱破砕等既知のピユーレ−変造方法を適用す
ることもできる。これらは更に、裏ごししたり、ホモケ
゛ナイズしたり、希釈、う縮等水分調節したりして処理
してもよい。
The human 8 sushi is crushed by a conventional method such as a grinder, a crusher such as a mixer, a grater mill, a hammer mill, etc. without cutting it into an appropriate size, or as a crushed product or a ground product. If it is necessary to use the material, known methods of modification such as crushing, thermal crushing, etc. can also be applied. These may be further processed by straining, homogenizing, diluting, crimping, etc. to adjust the moisture content.

人参類は、チョッパー・パルパー、キャタピラ弐またけ
ローラ一式搾汁機、各種エキストラクター等各種のジュ
ース製造機で処理して圧搾液、搾汁液として使用しても
よい、これらの人参ジュース類は、そのまま、もしくは
r#イザ処理して使用するが、tM ?it %理とし
ては、例えば自然沈下、濾過、遠心分離等聞知の方法が
適宜使用される。これらの各処理の途中で生成するパル
プ、拍頃も有利に使用できることは当然のことである。
Carrots may be processed with various juice producing machines such as choppers/pulpers, caterpillar double-straddle roller set juice extractors, various extractors, etc. and used as squeezed liquid or squeezed liquid. These carrot juices are Is it possible to use it as it is or after processing it with r#ize? As for the % control, well-known methods such as natural sedimentation, filtration, and centrifugation can be used as appropriate. It goes without saying that the pulp and pulp generated during each of these treatments can also be used advantageously.

これらは、更に凍結転線、噴霧乾凍、フオームマント乾
燥法等によって転速粉末化して取扱いにI妃ならしめて
もよい。
These may be further pulverized by freezing, spray drying, foam drying, etc. to make them easier to handle.

そして必要あれば、磨砕物、圧搾液、搾汁液、P液、泊
屓を、乾燥粉末化、顆粒化、凍結、飛縮、希釈、均一化
、r1¥素処理、化学的処理といった各棟の処理〈付し
、このようにして得られた処理物も有利に使用すること
ができる。集品を使用した場合も、根部同様に著効を有
するので、根部と同様に処理、使用でき、また根部と集
品とを併用することも可能である。
If necessary, the ground material, squeezed liquid, squeezed liquid, P liquid, and powder are processed through various processes such as dry powdering, granulation, freezing, flying shrinkage, dilution, homogenization, r1 yen treatment, and chemical treatment. The treated product thus obtained can also be used advantageously. Even when the aggregate is used, it has the same effect as the root, so it can be treated and used in the same way as the root, and it is also possible to use the root and the aggregate together.

本発明においては、このようにして製造した人参加工品
を甘酒の装造工程中に添加してやるのであるが、添加時
期については厳密な条件がなく、製造期間中適宜添加す
ればよく、添加時期についてデリケートな操作が必要で
ないので、工業的な方法として非常に好ましく、この点
も本発明の特徴の1つである。すなわち、人参加工品は
、甘酒原料の仕込時、加温熟成時のいずれの工程中に添
加してもよいし、出来上つfc調製品串加してもよい。
In the present invention, the artificial product manufactured in this way is added during the amazake manufacturing process, but there are no strict conditions regarding the timing of addition, and it is sufficient to add it as appropriate during the manufacturing period. Since delicate operations are not required, this method is very preferable as an industrial method, and this point is also one of the characteristics of the present invention. That is, the human ingredient product may be added during either the preparation of amazake raw materials or the heating and maturing process, or may be added to the finished fc preparation.

また後述するように、本発明においては、糖化酵素、禮
紛分解酵素といつだ酵素を添加したり、酵母や乳酸菌を
接線して更に発酵せしめたりする場合があるが、これら
の工程中に人参加工品を添加することも可能である。
In addition, as will be described later, in the present invention, saccharifying enzymes, phlegm-degrading enzymes, and other enzymes may be added, or yeast or lactic acid bacteria may be added for further fermentation, but carrots may be added during these steps. It is also possible to add processed products.

人参加工品は、ごく少−晴の添加で充分に所期の目的を
達成することができるが、多量に用いても全く害はなく
、添加量について詳細な注意を払うこともないので、犬
規摸に処理する工業的方法としては非常に好適である。
Human-involved products can be used in very small amounts to achieve the desired purpose, but they can be used in large amounts without any harm, and no detailed attention is paid to the amount added. It is very suitable as an industrial method for precise processing.

例えば、原料混合物に対して、人参搾汁6倍横縮液の場
合、1〜60%、好ましくは5〜10%程度添加すれは
良い。未1.^縮液では20〜60%程度添加するのが
良い。
For example, in the case of a 6-fold compressed carrot juice, it is good to add about 1 to 60%, preferably 5 to 10%, of the raw material mixture. Not yet 1. ^ For condensate, it is best to add about 20 to 60%.

本発明は、上記したように人参類を添加使用するほかは
常法によって甘酒を襄造すればよい。すなわち、米麹ま
たは麦、けとむぎ、豆頃、とうもろこし等の淘およびこ
れらの混合物と水又は湯(必、9あれば白米の飯、寸た
けやわらかい粥)を混合して55〜65℃に加温ないし
保温して1〜6日程度熟成すればよい。
In the present invention, amazake may be produced by a conventional method except for adding ginseng as described above. That is, mix rice koji, barley, barley, beans, corn, etc. and a mixture thereof with water or hot water (must be 9 for white rice or very soft porridge) and heat to 55-65℃. It may be heated or kept warm for about 1 to 6 days.

必要ある場合には、α−アミラーゼといった夜化型アミ
ラーゼ、β−アミラーゼやグルコアミラーセといった糖
化型アミラーゼ、α−1,6−ゲルコジグーゼ、マルタ
ーゼ等の”IZ ’i’5を添加して、史に糖を史を上
げるよう(Cしてもよい。また、場合によっては、酵母
、乳cucffを添加発酵せしめて、人参のくさみを除
去したり、エステル等微量の1味成分を逅生せしめて風
味を高めたり、乳酸、コハク酸、リンゴ11夕といつだ
Ql−、Aの(1かにアルコール類も産生せしめて酸度
を高めてサワードリンクに適した処方にしたり、旨味成
分を高めたりすることもできる。乳酸菌としては、La
ctobacillusacidophilus IF
o 395′5、Pediococcua Soyae
IAM  1697.5treptococcus c
remoris ATCC9625、Leuconos
toc mesenteroides IFO6426
、Bacillus coagulans ATCC7
050等が使用できる。i4母としては、1irb会7
号酵を仕、DC−2(ワイン4母)、・ξン酵母等市販
品が自由に使用できる。
If necessary, "IZ'i'5" such as nocturnal amylase such as α-amylase, saccharifying amylase such as β-amylase or glucoamylase, α-1,6-gelcodyguse, maltase, etc. is added to In some cases, yeast and milk cucff may be added to ferment to remove the bitterness of carrots, or to infuse small amounts of flavor components such as esters to improve the flavor. To increase the acidity of lactic acid, succinic acid, apple 11, Ql-, and A (1), to increase the acidity and make the formulation suitable for sour drinks, and to increase the flavor components. It can also be produced.As a lactic acid bacterium, La
ctobacillus acidophilus IF
o 395'5, Pediococcua Soyae
IAM 1697.5treptococcus c
remoris ATCC9625, Leuconos
toc mesenteroides IFO6426
, Bacillus coagulans ATCC7
050 etc. can be used. As an i4 mother, 1irb group 7
Commercially available products such as DC-2 (wine 4 base), ξn yeast, etc. can be used freely.

人、S、tWは、上記したいずれの工程においても添力
旧史用することができ、その5果、1を味は・11iい
けれどもマイルドな甘味を有し、jノ&味のすぐれた訴
しいタイプの「l西を得ることができるようになった。
Human, S, and tW can be used as additives in any of the above-mentioned processes, and their five fruits, 1, have a bitter taste, but have a mild sweetness, and have an excellent taste. Now you can get the appealing type of "l west".

しかも、この人参甘酒は、従来の甘酒の一′rc念を風
味において打破しただけでなく、栄辱的にビタミンAが
強化され色凋はカロチノイドによる酵明な汝←〔1色を
呈し、飲用方法も全くyr硯なものとなって、加温する
だけで汀なく冷やして飲むことも可能となり、アルコー
ル、1との併用も可能となり、従来にない新しいタイプ
の健康ドリンクないしカルチル類のベースとしても(利
用できるものである。
What's more, this carrot amazake not only breaks away from conventional amazake's taste in terms of flavor, but is also gloriously enriched with vitamin A, and its color fades due to carotenoids, making it drinkable. The method has also become completely original, and it has become possible to drink it chilled without any stagnation just by heating it, and it has also become possible to use it in combination with alcohol, 1, making it a new type of health drink or the base of a cartilage drink. (also available).

そのうえ、他の食品原料、とりわけ製菓原料とも相性が
良く、本発明に係る人参せ(1′1をその捷ま、希釈し
て、又は、rA縮して製菓原料とし−C使用すると非常
に風味が改善されるだけでなく、保水性が良くなったり
、保存性が高1つたりする効用が得られる。時に、和菓
子、なかでも甘(i!!]饅り1といった1!!頭類や
求肥類の製造に使用すると特に効果があり、本発明は、
このように卓越した有効性と製造の容易性と相俟って、
従来自家用が主であった甘酒を工場規模で大量に生産す
る道を新たに拓いたものといえるのである。
Moreover, it is compatible with other food raw materials, especially confectionery raw materials, and when used as a confectionery raw material by crushing, diluting, or contracting the ginseng (1'1) according to the present invention, it has a very good flavor. It not only improves water retention, but also has the effect of improving water retention and shelf life. It is particularly effective when used in the production of gyuhi, and the present invention
Combined with this outstanding effectiveness and ease of manufacture,
This can be said to have paved the way for the mass production of amazake, which had previously been mainly for home use, on a factory scale.

以下、本発明の実施例及び応用例について述べる。Examples and application examples of the present invention will be described below.

実施例1 米麹5時及び水5 kl?を混合して55℃に加温し、
これに人参磨砕* 1.5 k!9を加えて2日間熟成
せしめて、マイルドな甘味を有する人参甘酒を得た。
Example 1 Rice malt 5 hours and water 5 kl? Mix and heat to 55℃,
Add carrot grinding* 1.5k! 9 was added and aged for 2 days to obtain carrot amazake with mild sweetness.

実施例2 80゛Cに加熱した水5時に米麹5に9を加えると品(
品は55℃に低下した。この温度を保持したまま2日間
熟成した。pHは4.5に低下した。68目にpi(は
4.1となり、品温も60°Cに低下し、糖度は60°
Br1xに上昇した。
Example 2 Adding 9 parts to 5 parts of rice malt at 5 o'clock in water heated to 80°C produces a product (
The temperature of the product dropped to 55°C. The mixture was aged for 2 days while maintaining this temperature. The pH dropped to 4.5. On the 68th day, the pi (pi) became 4.1, the product temperature decreased to 60°C, and the sugar content was 60°C.
Br rose to 1x.

これを90〜95℃にまで加熱した後50℃まで低下さ
せ、α−アミラーゼ20F及びβ−アミラーゼ40?を
加えて糖化処理を行った。4時間経過後、糖度は66°
Br1xに上昇した。
This was heated to 90-95°C and then lowered to 50°C, and α-amylase 20F and β-amylase 40? was added for saccharification treatment. After 4 hours, the sugar content is 66°
Br rose to 1x.

品温を50℃に低下せしめて、これに冷却タンク内で保
存していた人参搾汁液を5〜8チ加え、同時に協会7号
酵母を加えて室温で50時間発酵せしめ、pH4〜4.
5、糖度35〜40°Br1x、アミノ酸含量0.65
チの甘酒を得た。
The temperature of the product was lowered to 50°C, and 5 to 8 g of the carrot juice stored in the cooling tank was added thereto. At the same time, Kyokai No. 7 yeast was added and fermented at room temperature for 50 hours, resulting in a pH of 4 to 4.
5. Sugar content 35-40°Br1x, amino acid content 0.65
I got Chi's amazake.

これを水で希釈して糖度22°Br1xにまで下げ、ビ
ン詰めして甘酒ドリンク製品を得た。これは薄いきれい
なピンク色を呈し、上品な甘味とコクがあり、従来の甘
酒とは全く真なる極めて卓越した風味を呈した。
This was diluted with water to lower the sugar content to 22°Br1x, and bottled to obtain an amazake drink product. It had a beautiful pale pink color, elegant sweetness and richness, and an extremely outstanding flavor that was completely different from conventional amazake.

実施例3 実施例2において、歯合7号酵母と乳酸菌ラクトバチル
ス・アシドフィルス IFO3953の培喪物2001
を併用したほかは実施例2の処理をくり返して、酸度が
0.25〜0.75のサワードリンク風人参甘酒を得だ
Example 3 In Example 2, culture material 2001 of yeast No. 7 and lactic acid bacterium Lactobacillus acidophilus IFO3953 was used.
The process of Example 2 was repeated except that the following was used in combination, and a sour drink-like ginseng amazake with an acidity of 0.25 to 0.75 was obtained.

応用例1 砂砧7002を水500rntに加えて加熱浴14 し
た後冷却しておく。この冷却砂糖水に、小麦粉1、5 
kg及び実施I+112で得た人参甘酒原液602の混
合物を加えてこね、「酒饅頭生地を調製した。
Application example 1 Sand 7002 was added to 500rnt of water, heated in a heating bath, and then cooled. Add 1.5 ounces of flour to this cooled sugar water.
kg and the mixture of ginseng amazake stock solution 602 obtained in Example I+112 was added and kneaded to prepare "sake manju dough."

別途常?去によl17−>!遺した小豆あんをこの生地
で冠み、常法により元型に成型し、せいろうで蒸して風
味のすぐれたせrfi靜頼を得た。
Separately normal? Leave l17->! The red bean paste that had been left behind was covered with this dough, molded into a prototype using conventional methods, and steamed in a bamboo steamer to obtain a serfi seiri with excellent flavor.

16用例2 白玉粉650yに水を少1、七人れて混合した後、残り
の水を少職ずつ入れなから1、真げないように充分に練
った。全体が半透明になったときに砂糖を少−・+1入
れて弱火で煮た。
16 Example 2 Add a little water to 650 ml of Shiratama flour and mix. Add the remaining water a little at a time and knead thoroughly to prevent the mixture from burning. When the whole thing became translucent, I added a little sugar and boiled it over low heat.

次に残りの砂糖と実施例2で得た甘酒原液を搾汁した液
2002及び槁米澱粉2001を入れてよく練や、これ
を型に流して求肥飴である朝鮮飴を製造した。水は全量
2.5kg、砂糖は全階1゜5kl/使用した。
Next, the remaining sugar, liquid 2002 obtained by squeezing the amazake stock solution obtained in Example 2, and Korean rice starch 2001 were added and kneaded well, and the mixture was poured into a mold to produce Korean candy, which is Gyuhi candy. A total of 2.5 kg of water was used, and 1.5 kl of sugar was used on all floors.

得られた製品は、されやかな甘さを有して食べろきるこ
とがなく、しかも長時間保存しても固くなることがなく
て非常に品質のすぐれたものであり、土産物としても好
適であった。
The resulting product has a mild sweetness and does not go dry when eaten, and does not harden even when stored for a long time, making it of very high quality and suitable as a souvenir. Ta.

Claims (1)

【特許請求の範囲】[Claims] 人参の根部及び/又は葉部の磨砕物、圧搾液、濾液、粉
末化物もしくはそれらの処理物を甘酒の製造工程中に存
在せしめることを特徴とする人参甘酒の製造方法。
1. A method for producing ginseng amazake, which comprises causing a ground product, a squeezed liquid, a filtrate, a powdered product of carrot roots and/or leaves, or a processed product thereof to be present in the amazake manufacturing process.
JP59206173A 1984-10-03 1984-10-03 Production of 'amazake' (a kind of beverage from rice malt) containing ginseng Pending JPS6185178A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59206173A JPS6185178A (en) 1984-10-03 1984-10-03 Production of 'amazake' (a kind of beverage from rice malt) containing ginseng

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59206173A JPS6185178A (en) 1984-10-03 1984-10-03 Production of 'amazake' (a kind of beverage from rice malt) containing ginseng

Publications (1)

Publication Number Publication Date
JPS6185178A true JPS6185178A (en) 1986-04-30

Family

ID=16519014

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59206173A Pending JPS6185178A (en) 1984-10-03 1984-10-03 Production of 'amazake' (a kind of beverage from rice malt) containing ginseng

Country Status (1)

Country Link
JP (1) JPS6185178A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61242555A (en) * 1985-04-18 1986-10-28 Akio Fujikawa Food containing carrot leaf essense
JPH01199566A (en) * 1988-02-02 1989-08-10 Nippon Shokuhin Kaihatsu Kenkyusho:Kk Preparation of vegetable or fruit fermented with lactic acid bacterium
JPH0576326A (en) * 1991-09-17 1993-03-30 Toyo Seikan Kaisha Ltd Tightly packed rice-wine lees beverage
JP2005204646A (en) * 2003-12-29 2005-08-04 Woongjin Foods Co Ltd Method for producing fermented beverage of plum and cereal
JP2015033359A (en) * 2013-08-09 2015-02-19 株式会社ヤマト醤油味噌 Salt-free food fermented by rice malt, and production method thereof
JP2019140992A (en) * 2018-02-22 2019-08-29 株式会社 伊藤園 Manufacturing method of packed amazake beverage, and method for improving flavor of packed amazake beverage

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61242555A (en) * 1985-04-18 1986-10-28 Akio Fujikawa Food containing carrot leaf essense
JPH01199566A (en) * 1988-02-02 1989-08-10 Nippon Shokuhin Kaihatsu Kenkyusho:Kk Preparation of vegetable or fruit fermented with lactic acid bacterium
JPH0576326A (en) * 1991-09-17 1993-03-30 Toyo Seikan Kaisha Ltd Tightly packed rice-wine lees beverage
JP2005204646A (en) * 2003-12-29 2005-08-04 Woongjin Foods Co Ltd Method for producing fermented beverage of plum and cereal
JP4516810B2 (en) * 2003-12-29 2010-08-04 熊津食品株式会社 Plum and grain fermented beverage manufacturing method
JP2015033359A (en) * 2013-08-09 2015-02-19 株式会社ヤマト醤油味噌 Salt-free food fermented by rice malt, and production method thereof
JP2019140992A (en) * 2018-02-22 2019-08-29 株式会社 伊藤園 Manufacturing method of packed amazake beverage, and method for improving flavor of packed amazake beverage

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