JPS6216636B2 - - Google Patents
Info
- Publication number
- JPS6216636B2 JPS6216636B2 JP10733784A JP10733784A JPS6216636B2 JP S6216636 B2 JPS6216636 B2 JP S6216636B2 JP 10733784 A JP10733784 A JP 10733784A JP 10733784 A JP10733784 A JP 10733784A JP S6216636 B2 JPS6216636 B2 JP S6216636B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- tea
- shochu
- steamed
- rice
- 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
- 239000002994 raw material Substances 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 4
- 241001122767 Theaceae Species 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 description 46
- 235000013616 tea Nutrition 0.000 description 45
- 235000020083 shōchū Nutrition 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 28
- 238000004519 manufacturing process Methods 0.000 description 22
- 235000007164 Oryza sativa Nutrition 0.000 description 21
- 235000009566 rice Nutrition 0.000 description 21
- 241000209094 Oryza Species 0.000 description 20
- 241000209219 Hordeum Species 0.000 description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 description 19
- 238000000855 fermentation Methods 0.000 description 18
- 230000004151 fermentation Effects 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 239000000047 product Substances 0.000 description 16
- 238000000034 method Methods 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 240000006439 Aspergillus oryzae Species 0.000 description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 5
- 244000294411 Mirabilis expansa Species 0.000 description 5
- 235000015429 Mirabilis expansa Nutrition 0.000 description 5
- 235000013536 miso Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000011109 contamination Methods 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 239000004570 mortar (masonry) Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 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 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000000359 Triticum dicoccon Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000020054 awamori Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59107337A JPS60251880A (ja) | 1984-05-25 | 1984-05-25 | 醸造用麹 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59107337A JPS60251880A (ja) | 1984-05-25 | 1984-05-25 | 醸造用麹 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60251880A JPS60251880A (ja) | 1985-12-12 |
| JPS6216636B2 true JPS6216636B2 (ko) | 1987-04-14 |
Family
ID=14456492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59107337A Granted JPS60251880A (ja) | 1984-05-25 | 1984-05-25 | 醸造用麹 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60251880A (ko) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63102638A (ja) * | 1986-05-06 | 1988-05-07 | Kyowa Hakko Kogyo Co Ltd | 茶飲料の製法 |
| JP4507164B2 (ja) * | 2003-10-24 | 2010-07-21 | アサヒビール株式会社 | 香気成分の回収方法およびその香り成分を含有するアルコール飲料の製造方法 |
| CN102925331B (zh) * | 2012-10-26 | 2013-09-11 | 广东轻工职业技术学院 | 一种茶酒及其制备方法 |
| JP6557844B2 (ja) * | 2016-03-24 | 2019-08-14 | 二洋商事有限会社 | 醗酵原料として醗酵茶を含む茶味噌及びその製造方法 |
-
1984
- 1984-05-25 JP JP59107337A patent/JPS60251880A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60251880A (ja) | 1985-12-12 |
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