JPS6228660B2 - - Google Patents
Info
- Publication number
- JPS6228660B2 JPS6228660B2 JP11779180A JP11779180A JPS6228660B2 JP S6228660 B2 JPS6228660 B2 JP S6228660B2 JP 11779180 A JP11779180 A JP 11779180A JP 11779180 A JP11779180 A JP 11779180A JP S6228660 B2 JPS6228660 B2 JP S6228660B2
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- liquefied
- starch
- amylase
- wheat
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 39
- 240000007594 Oryza sativa Species 0.000 claims description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims description 35
- 235000009566 rice Nutrition 0.000 claims description 35
- 229920002472 Starch Polymers 0.000 claims description 30
- 239000008107 starch Substances 0.000 claims description 30
- 235000019698 starch Nutrition 0.000 claims description 30
- 235000009508 confectionery Nutrition 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 24
- 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 description 21
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 20
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 19
- 240000005979 Hordeum vulgare Species 0.000 claims description 19
- 244000062793 Sorghum vulgare Species 0.000 claims description 19
- 235000019713 millet Nutrition 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 239000000047 product Substances 0.000 description 35
- 102000004139 alpha-Amylases Human genes 0.000 description 27
- 108090000637 alpha-Amylases Proteins 0.000 description 27
- 229940024171 alpha-amylase Drugs 0.000 description 27
- 240000008042 Zea mays Species 0.000 description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 14
- 235000005822 corn Nutrition 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 12
- 239000003795 chemical substances by application Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 235000014036 Castanea Nutrition 0.000 description 10
- 241001070941 Castanea Species 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 10
- 238000001914 filtration Methods 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 244000291564 Allium cepa Species 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 240000001980 Cucurbita pepo Species 0.000 description 4
- 235000009852 Cucurbita pepo Nutrition 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000006408 oxalic acid Nutrition 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000003301 hydrolyzing effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 108010021511 Aspergillus oryzae carboxyl proteinase Proteins 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000009430 Thespesia populnea Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11779180A JPS5743661A (en) | 1980-08-28 | 1980-08-28 | Preparation of alcohol-containing sweet seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11779180A JPS5743661A (en) | 1980-08-28 | 1980-08-28 | Preparation of alcohol-containing sweet seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5743661A JPS5743661A (en) | 1982-03-11 |
| JPS6228660B2 true JPS6228660B2 (fr) | 1987-06-22 |
Family
ID=14720379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11779180A Granted JPS5743661A (en) | 1980-08-28 | 1980-08-28 | Preparation of alcohol-containing sweet seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5743661A (fr) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0777153A1 (fr) | 1995-11-30 | 1997-06-04 | Fuji Photo Film Co., Ltd. | Produit photographique couleur à l'halogénure d'argent sensible à la lumière |
-
1980
- 1980-08-28 JP JP11779180A patent/JPS5743661A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0777153A1 (fr) | 1995-11-30 | 1997-06-04 | Fuji Photo Film Co., Ltd. | Produit photographique couleur à l'halogénure d'argent sensible à la lumière |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5743661A (en) | 1982-03-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4377602A (en) | Process for the preparation of a hydrolyzed product from whole grain and such a product | |
| US4282319A (en) | Process for the preparation of a hydrolyzed product from whole grain | |
| KR101437608B1 (ko) | 쌀 입국을 포함하는 조청 및 그 제조방법 | |
| JP2938471B2 (ja) | 水溶性食物繊維含有飲食品 | |
| JP2014233262A (ja) | 塩味増強剤 | |
| JPH08154655A (ja) | 酒類、甘味食品の製造方法 | |
| JPS6228660B2 (fr) | ||
| JPS6255070A (ja) | デ−ツ食酢の製造法 | |
| JP3160478B2 (ja) | 液体醸造食品の製造法 | |
| JP3391566B2 (ja) | 焼酎の製造方法 | |
| JP7471096B2 (ja) | みりん類の製造方法 | |
| JPS60168376A (ja) | 玄米を原料とする食酢の製造方法 | |
| KR102640698B1 (ko) | 귀리식혜의 제조방법 | |
| JP5020740B2 (ja) | β−グルカンを主体とする水溶性食物繊維を含有する食酢の製造方法 | |
| JPH03195472A (ja) | 酒精含有甘味調味料の製造法 | |
| JP3986657B2 (ja) | 高濃度アルコール清酒及びその製造方法 | |
| KR100596033B1 (ko) | 고기를 이용한 엿 제조방법 및 그 엿 | |
| JP2017012126A (ja) | みりん類、みりん類の製造方法 | |
| JPS602030B2 (ja) | 酒精含有甘味調味料の製造法 | |
| JPH08322546A (ja) | 酒類、調味料の製造方法 | |
| JPH0339078A (ja) | 清酒の醸造方法 | |
| JPS626776B2 (fr) | ||
| JPS61108365A (ja) | 海藻酒類の製造方法 | |
| US1181460A (en) | Manufacture of malt syrups and maltose. | |
| JP2898445B2 (ja) | 焼酎の製造方法 |