TW200726844A - Method of liquefying cereal or tuber using liquid koji - Google Patents

Method of liquefying cereal or tuber using liquid koji

Info

Publication number
TW200726844A
TW200726844A TW095124738A TW95124738A TW200726844A TW 200726844 A TW200726844 A TW 200726844A TW 095124738 A TW095124738 A TW 095124738A TW 95124738 A TW95124738 A TW 95124738A TW 200726844 A TW200726844 A TW 200726844A
Authority
TW
Taiwan
Prior art keywords
tuber
cereal
liquefying
liquid koji
koji
Prior art date
Application number
TW095124738A
Other languages
English (en)
Chinese (zh)
Inventor
Toshikazu Sugimoto
Hiroshi Shoji
Kenichi Horaguchi
Original Assignee
Asahi Breweries Ltd
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 Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Publication of TW200726844A publication Critical patent/TW200726844A/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
TW095124738A 2005-07-11 2006-07-07 Method of liquefying cereal or tuber using liquid koji TW200726844A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2005201108 2005-07-11

Publications (1)

Publication Number Publication Date
TW200726844A true TW200726844A (en) 2007-07-16

Family

ID=37637091

Family Applications (1)

Application Number Title Priority Date Filing Date
TW095124738A TW200726844A (en) 2005-07-11 2006-07-07 Method of liquefying cereal or tuber using liquid koji

Country Status (3)

Country Link
JP (1) JP4096026B2 (ja)
TW (1) TW200726844A (ja)
WO (1) WO2007007701A1 (ja)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009225685A (ja) * 2008-03-19 2009-10-08 Kumamoto Technology & Industry Foundation ハトムギを原料とする醸造酒及びその製造方法
JP2010017116A (ja) * 2008-07-09 2010-01-28 National Institute Of Advanced Industrial & Technology 麹を用いた有機酸製造方法
JP5758079B2 (ja) * 2010-02-02 2015-08-05 月桂冠株式会社 バイオマスの糖化促進剤、糖化処理剤およびそれを用いた糖化処理方法
JP5618705B2 (ja) * 2010-08-25 2014-11-05 アサヒビール株式会社 芋液体麹の製造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62259563A (ja) * 1986-04-30 1987-11-11 Getsukeikan Kk 麹を使用する醸造食品の製造法
JP2001275649A (ja) * 2000-01-26 2001-10-09 Satsuma Shuzo Kk 焼酎の製造方法
JP4059382B2 (ja) * 2002-03-26 2008-03-12 宝ホールディングス株式会社 焼酎の製造方法
JP3593596B2 (ja) * 2004-04-19 2004-11-24 エイチビィアイ株式会社 焼酎原料液化液の調製法

Also Published As

Publication number Publication date
JP4096026B2 (ja) 2008-06-04
WO2007007701A1 (ja) 2007-01-18
JPWO2007007701A1 (ja) 2009-01-29

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