Title:
新規焼酎の製造方法
Document Type and Number:
Japanese Patent JP5754903
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing novel shochu.SOLUTION: The method for producing the shochu includes (1) a process for inoculating lactobacillus in a fermentation raw material (A) adjusted to be pH 4.0 or more and culturing it to produce lactobacillus unrefined sake, (2) a process for inoculating yeast in a fermentation raw material (B) and culturing it to produce a primary unrefined sake, (3) a process for producing a secondary unrefined sake that has the alcohol percentage of 3-8 v/v% immediately after mixing the lactobacillus unrefined sake and the primary unrefined sake, and (4) a process for further fermenting the secondary unrefined sake.
Inventors:
Sanae Okada
Nakajima Mihoko
Nakajima Mihoko
Application Number:
JP2010201895A
Publication Date:
July 29, 2015
Filing Date:
September 09, 2010
Export Citation:
Assignee:
Suntory Holdings Limited
International Classes:
C12H6/02
Domestic Patent References:
| JP2000060531A | ||||
| JP58198286A | ||||
| JP2002191350A | ||||
| JP2009153506A | ||||
| JP2008000075A | ||||
| JP2001086976A | ||||
| JP177515C2 | ||||
| JP2003169569A | ||||
| JP60094082A |
Other References:
廣田孝徳ほか,乳酸菌の焼酎製造への利用,日本農芸化学会2010年度大会講演要旨集,2010年 3月 5日,p.278
高橋康次郎,本格焼酎・泡盛の製品特性と最近の技術傾向,食品工業,2010年 6月15日,Vol.51, No.13,pp.36-41
伊藤清,焼酎製造微生物学,FFIジャーナル,2009年 1月 1日,Vol.214, No.1,pp.21-27
玉城武ほか,泡盛酵母と腐造性乳酸菌の混合培養条件と生成物組成の相関関係,醗酵工学,1987年,Vol.65, No.1,pp.9-17
高橋康次郎,本格焼酎・泡盛の製品特性と最近の技術傾向,食品工業,2010年 6月15日,Vol.51, No.13,pp.36-41
伊藤清,焼酎製造微生物学,FFIジャーナル,2009年 1月 1日,Vol.214, No.1,pp.21-27
玉城武ほか,泡盛酵母と腐造性乳酸菌の混合培養条件と生成物組成の相関関係,醗酵工学,1987年,Vol.65, No.1,pp.9-17
Attorney, Agent or Firm:
Atsushi Aoki
Takashi Ishida
Fukumoto product
Tetsuji Koga
Kazuhiro Nakamura
Yoichi Watanabe
Masaru Nakajima
Takashi Ishida
Fukumoto product
Tetsuji Koga
Kazuhiro Nakamura
Yoichi Watanabe
Masaru Nakajima