http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020005609-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3301a96fea5cc6e4f2cc45c0fdc4d2f7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ab745e9a2c5435110347abea7611802 |
| publicationDate | 2020-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020005609-A |
| titleOfInvention | Manufacturing method of cooked sake using mirin lees |
| abstract | An object of the present invention is to provide a method for producing cooked liquor using mirin lees, which contains a lot of umami components and has a low salt concentration, by effectively utilizing mirin lees which had to be treated as feed or waste. SOLUTION: Soybeans or defatted processed soybeans and mirin lees are used as raw materials, and koji obtained by reacting these raw materials with koji mold is mixed with sake semen as another raw material, and the fermented moromi is pressed. To get cooked sake. Salt can be added, but the salt concentration can be about 2%. It is preferable that the mass of the soybean or the defatted soybean is 1 to 3 times the mass of the mirin cake. [Selection diagram] Fig. 1 |
| priorityDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.