http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H1146748-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ff7b893ed35f52634c6628c7a5a8aebe |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 1997-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4afe0a8cdbb48cecc33e3563e6818c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e7c3f21d27d28a55d317dca6f35fb8e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3171b9e984909ceba8390036c55d7a85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fc5434325051d24706b6df2c76644a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c0be8895713f7f202d5ff9711cb587f |
| publicationDate | 1999-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H1146748-A |
| titleOfInvention | Sake mother and sake manufacturing method |
| abstract | (57) [Summary] [Purpose] Utilizing lactic acid bacteria without adding lactic acid for brewing, A new type of sake and other alcoholic beverages having a different organic acid composition from the conventional one are produced without losing the original flavor of sake by growing the mother in a short period of time under the same temperature conditions as in the case of a normal fast-brewed sake mother. SOLUTION: A lactic acid bacterium strain that grows quickly and has high acidity is isolated from a waste liquor mother, and a strain excellent in lactic acid productivity is selected from the strain. A short-term mountain waste sake mother is produced using lactic acid bacteria having excellent low-temperature growth and lactic acid-producing ability. Using this short-term mountain waste sake mother, mash preparation is carried out to produce sake having a lactic acid content or ratio that is specifically high with the same degree of acidity as before. Further, by using germ rice in combination with steamed rice in the mash production process, the content of acetic acid and pyruvic acid, which are undesirable as the flavor of sake, can be suppressed, and a different organic acid composition can be obtained with the same total acidity as before. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011206006-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112063480-A |
| priorityDate | 1997-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.