JPH10215848A - Production of alcoholic drinks - Google Patents
Production of alcoholic drinksInfo
- Publication number
- JPH10215848A JPH10215848A JP10017652A JP1765298A JPH10215848A JP H10215848 A JPH10215848 A JP H10215848A JP 10017652 A JP10017652 A JP 10017652A JP 1765298 A JP1765298 A JP 1765298A JP H10215848 A JPH10215848 A JP H10215848A
- Authority
- JP
- Japan
- Prior art keywords
- dietary fiber
- beer
- alcoholic drinks
- water
- soluble
- 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.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、酒類の製造方法に
関し、詳しくは食物繊維を含有する酒類の製造方法に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing alcoholic beverages, and more particularly, to a method for producing alcoholic beverages containing dietary fiber.
【０００２】[0002]
【従来の技術】ビール，発泡酒などの酒類の製造におい
て、外来の水溶性食物繊維を麦汁およびその発酵液ある
いは発酵終了液などに直接添加することで、食物繊維を
含有する酒類を製造した例は過去に見られない。ビール
や日本酒などの酒類を製造する場合、主原料に副原料を
加えて製造することが多いが、添加が許容される副原料
は酒税法で規定されている。酒類の製造技術はほぼ確立
されているが、時代によって、好みの指向が変化するの
に対応して、使用原料や個々の工程に種々の技術開発が
行われている。近年は、人々の健康への関心の高まりと
共に、食品分野においてもヘルシーなものへの要求が強
くなりつつある。また、食生活の変化に伴い、食物繊維
などの特定成分の摂取量の不足が問題とされている。し
かし、酒類の場合は、使用原料や製法に一定の制約があ
るため、画期的な製品を生み出すには至らず、アルコー
ル濃度を低く抑えたものや、薬草などを配合したもの等
が上市されているにすぎない。2. Description of the Related Art In the production of alcoholic beverages such as beer and low-malt beer, alcoholic beverages containing dietary fiber have been produced by directly adding exogenous water-soluble dietary fiber to wort and its fermented liquid or fermented liquid. Examples are not seen in the past. In the case of producing alcoholic beverages such as beer and sake, secondary ingredients are often added to the main ingredient, but the supplementary ingredients which are allowed to be added are regulated by the Liquor Tax Law. Alcohol production technology has been almost established, but various technologies have been developed for raw materials used and individual processes in response to changes in the preference of tastes with the times. In recent years, with the increasing interest in people's health, the demand for healthy foods has been increasing in the food field. In addition, with a change in dietary habits, there is a problem of insufficient intake of specific components such as dietary fiber. However, in the case of alcoholic beverages, there are certain restrictions on the raw materials used and the manufacturing method, so it has not been possible to produce innovative products, and products with a low alcohol concentration or those containing medicinal herbs etc. have been put on the market. It's just that.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、上記
の健康指向に応え、食物繊維不足の問題を解消し、かつ
コク味のある酒類を提供することである。SUMMARY OF THE INVENTION It is an object of the present invention to provide a liquor with a rich taste that meets the above-mentioned health tendency, solves the problem of dietary fiber deficiency, and has a rich taste.
【０００４】[0004]
【課題を解決するための手段】すなわち、本発明は酒類
を製造するにあたり、酵母難資化性水溶性食物繊維（但
し、難消化性デキストリンおよびその加水分解物を除
く。）を副原料に使用することを特徴とする酒類の製造
方法である。That is, in the production of alcoholic beverages, the present invention uses, as an auxiliary material, water-soluble dietary fiber which is intractable by yeast (excluding indigestible dextrin and its hydrolyzate). A method for producing alcoholic beverages.
【０００５】[0005]
【発明の実施の形態】食物繊維は、「人間の消化酵素で
は消化されない食品中の多糖類を主体とした高分子成分
の総体」とみなされている〔綾野、ジャパンフードサイ
エンス、１２、２７〜３７（１９８８）〕。食物繊維の
種類は非常に多く、含まれる種類も食品素材により異な
るが、通常は水溶性食物繊維と不溶性食物繊維に大別さ
れる。本発明に用いる酵母難資化性水溶性食物繊維、す
なわち酵母により資化されないか、殆ど資化されない水
溶性食物繊維としては、α−１，４、α−１，６グルカ
ン（プルラン）やペクチン，水溶性トウモロコシ食物繊
維，カラギーナンなどがある。これら物質の生理作用と
して、整腸作用や血糖値上昇抑制作用などが動物実験で
認められている〔伊藤、月間フードケミカル、９、７８
〜８３、（１９９０）〕。DETAILED DESCRIPTION OF THE INVENTION Dietary fiber is regarded as "the total of high molecular components mainly composed of polysaccharides in foods which cannot be digested by human digestive enzymes" [Ayano, Japan Food Science, 12, 27-. 37 (1988)]. There are many types of dietary fiber, and the type of dietary fiber varies depending on the food material. However, it is generally classified into water-soluble dietary fiber and insoluble dietary fiber. The yeast assimilable water-soluble dietary fiber used in the present invention, that is, the water-soluble dietary fiber that is not assimilated or hardly assimilated by yeast includes α-1,4, α-1,6 glucan (pullulan) and pectin. And water-soluble corn dietary fiber and carrageenan. As a physiological action of these substances, an intestinal regulation action, a blood sugar level increase suppression action, and the like have been observed in animal experiments [Ito, Monthly Food Chemical, 9, 78
83 (1990)].
【０００６】酒税法上においては、ビールの副原料とし
て使用できる「糖類」とは、「例えばぶどう糖、果糖、
しょ糖、麦芽糖のように比較的低分子で水に溶け、一般
に甘味を有する炭水化物またはこれらの混合物をいう」
と定義している。また、注釈として「比較的低分子とは
三糖類以下のものをいう」とある。酒税法では、「糖
類」における糖組成については明記されていないが、上
記の定義を解釈すれば、糖組成において「三糖類以下の
糖を５０％以上含み、かつ平均重合度が３以下のもの」
が望ましいと考えられる。そこで、本発明では、ビール
に使用するときは水溶性食物繊維は加水分解等の処理に
より上記要件を満足させたものを使用することが望まし
い。[0006] According to the Liquor Tax Law, "sugars" that can be used as an auxiliary material of beer include "for example, glucose, fructose,
It refers to carbohydrates, such as sucrose and maltose, which are relatively low molecular weight and soluble in water and generally have a sweet taste or mixtures thereof. "
Is defined. In addition, there is a comment that “relatively low molecules refer to those having trisaccharides or less”. Although the liquor tax law does not specify the sugar composition of "sugars", interpreting the above definition means that the sugar composition contains "50% or more of sugars not more than trisaccharides and an average degree of polymerization of 3 or less.""
Is considered desirable. Therefore, in the present invention, when used in beer, it is desirable to use a water-soluble dietary fiber which satisfies the above requirements by a treatment such as hydrolysis.
【０００７】本発明の酒類の製造法を、ビールの場合を
例にして説明すると、プルラン等の水溶性食物繊維を麦
汁およびその発酵液あるいは発酵終了液などに直接添加
することにより、食物繊維を含有するビールを製造する
のである。ビール醸造においては、麦芽に由来する加水
分解酵素（α−アミラーゼ，β−アミラーゼ，α−グル
コシダーゼなど）によって糖化工程中に澱粉の液化と糖
化を行い、発酵性糖類とデキストリン等が生成する。し
かし、前記プルラン等の食物繊維は存在しない。つま
り、外来のこれら食物繊維を添加しない限り、麦芽や澱
粉あるいは他の糖類等由来のプルラン等の食物繊維は存
在し得ない。さらに、本発明に使用するプルラン等の食
物繊維は、醸造用酵母によってはほとんど資化されない
非発酵性の糖であるので、麦汁およびその発酵液あるい
は発酵終了液などに直接添加すると、その含量をほとん
ど変えることなく最終製品に移行することになる。The method for producing alcoholic beverages of the present invention will be described with reference to the case of beer as an example. By adding water-soluble dietary fiber such as pullulan directly to wort and its fermented liquid or fermented liquid, it is possible to produce a dietary fiber The beer containing is manufactured. In beer brewing, starch is liquefied and saccharified during the saccharification step by a hydrolase derived from malt (α-amylase, β-amylase, α-glucosidase, etc.) to produce fermentable sugars and dextrin. However, there is no dietary fiber such as pullulan. That is, unless these exogenous dietary fibers are added, dietary fibers such as malt, starch, or pullulan derived from other saccharides cannot be present. Furthermore, dietary fiber such as pullulan used in the present invention is a non-fermentable sugar that is hardly assimilated by brewer's yeast. Will be transferred to the final product with little change.
【０００８】プルラン等の食物繊維の添加時期は、ビー
ルの製造工程における仕込工程，発酵工程，貯酒工程お
よび容器詰め工程中のいずれでも良いが、好ましくは仕
込工程中の麦汁を煮沸処理する前が良い。その理由は、
麦汁は通常１００℃で１〜２時間程度の煮沸処理により
完全に殺菌され、その後無菌的に工程を行えば、特に殺
菌工程を必要としないからである。また、食物繊維の添
加量については適宜決定すればよいが、一般的にはビー
ルなどの酒類中の濃度が０．１〜３．０％、好ましくは
０．２〜２．０％となるように添加する。ビールを製造
するにあたり、食物繊維を添加すること以外は、従来の
製造法や使用原料等をほとんど変える必要がない。The dietary fiber such as pullulan may be added at any time during the preparation step, fermentation step, liquor storage step and container packing step in the beer production step, but preferably before the wort is boiled during the preparation step. Is good. The reason is,
This is because wort is usually completely sterilized by boiling treatment at 100 ° C. for about 1 to 2 hours, and if the process is then performed aseptically, a sterilization process is not particularly required. The amount of dietary fiber added may be determined as appropriate, but generally the concentration in alcoholic beverages such as beer is 0.1 to 3.0%, preferably 0.2 to 2.0%. To be added. In producing beer, there is almost no need to change the conventional production method and raw materials used, except for adding dietary fiber.
【０００９】本発明によれば、プルランなどの食物繊維
がビール中に存在することによって、その特徴的なコク
味，風味など食物繊維特有の味を明確に呈する新しいタ
イプのビールまたはビール様酒類が得られる。According to the present invention, a new type of beer or beer-like liquor which clearly exhibits a characteristic taste of dietary fiber such as characteristic kokumi and flavor due to the presence of dietary fiber such as pullulan in beer. can get.
【００１０】[0010]
【実施例】以下に、本発明を実施例により具体的に説明
する。なお、実施例においては、パイロット試験として
４００Ｌ醸造設備を使用してビールを製造した。図１
は、４００Ｌ醸造設備（仕込）の略図と各容器の最大許
容量を示したもので、仕込槽，仕込釜および煮沸釜はそ
れぞれ撹拌器と蒸気ジャケットを装備しており、種々の
温度パターンをとることができる。濾過槽下部にはステ
ンレス製網があり、その上部に麦芽の穀皮が堆積し、液
と分離される。煮沸釜ではホップを加えて麦汁を煮沸す
る。沈澱槽では煮沸後、沈澱してくる粕を分離する。ま
た、これらは配管により連結した設備であり、各容器中
の液体は、ポンプにより連接する容器に移すことができ
る。粕を除いた麦汁は、プレートクーラーにより発酵温
度にまで冷却されて４００Ｌ発酵タンクに移される。４
００Ｌ発酵タンクはブラインコントロールにより温度制
御ができる。発酵液はビール濾過器（サッポロビール社
製）により酵母を取り除かれる。The present invention will be described below in more detail with reference to examples. In the examples, beer was manufactured using a 400 L brewing facility as a pilot test. FIG.
Shows the schematic diagram of the 400L brewing equipment (preparation) and the maximum allowable capacity of each vessel. The brewing tank, brewing pot and boiling pot are equipped with stirrers and steam jackets, respectively, and take various temperature patterns. be able to. There is a stainless steel mesh at the bottom of the filtration tank, and malt husk is deposited on the top of the mesh, and separated from the liquid. In a boiling pot, hops are added to boil the wort. After boiling in the sedimentation tank, the precipitated cake is separated. These are facilities connected by piping, and the liquid in each container can be transferred to the connected container by a pump. The wort excluding the cake is cooled to a fermentation temperature by a plate cooler and transferred to a 400 L fermentation tank. 4
The temperature of the 00L fermentation tank can be controlled by brine control. The yeast is removed from the fermented liquid by a beer filter (manufactured by Sapporo Beer).
【００１１】参考例１ 市販のプルラン（商品名：プルランＰＦ−１０、林原商
事販売）を使用した。このプルランにプルラナーゼとグ
ルコアミラーゼを作用させて三糖類以下の糖類を５０％
以上含み、かつ食物繊維含量３７％の加水分解物を得
た。なお、分解物の還元糖はSomogyi-Nelson法で、分解
前の全糖はフェノール硫酸法でそれぞれ測定した。還元
糖量に対する全糖量の比を算出したところ、２．７０で
あった。Reference Example 1 A commercially available pullulan (trade name: Pullulan PF-10, sold by Hayashibara Shoji) was used. A pullulanase and a glucoamylase are allowed to act on this pullulan to reduce the saccharides less than trisaccharide to 50%
A hydrolyzate containing the above and having a dietary fiber content of 37% was obtained. In addition, the reducing sugar of the decomposition product was measured by the Somogyi-Nelson method, and the total sugar before decomposition was measured by the phenol sulfate method. The calculated ratio of the total sugar amount to the reducing sugar amount was 2.70.
【００１２】実施例１ 図２の糖化ダイアグラムに従って、まず仕込釜に所定量
のプルラン混合物（プルランにグルコースとマルトース
を添加し、三糖類以下の糖類の含量が５０％以上で食物
繊維を３７％含有するもの）と所定量のコーンスターチ
および粉砕麦芽５ｋｇを投入し、１００℃まで４０分で
昇温し、１００℃で２０分間保持した。これによりプル
ラン以外の糖類はほぼ液化される。また、仕込槽では、
粉砕麦芽４５ｋｇを濃度約２０％のスラリーとして、仕
込釜で液化された液と混合し、糖化した。これにより液
化された糖あるいは麦芽の糖類の殆どが糖化されるが、
プルラン混合物中の食物繊維は未分解のままである。こ
の麦汁に泥状ビール酵母を加え、５〜１１℃で発酵させ
た後、０℃で貯酒を行った。次いで、発酵液を濾過した
ものを瓶詰めして製品ビールとした。Example 1 According to the saccharification diagram of FIG. 2, first, a predetermined amount of a pullulan mixture (glucose and maltose were added to pullulan, the content of saccharides less than trisaccharides was 50% or more, and the content of dietary fiber was 37%) And a predetermined amount of cornstarch and 5 kg of ground malt were charged, heated to 100 ° C in 40 minutes, and kept at 100 ° C for 20 minutes. Thereby, sugars other than pullulan are almost liquefied. Also, in the preparation tank,
45 kg of the crushed malt was mixed as a slurry having a concentration of about 20% with the liquid liquefied in the charging kettle to saccharify. This saccharifies most of the liquefied sugar or malt sugar,
The dietary fiber in the pullulan mixture remains undegraded. Muddy beer yeast was added to the wort, fermented at 5 to 11 ° C, and then stored at 0 ° C. Next, the filtered fermentation liquor was bottled to obtain a product beer.
【００１３】既に述べたとおり、食物繊維は酵母によっ
て資化されないため、ビール中に食物繊維はそのまま存
在する。なお、本試験では、副原料比率を対麦芽換算で
４０％とした。また、プルラン混合物の添加量をＡ：０
ｋｇ、Ｂ：５ｋｇ、Ｃ：１０ｋｇ、Ｄ：２０ｋｇの４水
準とし、通常ビールの副原料であるコーンスターチの添
加量をＡ：２０ｋｇ、Ｂ：１５ｋｇ、Ｃ：１０ｋｇ、
Ｄ：０ｋｇとした。As already mentioned, dietary fiber is present in beer as it is because it is not assimilated by yeast. In this test, the ratio of the auxiliary material was set to 40% in terms of malt. Further, the addition amount of the pullulan mixture was A: 0.
kg, B: 5 kg, C: 10 kg, D: 20 kg, and the addition amount of corn starch, which is an auxiliary material of beer, is A: 20 kg, B: 15 kg, C: 10 kg,
D: 0 kg.
【００１４】試験例１ 上記実施例１で得た４種類の食物繊維含有ビールについ
て仮性エキス含量（重量％）を測定したところ、次のよ
うな結果が得られた。なお、記号Ａ〜Ｄは、実施例１の
記載に対応する製品ビールを示す。 Ａ：１．６２，Ｂ：１．７０，Ｃ：２．０３，Ｄ：２．
４８Test Example 1 The content of the temporary extract (% by weight) was measured for the four types of dietary fiber-containing beers obtained in Example 1 above, and the following results were obtained. Symbols A to D indicate product beers corresponding to the description in Example 1. A: 1.62, B: 1.70, C: 2.03, D: 2.
48
【００１５】上記結果から明らかなように、食物繊維の
添加量が多いもの程仮性エキス含量が高く、これは添加
した食物繊維が最終製品に移行していることに起因する
ものと考えられる。ここでいう仮性エキスとは、アルコ
ールを含んだままの発酵液の比重から求めた２０℃／２
０℃における重量％である。As is clear from the above results, the higher the amount of added dietary fiber, the higher the content of the pseudo extract, which is considered to be due to the fact that the added dietary fiber is transferred to the final product. The pseudo extract herein means 20 ° C./2 determined from the specific gravity of the fermented liquor containing alcohol.
% By weight at 0 ° C.
【００１６】試験例２ 実施例１で得た４種類の食物繊維含有ビールについて官
能検査を１０名のパネラーで行ったところ、食物繊維の
添加量多い製品程味において濃味とコク味があり、無添
加のビールとは明らかに味が異なるという評価が得られ
た。また、記号Ｃで表される製品（すなわち、副原料の
コーンスターチの半量を食物繊維で置き換えたもの）は
コク味のバランスが最も良いとの評価を得た。Test Example 2 A sensory test was conducted on four types of dietary fiber-containing beer obtained in Example 1 with 10 panelists. As a result, products having a higher amount of dietary fiber had a richer and richer taste. The evaluation that the taste was clearly different from that of the beer without additive was obtained. Further, the product represented by the symbol C (that is, a product obtained by replacing half of the corn starch as an auxiliary material with dietary fiber) was evaluated as having the best kokumi balance.
【００１７】[0017]
【発明の効果】酒類を製造するにあたり、本発明の方法
に従い食物繊維を直接添加することにより、食物繊維を
含有するビール等の酒類を製造することが可能となっ
た。しかも、食物繊維を比較的多く含有させることによ
って、香味がすぐれ、特にコク味のある、従来品に見ら
れないタイプの酒類を製造することが可能である。According to the present invention, by directly adding dietary fiber in accordance with the method of the present invention, alcoholic beverages such as beer containing dietary fiber can be produced. In addition, by containing a relatively large amount of dietary fiber, it is possible to produce a type of alcoholic beverage having an excellent flavor, especially a richness, and not found in conventional products.
【図１】 ４００Ｌ醸造設備（仕込）であり、麦汁を製
造するための一連の装置を示し、各装置の許容量も示し
た。FIG. 1 is a 400L brewing facility (preparation), showing a series of devices for producing wort, and also showing the permissible amount of each device.
【図２】 実施例１における糖化ダイアグラムである。
横軸方向は時間、縦軸方向は温度である。仕込釜のマイ
シェは仕込槽に送られ混合される。FIG. 2 is a saccharification diagram in Example 1.
The horizontal axis represents time, and the vertical axis represents temperature. The maiche in the charging pot is sent to the charging tank and mixed.
Claims (4)
水溶性食物繊維（但し、難消化性デキストリンおよびそ
の加水分解物を除く。）を副原料に使用することを特徴
とする酒類の製造方法。1. A method for producing alcoholic beverages, which comprises using, as an auxiliary material, yeast-insoluble water-soluble dietary fiber (excluding indigestible dextrin and its hydrolyzate). Method.
有する酒類。2. Alcoholic beverages containing dietary fiber obtained by the method according to claim 1.
記載の製造方法。3. The liquor is beer or happoshu.
The manufacturing method as described.
記載の酒類。4. The liquor is beer or happoshu.
Alcohol as described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10017652A JPH10215848A (en) | 1998-01-14 | 1998-01-14 | Production of alcoholic drinks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10017652A JPH10215848A (en) | 1998-01-14 | 1998-01-14 | Production of alcoholic drinks |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15828494A Division JP3304201B2 (en) | 1994-06-17 | 1994-06-17 | Alcohol production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10215848A true JPH10215848A (en) | 1998-08-18 |
Family
ID=11949795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10017652A Pending JPH10215848A (en) | 1998-01-14 | 1998-01-14 | Production of alcoholic drinks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10215848A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000024864A1 (en) * | 1998-10-26 | 2000-05-04 | Triantafylloy Oeste Angeliki | Preparation of wort and beer of high nutritional value, and corresponding products |
| WO2002020712A1 (en) * | 2000-09-05 | 2002-03-14 | Lion Nathan Brands Company Limited | High soluble dietary fibre fermented beverage and process for its production |
| KR20020024015A (en) * | 2002-01-07 | 2002-03-29 | 주식회사 명주정 | Method for manufacturing functional alcoholic beverage containing functional components |
| JP2004536604A (en) * | 2001-07-26 | 2004-12-09 | ダニスコ・ユーエスエー・インコーポレーテッド | How to enhance the richness and taste of malt beverages |
| JP2009136186A (en) * | 2007-12-05 | 2009-06-25 | Sapporo Breweries Ltd | Effervescent alcoholic beverage and method for producing the same |
| JP5473177B1 (en) * | 2013-07-23 | 2014-04-16 | 三和酒類株式会社 | A method for improving the taste of shochu by diluting with water to adjust the alcohol concentration |
-
1998
- 1998-01-14 JP JP10017652A patent/JPH10215848A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000024864A1 (en) * | 1998-10-26 | 2000-05-04 | Triantafylloy Oeste Angeliki | Preparation of wort and beer of high nutritional value, and corresponding products |
| AU754790B2 (en) * | 1998-10-26 | 2002-11-28 | Fibeer Ab | Preparation of wort and beer of high nutritional value, and corresponding products |
| WO2002020712A1 (en) * | 2000-09-05 | 2002-03-14 | Lion Nathan Brands Company Limited | High soluble dietary fibre fermented beverage and process for its production |
| JP2004536604A (en) * | 2001-07-26 | 2004-12-09 | ダニスコ・ユーエスエー・インコーポレーテッド | How to enhance the richness and taste of malt beverages |
| EP2261314A2 (en) | 2001-07-26 | 2010-12-15 | Danisco A/S | A process for enhancing the body and taste of malt beverages |
| JP2012061013A (en) * | 2001-07-26 | 2012-03-29 | Danisco Usa Inc | Method for enhancing body and taste of malt beverage |
| EP1417296B2 (en) † | 2001-07-26 | 2016-08-24 | DuPont Nutrition Biosciences ApS | A process for enhancing the body and taste of malt beverages |
| KR20020024015A (en) * | 2002-01-07 | 2002-03-29 | 주식회사 명주정 | Method for manufacturing functional alcoholic beverage containing functional components |
| JP2009136186A (en) * | 2007-12-05 | 2009-06-25 | Sapporo Breweries Ltd | Effervescent alcoholic beverage and method for producing the same |
| JP5473177B1 (en) * | 2013-07-23 | 2014-04-16 | 三和酒類株式会社 | A method for improving the taste of shochu by diluting with water to adjust the alcohol concentration |
| JP2015019650A (en) * | 2013-07-23 | 2015-02-02 | 三和酒類株式会社 | Method for improving taste of shochu diluted with water for control of alcohol concentration |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3304201B2 (en) | Alcohol production method | |
| CN103992896B (en) | A kind of brew method of Puffer-type foaming pure mellow wine | |
| CN103468464B (en) | The beer flavor beverage of high voitol and high furanone content | |
| CN107201283A (en) | The method that a kind of pair of wine with dregs saccharification prepares oat generation great waves beer | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| JP5727695B2 (en) | Method for producing sparkling beverage | |
| CN103255014A (en) | Method for brewing 10-degree light black beer | |
| CN109706015A (en) | Whole wheat light flavour dark beer and preparation method thereof | |
| CN100419058C (en) | Process for producing low-heat beer | |
| US5294450A (en) | Colorless flavored malt beverage and method for making the same | |
| CN100582211C (en) | Low-alcohol high-concentration isomaltose hypgather beer and producing method for the same | |
| CN101781616A (en) | Roxburgh rose beer and preparation method thereof | |
| CN114350460B (en) | Quinoa beer and preparation method thereof | |
| JPH10215848A (en) | Production of alcoholic drinks | |
| JP3609372B2 (en) | Liquor production method | |
| CN1173538A (en) | Sang Beer | |
| JP3296433B2 (en) | Alcohol production method | |
| JP4448911B2 (en) | Method for producing beer, sparkling liquor or beer-like alcoholic beverage containing phosphorylated oligosaccharide | |
| JP6871468B1 (en) | Manufacturing method of effervescent fermented malt beverage | |
| JP4494123B2 (en) | Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method | |
| KR100509165B1 (en) | Fermented liquor using purified enzyme and dried koji and preparation method thereof | |
| CN101781615A (en) | Method for preparing ginger beer | |
| CN1464043A (en) | Novel beer | |
| JPH11127839A (en) | Production of wine | |
| CN104130890A (en) | Ginseng beer and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20040525 |