JPH1052253A - Production of sparkling liquor and sparkling liquor - Google Patents
Production of sparkling liquor and sparkling liquorInfo
- Publication number
- JPH1052253A JPH1052253A JP33844896A JP33844896A JPH1052253A JP H1052253 A JPH1052253 A JP H1052253A JP 33844896 A JP33844896 A JP 33844896A JP 33844896 A JP33844896 A JP 33844896A JP H1052253 A JPH1052253 A JP H1052253A
- Authority
- JP
- Japan
- Prior art keywords
- malt
- liquid
- fermentation
- boiling
- saccharified
- 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.)
- Granted
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、青果物（野菜、果
物）の特徴を生かした芳香性を有し、甘み、苦みのバラ
ンスのよい健康な発泡酒の製造方法及び発泡酒に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a healthy low-malt beer which has an aromatic characteristic utilizing the characteristics of fruits and vegetables (vegetables and fruits), has a good balance of sweetness and bitterness, and a low-malt beer.
【０００２】[0002]
【従来の技術】発泡酒は、例えば、ビール等のように、
麦芽を原料の一部として発酵させたときにできる炭酸ガ
スを酒の中に自然に保有させるようにしたものと、人工
的に炭酸ガスを吹き込んだものとがあり、爽快な味、手
軽さから世界中で愛飲されている。2. Description of the Related Art Happoshu is used, for example, as in beer.
There are two types: one that naturally retains the carbon dioxide that is produced when fermenting malt as a part of the raw material, and one that artificially injects carbon dioxide into the sake. It is loved around the world.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、ビール
は原料が限られており、味については深さを追求するこ
とに限られ、爽快さ、苦みのみが秀で、甘み、まろやか
さ、芳香性が弱く全体としてのバランスが悪いという問
題がある。However, beer is limited in its raw materials, its taste is limited to pursuing depth, its exhilaration and bitterness are excellent, and its sweetness, mellowness and aroma are excellent. There is a problem that it is weak and the balance as a whole is poor.
【０００４】本発明は、上記事情に鑑みてなされたもの
であり、青果物のもつ豊かな特徴を生かした甘み、まろ
やかさ、芳香性が独特で、かつ健康な発泡酒及びその製
造方法を提供することを目的としている。The present invention has been made in view of the above circumstances, and provides a healthy low-malt beer that is unique in sweetness, mellowness, and aromaticity and makes use of the rich characteristics of fruits and vegetables, and a method for producing the same. It is intended to be.
【０００５】[0005]
【課題を解決するための手段】本発明の発泡酒の製造方
法の一つは、モルトエクストラクト又は麦芽を糖化した
無濃縮液と、ホップと、糖類と、青果物の果肉部分又は
前記青果物を前もって糖化した後の液汁とを混ぜ合わせ
る混合工程、前記混合工程で混ぜ合わされた前記混合液
を煮沸する煮沸工程、前記煮沸した煮液から固形分を除
去するろ過工程、前記ろ過後前記煮液を冷却して煮汁を
得る冷却工程、前記冷却後前記煮汁に酵母を加えて所定
時間アルコール発酵させて発酵液を得る発酵工程、前記
発酵工程後前記発酵液を所定時間熟成させて発泡酒を得
る熟成工程、を有する。SUMMARY OF THE INVENTION One of the methods of the present invention for producing low-malt beer is that a malt extract or a non-concentrated liquid obtained by saccharifying malt, hops, saccharides, the pulp portion of the fruit or vegetable or the fruit or vegetable is prepared in advance. A mixing step of mixing the saccharified sap, a boiling step of boiling the mixed liquid mixed in the mixing step, a filtration step of removing solids from the boiled liquid, and cooling the filtered liquid after the filtration. A fermentation step of adding a yeast to the broth after the cooling and fermenting the alcohol for a predetermined time to obtain a fermented liquid, and a maturing step of aging the fermented liquid for a predetermined time after the fermentation step to obtain a low-malt beer And
【０００６】また、本発明の発泡酒の一つは、モルトエ
キストラクト又は麦芽を糖化した無濃縮液と、青果物の
果肉部分又は青果物を糖化した糖化液とを主成分として
発酵させて得た発泡酒である。[0006] One of the low-malt beer of the present invention is a low-malt extract obtained by fermenting malt extract or malt saccharified non-concentrated liquid and a saccharified liquid obtained by saccharifying the fruit pulp portion or the green fruits and vegetables. It is sake.
【０００７】本発明の発泡酒の製造方法の二つは、麦芽
と、青果物の果肉と、水とを混合して糖化する糖化工
程、この糖化した糖化液をろ過するろ過工程、このろ過
後固形物を取り除いたろ過液にホップを加えるホップ添
加工程、このホップを加えた後煮沸する煮沸工程、この
煮沸した煮液をろ過するろ過工程、このろ過工程で得ら
れたろ過液を冷却する冷却工程、この冷却した煮汁に酵
母を加えて所定時間アルコール発酵させて発酵液を得る
発酵工程、この発酵工程後この発酵液を所定時間熟成さ
せて発泡酒を得る熟成工程、を有する。[0007] Two of the methods for producing low-malt beer of the present invention include a saccharification step of saccharifying malt, fruit and vegetable pulp, and water, a filtration step of filtering the saccharified saccharified liquid, and a solid step after the filtration. A hop addition step of adding hops to the filtrate from which the matter has been removed, a boiling step of boiling after adding the hop, a filtration step of filtering the boiled liquid, and a cooling step of cooling the filtrate obtained in the filtration step A fermentation step in which yeast is added to the cooled broth and fermented with alcohol for a predetermined time to obtain a fermented liquid; and a fermentation step in which the fermented liquid is aged for a predetermined time after this fermentation step to obtain low-malt beer.
【０００８】本発明の発泡酒の二つは、麦芽と青果物の
果肉とに水を加えてこれらを糖化させた糖化液を主成分
として発酵させて得た発泡酒である。[0008] Two of the happoshu of the present invention are happoshu obtained by adding water to malt and fruit and vegetable pulp and saccharifying them with fermentation with a saccharified liquid as a main component.
【０００９】本発明の発泡酒の製造方法では、前記青果
物の果肉部分又は青果物を糖化した糖化液を原料として
用いることにより、炭酸ガスの爽快さ、ホップの苦みに
対して、青果物特有の甘み、芳香性が強くなり、全体と
してまろやかで飲み口が爽快な発泡酒を得ることを可能
としている。In the method for producing low-malt beer of the present invention, by using a saccharified liquid obtained by saccharifying the pulp portion of the fruits or vegetables or the fruits and vegetables as a raw material, the refreshing carbon dioxide gas and the bitterness of the hops, the sweetness unique to the fruits and vegetables, The aromaticity becomes stronger, and it is possible to obtain a low-malt beer that is round and refreshing as a whole.
【００１０】[0010]
【発明の実施の形態】以下、図面を参照して本発明の実
施の形態について述べる。Embodiments of the present invention will be described below with reference to the drawings.
【００１１】図１は本発明の第一の実施の形態に係る原
料の一部に青果物を使用した発泡酒の製造工程を示す製
造工程図である。FIG. 1 is a production process diagram showing a production process of a low-malt beer using fruits and vegetables as a part of raw materials according to the first embodiment of the present invention.
【００１２】図１に示すように、本実施の形態の発泡酒
の製造方法においては、まず、混合煮沸工程１で、煮釜
に、原料としてモルトエクストラクト（例えば、大麦麦
芽をミーリングによって破砕した後、糖化を行い、その
糖化液から麦芽粕を取り除いて濃縮したもの）又は麦芽
を糖化した無濃縮液を、総重量（水を除いて）に対して
１５〜９０％、同じく糖類の一例としての砂糖を１〜１
５％、同じくホップを０．５〜３％、及び同じく青果物
の果肉部分又は青果物を前もって糖化した後の液汁を５
〜７０％入れて混合し、これを水で溶いて約１時間煮沸
する。As shown in FIG. 1, in the method for producing a low-malt beer according to the present embodiment, first, in a mixed boiling step 1, malt extract (for example, barley malt is crushed by milling) as a raw material in a boiling pot. After that, saccharification is performed, malt cake is removed from the saccharified liquid and concentrated) or a non-concentrated liquid obtained by saccharifying malt is 15 to 90% of the total weight (excluding water), as an example of saccharides. 1 to 1 sugar
5%, also 0.5-3% of hops, and 5% of sap after saccharifying the pulp portion of the fruits or vegetables in advance.
Add ~ 70% and mix, dissolve in water and boil for about 1 hour.
【００１３】なお、ここで、煮沸工程１の煮沸に使用す
る水は、酒造に適したわき水等、いわゆる銘水を利用す
るとなお良い。Here, as the water used for the boiling in the boiling step 1, it is more preferable to use so-called name water, such as side water suitable for sake brewing.
【００１４】煮沸工程１の煮沸後、ろ過工程２に移り、
ろ過機で煮液をろ過して固形分を取り除き、冷却工程３
に移る。After boiling in the boiling step 1, the process proceeds to the filtration step 2,
Filter the boiled liquid with a filter to remove solids,
Move on to
【００１５】冷却工程３は、煮液を急速冷却することに
より行うが、このときに不溶解性物質が凝固沈澱したと
きは、再度、ろ過を繰り返して清澄な煮汁を得る。The cooling step 3 is performed by rapidly cooling the boiled liquid. When the insoluble substance solidifies and precipitates at this time, the filtration is repeated again to obtain a clear boiled liquid.
【００１６】上記の煮沸工程１〜冷却工程３の各工程を
経ることにより、発酵の準備が完了する。[0016] Preparation of fermentation is completed through the above-mentioned steps of boiling step 1 to cooling step 3.
【００１７】そして、次の発酵工程４では、冷却により
発酵に適切な温度になった煮汁に、酵母を加え、室温８
℃〜１５℃、煮汁の液温７℃〜２３℃内外で３〜１０日
間アルーコール発酵（主発酵）が行なわれ、発酵液が得
られる。この間、液中に生じたオリは適宜除去される。Then, in the next fermentation step 4, yeast is added to the broth that has been cooled to a temperature suitable for fermentation,
Alcohol fermentation (main fermentation) is carried out at a temperature of 15 ° C to 15 ° C and a liquid temperature of the broth of 7 ° C to 23 ° C for 3 to 10 days to obtain a fermented liquid. During this time, any ori generated in the liquid is appropriately removed.
【００１８】次の熟成工程５では、発酵液を、約３週
間、室温５℃で熟成（後発酵）させる。In the next aging step 5, the fermented liquid is aged (post-fermentation) at room temperature of 5 ° C. for about 3 weeks.
【００１９】これら煮沸工程１〜熟成工程５の工程を完
了すると、青果物特有の甘み、芳香性が強く、まろやか
で飲み口が爽快な、健康的な発泡酒が得られる。When the steps from boiling step 1 to aging step 5 are completed, a healthy low-malt beer with a strong sweetness and aromatic character peculiar to fruits and vegetables, a mellow and refreshing drink can be obtained.
【００２０】発泡酒は、モルトエキストラクト又は麦芽
を糖化した無濃縮液と、青果物の果肉部分又は青果物を
糖化した糖化液とを主成分として発酵させたもので、そ
のまま、又は、加熱による殺菌を施した後、瓶、樽、缶
詰して出荷される。Happoshu is obtained by fermenting a non-concentrated liquid obtained by saccharifying malt extract or malt, and a saccharified liquid obtained by saccharifying the pulp portion of fruits or vegetables or fruits and vegetables. After applying, they are shipped in bottles, barrels and cans.
【００２１】このように本実施の形態の発泡酒の製造方
法では、発泡酒に副原材料として青果物又はその糖化液
を加えることにより、この原材料の豊かな特性を生かす
ことで、味に幅を持たせることができ、副原材料特有の
甘み、芳香性が強くなり、全体としてまろやかで飲み口
が爽快な発泡酒を得ることができる。As described above, in the method for producing happoshu according to the present embodiment, by adding fruits and vegetables or a saccharified liquid thereof as an auxiliary ingredient to happoshu, the rich characteristics of this ingredient are utilized to provide a variety of tastes. The sweetness and aroma characteristic of the sub-ingredients are enhanced, and as a whole, a low-malt beer that is round and refreshing can be obtained.
【００２２】図２は本発明の第２の実施の形態として原
料の一部に青果物の果肉を使用した発泡酒の製造方法を
示す製造工程図である。FIG. 2 is a production process diagram showing a method for producing low-malt beer using a fruit and vegetable pulp as a part of raw materials as a second embodiment of the present invention.
【００２３】図２に示すように、この実施の形態の製造
方法においては、まず麦芽と、青果物の果肉と、水とを
混合して麦芽及び青果物を糖化して糖化液を得る（糖化
工程１１）。As shown in FIG. 2, in the manufacturing method of this embodiment, first, malt, fruit and vegetable pulp and water are mixed to saccharify the malt and the fruits and vegetables to obtain a saccharified solution (saccharification step 11). ).
【００２４】この糖化工程１１の後、糖化液をろ過し粕
等の固形物を除去する（ろ過工程１２）。After the saccharification step 11, the saccharified solution is filtered to remove solids such as cake (filtration step 12).
【００２５】このろ過工程１２の後、煮釜に前記糖化液
とホップとを入れて混合し約１時間煮沸する（煮沸工程
１３）。After the filtration step 12, the saccharified solution and the hops are put in a boiling pot, mixed and boiled for about 1 hour (boil step 13).
【００２６】この煮沸工程１３の後、固形物を除去する
ろ過工程１４に入り、固形物を除去した後、冷却工程１
５に移して煮液を急速冷却して冷却煮汁を得る。前記糖
化工程１１、ろ過工程１２、煮沸工程１３、ろ過工程１
４、冷却工程１５を経ることにより、発酵の準備が完了
する。After the boiling step 13, a filtration step 14 for removing solids is performed. After the solids are removed, a cooling step 1 is performed.
Transfer to 5 and rapidly cool the boiled liquid to obtain a cooled broth. Saccharification step 11, filtration step 12, boiling step 13, filtration step 1
4. The preparation for fermentation is completed through the cooling step 15.
【００２７】そして、次の発酵工程１６は、冷却により
冷たくなった煮汁に、酵母を加え、室温８℃〜１５℃、
煮汁の液温７℃〜２３℃内外で３〜１０日間アルコール
発酵（主発酵）を行い、発酵液を得る。なお、この間、
液中煮生じたオリは必要に応じて適宜除去する。Then, in the next fermentation step 16, yeast is added to the broth cooled by cooling, and the room temperature is 8 ° C. to 15 ° C.
Alcohol fermentation (main fermentation) is performed at a liquid temperature of 7 ° C to 23 ° C for 3 to 10 days to obtain a fermented liquid. During this time,
Debris generated in the liquid is appropriately removed as necessary.
【００２８】発酵工程１６の後、熟成工程１７に移り、
この熟成工程１７では、前記発酵液を約３週間、室温５
℃で熟成（後発酵）させる。After the fermentation step 16, the process proceeds to the aging step 17,
In the aging step 17, the fermented liquor is kept at room temperature for about 3 weeks.
Aging (post fermentation) at ℃.
【００２９】これら糖化工程１１、ろ過工程１２、煮沸
工程１３、ろ過工程１４、冷却工程１５、発酵工程１６
及び熟成工程１７を完了すると、原料の一部である糖化
した青果物の果肉の甘み及び芳香性を有し、まろやかで
爽快な味の発泡酒が得られる。The saccharification step 11, the filtration step 12, the boiling step 13, the filtration step 14, the cooling step 15, the fermentation step 16
When the ripening step 17 is completed, a low-malt beer liquor having the sweetness and aroma of the pulp of saccharified fruits and vegetables, which are a part of the raw material, and having a round and refreshing taste is obtained.
【００３０】このようにして得られた発泡酒は、麦芽
と、青果物の果肉とに、水を加えて、これらを糖化させ
た糖化液を主成分として発酵させた発泡酒であり、その
まま、又は加熱による殺菌処理を施した後、瓶、樽、缶
等に詰められて出荷に供される。The low-malt beer thus obtained is a low-malt beer obtained by adding water to malt and fruit and vegetable pulp and then fermenting a saccharified liquid obtained by saccharifying the malt and the fruit as a main component. After sterilization by heating, it is packed in bottles, barrels, cans, etc., and shipped.
【００３１】このように本実施の形態による発泡酒の製
造方法では、原料として麦芽系及びホップ以外に、青果
物の果肉を用い、しかもこの青果物の果肉は糖化させる
ことにより、澱粉が加わらないので、舌触りがなめらか
で全体としてまろやかで爽快な味の発泡酒を得ることが
できる。As described above, in the method for producing low-malt beer according to the present embodiment, fruit and vegetable pulp is used as a raw material in addition to malt and hops, and since the fruit and vegetable pulp is saccharified, starch is not added. It is possible to obtain low-malt beer with a smooth texture and a mellow and refreshing taste as a whole.
【００３２】なお、青果物の例としては、スイカ、リン
ゴ、ブドウ、ビワ、サクランボ、桃、イチゴ、ナシ、バ
ナナ、甘橘類、キュウイ、ラズベリー、木イチゴ、スモ
モ、アンズ、ブルーベリー、プルーン、レモン、メロ
ン、オレンジ、人参、トマト、カボチャ、ホウレン草、
小松菜、山菜、キャベツ、ピーマン、トウガラシ、ハー
ブ類、モロヘイヤ、三つ葉、テンサイ、ジャガイモ、サ
ツマイモ、サトウキビ、ニンニク、アズキ、ダイズ、ク
リ、スダチ、ユズ、クコ、ココア、緑豆、大根、ソラマ
メ、ウメ、カキ、イチジク、ハチミツ等があるが、これ
に限らず、農産物や青果物ならば適用可能であることは
言うまでもない。Examples of fruits and vegetables include watermelon, apple, grape, loquat, cherry, peach, strawberry, pear, banana, citrus fruit, cucumber, raspberry, tree strawberry, plum, apricot, blueberry, prune, lemon, Melon, orange, carrot, tomato, pumpkin, spinach,
Komatsuna, Wild vegetables, Cabbage, Bell pepper, Capsicum, Herbs, Moroheiya, Trefoil, Sugar beet, Potato, Sweet potato, Sugarcane, Garlic, Azuki, Soybean, Chestnut, Sudachi, Yuzu, Cuco, Cocoa, Green bean, Radish, Broad bean, Ume, Oyster , Figs, honey, etc., but it is needless to say that the present invention is applicable to agricultural products and fruits and vegetables.
【００３３】[0033]
【発明の効果】以上説明したように本発明によれば、青
果物の果肉又は前記青果物を前もって糖化した後の液汁
を原料の一部としているので、炭酸ガスの爽快さ、ホッ
プの苦みに対して、青果物の特有の甘み、芳香性が強く
なり、全体としてまろやかで飲み口が爽快な発泡酒を得
ることができるという効果がある。As described above, according to the present invention, since the fruit pulp of the fruit or vegetable or the juice obtained by saccharifying the fruit or vegetable in advance is used as a part of the raw material, the refreshment of carbon dioxide gas and the bitterness of hops are prevented. In addition, the unique sweetness and aromaticity of the fruits and vegetables are enhanced, and as a whole, mellow and refreshing happoshu can be obtained.
【図１】本発明の第一の実施の形態に係る原料の一部に
青果物を使用した発泡酒の製造工程を示す製造工程図FIG. 1 is a production process diagram showing a production process of a low-malt beer using fruits and vegetables as a part of raw materials according to the first embodiment of the present invention.
【図２】本発明の第２の実施の形態に係る発泡酒の製造
工程を示す製造工程図FIG. 2 is a production process diagram showing a production process of a low-malt beer according to a second embodiment of the present invention.
１…混合煮液工程 ２…ろ過工程 ３…冷却工程 ４…発酵工程 ５…熟成工程 １１…糖化工程 １２…ろ過工程 １３…煮沸工程 １４…ろ過工程 １５…冷却工程 １６…発酵工程 １７…熟成工程 DESCRIPTION OF SYMBOLS 1 ... Mixed boiling liquid process 2 ... Filtration process 3 ... Cooling process 4 ... Fermentation process 5 ... Aging process 11 ... Saccharification process 12 ... Filtration process 13 ... Boiling process 14 ... Filtration process 15 ... Cooling process 16 ... Fermentation process 17 ... Aging process
Claims (4)
無濃縮液と、ホップと、糖類と、青果物の果肉部分又は
前記青果物を前もって糖化した後の液汁とを混ぜ合わせ
る混合工程、 前記混合工程で混ぜ合わされた混合液を煮沸する煮沸工
程、 前記煮沸した煮液から固形分を除去するろ過工程、 前記ろ過後、前記煮液を冷却して煮汁を得る冷却工程、 前記冷却後、前記煮汁に酵母を加えて所定時間アルコー
ル発酵させて発酵液を得る発酵工程、 前記発酵工程後、前記発酵液を所定時間熟成させて発泡
酒を得る熟成工程、 を有することを特徴とする発泡酒の製造方法。1. A mixing step of mixing a non-concentrated liquid obtained by saccharifying malt extract or malt, hops, saccharides, and a pulp portion of a fruit or vegetable or a sap obtained by previously saccharifying the fruit or vegetable, and mixing in the mixing step. A boiling step of boiling the mixed solution obtained, a filtering step of removing solids from the boiled boiling liquid, a cooling step of cooling the boiling liquid to obtain a boiling liquid after the filtration, and adding a yeast to the boiling liquid after the cooling. In addition, a method for producing a low-malt beer, comprising: a fermentation step of obtaining a fermentation liquid by alcohol fermentation for a predetermined time; and, after the fermentation step, an aging step of maturing the fermentation liquid for a predetermined time to obtain a low-malt beer.
無濃縮液と、青果物の果肉部分又は青果物を糖化した糖
化液とを主成分として発酵させたことを特徴とする発泡
酒。2. A low-malt beer obtained by fermenting a non-concentrated liquid obtained by saccharifying malt extract or malt, and a saccharified liquid obtained by saccharifying the pulp portion of a fruit or vegetable or a fruit or vegetable.
糖化する糖化工程、 この糖化した糖化液をろ過するろ過工程、 このろ過後固形物を取り除いたろ過液にホップを加える
ホップ添加工程、 このホップを加えた後煮沸する煮沸工程、 この煮沸した煮液をろ過するろ過工程、 このろ過工程で得られたろ過液を冷却する冷却工程、 この冷却した煮汁に酵母を加えて所定時間アルコール発
酵させて発酵液を得る発酵工程、 この発酵工程後この発酵液を所定時間熟成させて発泡酒
を得る熟成工程、 を有することを特徴とする発泡酒の製造方法。3. A saccharification step in which malt, fruit and vegetable pulp and water are mixed to saccharify, a filtration step in which the saccharified saccharified solution is filtered, and a hop in which hops are added to the filtrate from which solids have been removed after the filtration. Adding step, boiling step after adding the hops, boiling step, filtration step of filtering the boiling liquid, cooling step of cooling the filtrate obtained in the filtration step, adding yeast to the cooled broth and adding A fermentation step of obtaining a fermentation liquor by alcohol fermentation for a period of time, and an aging step of aging the fermentation liquor for a predetermined time after the fermentation step to obtain a happoshu.
を糖化させた糖化液を主成分として発酵させたことを特
徴とする発泡酒。4. A low-malt beer comprising fermenting a saccharified solution obtained by adding water to malt and fruit and vegetable pulp and saccharifying them, as a main component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33844896A JP3012540B2 (en) | 1996-06-05 | 1996-12-18 | Happoshu production method and happoshu |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14270796 | 1996-06-05 | ||
| JP8-142707 | 1996-06-05 | ||
| JP33844896A JP3012540B2 (en) | 1996-06-05 | 1996-12-18 | Happoshu production method and happoshu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1052253A true JPH1052253A (en) | 1998-02-24 |
| JP3012540B2 JP3012540B2 (en) | 2000-02-21 |
Family
ID=26474623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33844896A Expired - Lifetime JP3012540B2 (en) | 1996-06-05 | 1996-12-18 | Happoshu production method and happoshu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3012540B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007189933A (en) * | 2006-01-18 | 2007-08-02 | Asahi Breweries Ltd | Sparkling liquor and miscellaneous liquors with high gaba content and method for producing the same |
| JP2011172601A (en) * | 2011-06-15 | 2011-09-08 | Asahi Group Holdings Ltd | Method for producing sparkling wine with high gaba content |
| KR101197433B1 (en) | 2006-12-22 | 2012-11-06 | 롯데칠성음료주식회사 | Method for preparing sparkling liquor using defatted pulses and fruit juices |
| JP2018113880A (en) * | 2017-01-17 | 2018-07-26 | サントリーホールディングス株式会社 | Beer taste beverage and method for producing the same |
| JP2019205385A (en) * | 2018-05-29 | 2019-12-05 | アサヒビール株式会社 | Malt-fermented beverage and method for producing the same |
| KR20210158604A (en) * | 2020-06-24 | 2021-12-31 | 농업회사법인공주브루어리주식회사 | Beer production method using chestnuts utilizing the taste and flavor of chestnuts, and beer produced by the method |
| KR20220028683A (en) * | 2020-08-31 | 2022-03-08 | 주식회사 금강브루어리 | Beer production method using chestnuts and beer produced by the method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886175A (en) * | 2014-08-29 | 2016-08-24 | 高岩 | Brewing technology of sweet potato beer |
-
1996
- 1996-12-18 JP JP33844896A patent/JP3012540B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007189933A (en) * | 2006-01-18 | 2007-08-02 | Asahi Breweries Ltd | Sparkling liquor and miscellaneous liquors with high gaba content and method for producing the same |
| KR101197433B1 (en) | 2006-12-22 | 2012-11-06 | 롯데칠성음료주식회사 | Method for preparing sparkling liquor using defatted pulses and fruit juices |
| JP2011172601A (en) * | 2011-06-15 | 2011-09-08 | Asahi Group Holdings Ltd | Method for producing sparkling wine with high gaba content |
| JP2018113880A (en) * | 2017-01-17 | 2018-07-26 | サントリーホールディングス株式会社 | Beer taste beverage and method for producing the same |
| JP2019205385A (en) * | 2018-05-29 | 2019-12-05 | アサヒビール株式会社 | Malt-fermented beverage and method for producing the same |
| KR20210158604A (en) * | 2020-06-24 | 2021-12-31 | 농업회사법인공주브루어리주식회사 | Beer production method using chestnuts utilizing the taste and flavor of chestnuts, and beer produced by the method |
| KR20220028683A (en) * | 2020-08-31 | 2022-03-08 | 주식회사 금강브루어리 | Beer production method using chestnuts and beer produced by the method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3012540B2 (en) | 2000-02-21 |
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