Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1983-11-22
1985-10-15
Jones, Raymond
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426592, C12G 302
Patent
active
045473722
ABSTRACT:
A method for the quality improvement of low-quality rice for sake brewing is disclosed wherein a low-quality rice such as low-grade rice, undermilled rice or old rice is heated at a pressure of 3.0 kg/cm.sup.2 or above and a temperature of 185.degree. C. or above for one minute or less, preferably 2 to 10 seconds, and quickly discharged into an atmosphere of ambient pressure to obtain a puffed rice utilized as a starting material for sake brewing.
REFERENCES:
patent: 3650763 (1972-03-01), Touba
patent: 3661071 (1972-05-01), Toei et al.
patent: 3754930 (1973-08-01), Toei et al.
patent: 3833748 (1974-09-01), Tsuchiya
Fujita Eishin
Kishimoto Tetsuya
Nagata Koshiro
Tabata Noboru
Takeuchi Itsuo
Cintins Marianne M.
Jones Raymond
Kikkoman Corporation
Nada-Gogo Sake Brewers Common Facility Corporation
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