Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1980-05-19
1982-11-09
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 11, 426 15, 426 29, 426 16, C12C 1100, C12G 300
Patent
active
043584624
ABSTRACT:
An alcoholic beverage having improved taste and sweetness and a wine-like flavor is produced by steps of saccharifying steamed or cooked unpolished rice and/or reddish rcie with an enzyme composition containing a saccharifying enzyme substantially free of protease and producing by a microorganism selected from Rhizopus, Aspergillus, Endomyces, or Bacillus substilis, fermenting the resulting mash with yeast until a supernatant thererof reaches a certain degree of maturity and mixing the resultant matured mash with separately saccharified steamed or cooked rice or a saccharide to produce the beverage. A slurry of steamed or cooked rice may be added during yeast fermentation to simultaneously carry out fermentation and saccharification.
REFERENCES:
patent: 3988204 (1976-10-01), Andreasen et al.
Amerine, et al., The Technology of Wine Making 3rd Ed., The Avi Publishing Co., Inc. Westpont, Conn. 1972, (pp. 493, 494 & 533-538).
Naff David M.
Ozeki Sake Brewing Co., Ltd.
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