JPS55165795A - Treatment of "shironuka" (by-product of polished rice occurring in production of sake) for preparation of "sake" (liquor) - Google Patents
Treatment of "shironuka" (by-product of polished rice occurring in production of sake) for preparation of "sake" (liquor)Info
- Publication number
- JPS55165795A JPS55165795A JP7303579A JP7303579A JPS55165795A JP S55165795 A JPS55165795 A JP S55165795A JP 7303579 A JP7303579 A JP 7303579A JP 7303579 A JP7303579 A JP 7303579A JP S55165795 A JPS55165795 A JP S55165795A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- shirokasu
- drying
- raw material
- pressure
- 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
- 238000002360 preparation method Methods 0.000 title abstract 2
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 title 1
- 239000006227 byproduct Substances 0.000 title 1
- 235000009566 rice Nutrition 0.000 title 1
- 238000001035 drying Methods 0.000 abstract 4
- 239000002994 raw material Substances 0.000 abstract 3
- 238000010438 heat treatment Methods 0.000 abstract 2
- 238000001704 evaporation Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
PURPOSE: To obtain with ease at low cost shirokasu usable a raw material of sake preparation, by drying shirokasu under heating at specific temperatures.
CONSTITUTION: Shirokasu is dried under heating at 70W140°C to give shirokasu for preparing sake. In order to heat uniformly a raw material of shirokasu and to evaporate impure ingredients, the drying process is divided into two steps. The raw material is heated completely in the first step and is preferably heated at a temperature a little bit lower than that of the first step for a long time in the second step under evaporating conditions. Drying temperature is preferably 70W140°C, more preferably 80W110°C. Drying period by hot air or hot stream is preferably 3W10 minutes, more preferably 3'5 minutes. Any pressure may be applied, normal, higher, or reduced pressure. A higher pressure of 1W5kg/cm2 gauge pressure is more preferable.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7303579A JPS55165795A (en) | 1979-06-12 | 1979-06-12 | Treatment of "shironuka" (by-product of polished rice occurring in production of sake) for preparation of "sake" (liquor) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7303579A JPS55165795A (en) | 1979-06-12 | 1979-06-12 | Treatment of "shironuka" (by-product of polished rice occurring in production of sake) for preparation of "sake" (liquor) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS55165795A true JPS55165795A (en) | 1980-12-24 |
Family
ID=13506683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7303579A Pending JPS55165795A (en) | 1979-06-12 | 1979-06-12 | Treatment of "shironuka" (by-product of polished rice occurring in production of sake) for preparation of "sake" (liquor) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55165795A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0279965A (en) * | 1988-06-14 | 1990-03-20 | Takara Shuzo Co Ltd | Production of liquors and sweet food |
-
1979
- 1979-06-12 JP JP7303579A patent/JPS55165795A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0279965A (en) * | 1988-06-14 | 1990-03-20 | Takara Shuzo Co Ltd | Production of liquors and sweet food |
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