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    • 4. 发明专利
    • Method for producing liquors or fermented seasoning
    • 生产液体或发酵季节的方法
    • JP2009178087A
    • 2009-08-13
    • JP2008019636
    • 2008-01-30
    • Kizakura Co LtdKyoto UnivRedox Bioscience Incレドックス・バイオサイエンス株式会社国立大学法人京都大学黄桜株式会社
    • YODOI JUNJIINOUE YOSHIHARUWAKAI YOSHINORIKIYOKAWA YOSHIFUMIKITAOKA ATSUSHIKATO NORIKO
    • C12G3/02A23L27/24A23L33/00
    • PROBLEM TO BE SOLVED: To provide a method for producing liquors such as Sake containing thioredoxin produced with a yeast at a high concentration, other brewed liquors, sparkling liquors, or mixed liquors, or a fermented seasoning by adding an improvement to a conventional brewing process using the yeast.
      SOLUTION: Unrefined Sake preparation is carried out by setting preparation conditions so as to have a yeast death rate before filtration of 5% or more, preferably 10% or more in a step of brewing the Sake, the other brewed liquors, the sparkling liquors, or the mixed liquors, or the fermented seasoning using the yeast. The yeast used, a change in material temperature, an alcohol concentration during fermentation, and a fermentation period are included in the preparation conditions. The unrefined Sake is passed through by applying a thermal stress and an alcohol stress to the yeast at a material temperature slightly higher than usual temperature and a high alcohol concentration of 17% or more. Thereby, the thioredoxin in yeast fungal bodies can be released to the outside of the fungal bodies to produce the liquors such as the Sake with a high thioredoxin content and the fermented seasoning.
      COPYRIGHT: (C)2009,JPO&INPIT
    • 待解决的问题:提供一种生产含有高浓度酵母生产的硫氧还蛋白的酒精的液体的方法,其他酿造的酒,起泡酒或混合液,或发酵调味料的添加方法 常规酿造工艺使用酵母。 解决方案:通过制备制备条件进行未精制的清酒制备,以在过滤之前的酵母死亡率为5%以上,优选为10%以上,在酿造酒,其他酿造液, 起泡酒或混合液,或使用酵母的发酵调味料。 在制备条件中包括使用的酵母,物质温度的变化,发酵过程中的酒精浓度和发酵时间。 通过在比通常温度稍高的酒精浓度和17%以上的高酒精浓度的物质温度下对酵母施加热应激和酒精应激来通过未精制的Sake。 因此,酵母真菌体中的硫氧还蛋白可以释放到真菌体的外部,以产生具有高硫氧还蛋白含量的酒和发酵调味料的液体。 版权所有(C)2009,JPO&INPIT