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    PROCESS FOR PRODUCING LIQUID RICE MALT
    17.
    发明公开
    PROCESS FOR PRODUCING LIQUID RICE MALT 审中-公开
    VERFAHREN ZUR HERSTELLUNG VONFLÜSSIGEMREISMALZ

    公开(公告)号：EP1734109A1

    公开(公告)日：2006-12-20

    申请号：EP05727125.6

    申请日：2005-03-24

    申请人： Asahi Breweries, Ltd.

    发明人： SUGIMOTO, Toshikazu, Brewing Research & Dev. Lab. ,  SHOJI, Hiroshi, Brewing Research & Dev. Lab.

    IPC分类号： C12G3/02 ,  C12G3/12

    CPC分类号： C12G3/02 ,  C12G3/12

    摘要： An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable α-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used inproduction of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa. According to the present invention, both enzymes of glucoamylase and acid-stable α-amylase are simultaneously produced with high yield in a balanced manner to allow the production of a liquid koji having enzymatic activities required for, for example, the brewing of shochu. By using the liquid koji, fermented foods and drinks such as shochu can be efficiently produced.

    摘要翻译： 本发明的目的是提供一种用于生产发酵食品或饮料的液体曲，特别是具有高酶活性的葡糖淀粉酶和酸稳定的± - 淀粉酶的液体曲，可用于酿造 的烧酒。 本发明提供了一种生产发酵食品或饮料中使用的液体曲的方法，包括：在液体培养基中培养曲霉，所述液体培养基含有选自以下的物质作为原料：谷物 具有覆盖有壳的表面; 具有从其除去壳（例如谷壳）的表面的谷物; 未加工的豆或块茎，其表面覆盖有船体; 苋菜和/或藜麦。 根据本发明，以均衡的方式同时以高产率生产葡糖淀粉酶和酸稳定的±淀粉酶的两种酶，以制备具有例如烧制啤酒所需的酶活性的液体曲。 通过使用液体曲，可以有效地制造烧酒等发酵食品和饮料。

    ALAMBIC DE CONTENANCE ACCRUE, ASSURANT UNE DISTILLATION DE HAUTE QUALITE
    18.
    发明授权
    ALAMBIC DE CONTENANCE ACCRUE, ASSURANT UNE DISTILLATION DE HAUTE QUALITE 有权
    仍然增加的容量用于高品位蒸馏

    公开(公告)号：EP1513919B1

    公开(公告)日：2006-02-01

    申请号：EP03760749.6

    申请日：2003-06-19

    申请人： Société Jas Hennessy & Co

    发明人： PINEAU, Jean

    IPC分类号： C12G3/12 ,  B01D3/02

    CPC分类号： C12G3/12

    摘要： The invention relates to a still for distilling an alcoholic liquid such as wine. The inventive still comprises a chamber (1) with a copper wall (10), which is intended to receive an alcoholic liquid, the capacity of the aforementioned chamber (1) representing a certain volume. The liquid which occupies the volume at the start of the distillation and the chamber wall (10) define, by mutual contact, a first interface with an area to volume ratio that is at most equal to 27 square centimetres per litre. According to the invention, the still also comprises one or more copper plates (2) which are disposed inside the chamber (1) and which are submerged in the alcoholic liquid. When the volume is occupied by a liquid, said liquid together with the copper plates define a second interface with a non-zero area and the ratio of the total area of the interfaces to the volume is at least equal to 30 square centimetres per litre.

    PROCESS FOR PREPARING DISTILLED LIQUOR
    20.
    发明公开
    PROCESS FOR PREPARING DISTILLED LIQUOR 审中-公开
    制备蒸馏酒的方法

    公开(公告)号：EP1026234A1

    公开(公告)日：2000-08-09

    申请号：EP98941724.1

    申请日：1998-09-04

    申请人： KYOWA HAKKO KOGYO CO., LTD.

    发明人： AGO, Shoji ,  KIKUCHI, Yasuhiro ,  FUKUDA, Kazuro ,  KOBATA, Kenichiro

    IPC分类号： C12G3/12

    CPC分类号： C12G3/12

    摘要： The present invention relates to a process for producing distilled liquor, comprising adding fats and oils to mash, and also relates to a process for producing distilled liquor, comprising adding fats and oils and lipase to mash.

    摘要翻译： 本发明涉及一种生产蒸馏酒的方法，该方法包括将脂肪和油加入ma液中，还涉及一种生产蒸馏酒的方法，该方法包括将脂肪和油以及脂肪酶加入ma液中。