BRPI0509718A - processo de fabricação de koji lìquido - Google Patents

processo de fabricação de koji lìquido

Info

Publication number
BRPI0509718A
BRPI0509718A BRPI0509718-5A BRPI0509718A BRPI0509718A BR PI0509718 A BRPI0509718 A BR PI0509718A BR PI0509718 A BRPI0509718 A BR PI0509718A BR PI0509718 A BRPI0509718 A BR PI0509718A
Authority
BR
Brazil
Prior art keywords
koji
liquid
present
liquid koji
shochu
Prior art date
Application number
BRPI0509718-5A
Other languages
English (en)
Inventor
Toshikazu Sugimoto
Hiroshi Shoji
Original Assignee
Asahi Breweries Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP2004350661A external-priority patent/JP3718677B2/ja
Priority claimed from JP2004352320A external-priority patent/JP3718678B1/ja
Priority claimed from JP2004352324A external-priority patent/JP3718679B1/ja
Priority claimed from JP2004378453A external-priority patent/JP3718681B1/ja
Application filed by Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Publication of BRPI0509718A publication Critical patent/BRPI0509718A/pt
Publication of BRPI0509718B1 publication Critical patent/BRPI0509718B1/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

PROCESSO DE FABRICAçãO DE KOJI LìQUIDO. A presente invenção refere-se a um objeto da presente invenção que é prover um koji líquido para ser usado na produção de um alimento ou drinque fermentado, particularmente um koji líquido tendo glucoamilase e alfa-amilase estável em ácido com altas atividades enzimáticas, que pode ser usado no preparo de shochu. A presente invenção provê um processo de fabricação de um koji líquido para ser usado na produção de um alimento ou drinque fermentado, compreendendo: cultivo de um mofo koji em um meio líquido que contém, como um material bruto, uma substância selecionada do grupo consistindo em um cereal tendo uma superfície coberta com uma casca; um cereal tendo uma superfície da qual somente uma casca (por exemplo, uma palha) é removida; um feijão ou tubérculo não-processado tendo uma superfície coberta com uma casca; e amaranto e/ou quinoa. De acordo com a presente invenção, ambas enzimas de glucoamilase e alfa-amilase estáveis em ácido são simultaneamente produzidas com alto rendimento em uma maneira balanceada para permitir a produção de um koji líquido tendo atividades enzimáticas requeridas para, por exemplo, preparar shochu. Através do uso de koji líquido, alimentos e drinques fermentados como shochu podem ser eficientemente produzidos.
BRPI0509718A 2004-04-09 2005-03-24 Processo de fabricação de koji líquido e processo de fabricação de um alimento ou drinque fermentado” BRPI0509718B1 (pt)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2004115904 2004-04-09
JP2004350661A JP3718677B2 (ja) 2004-04-09 2004-12-03 液体麹の製造方法
JP2004352320A JP3718678B1 (ja) 2004-12-06 2004-12-06 玄米を用いる液体麹の製造方法
JP2004352324A JP3718679B1 (ja) 2004-12-06 2004-12-06 豆類又は芋類を用いる液体麹の製造法
JP2004378453A JP3718681B1 (ja) 2004-12-28 2004-12-28 雑穀類を用いる液体麹の製造法
PCT/JP2005/005336 WO2005097967A1 (ja) 2004-04-09 2005-03-24 液体麹の製造方法

Publications (2)

Publication Number Publication Date
BRPI0509718A true BRPI0509718A (pt) 2007-09-18
BRPI0509718B1 BRPI0509718B1 (pt) 2015-12-01

Family

ID=35125062

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0509718A BRPI0509718B1 (pt) 2004-04-09 2005-03-24 Processo de fabricação de koji líquido e processo de fabricação de um alimento ou drinque fermentado”

Country Status (7)

Country Link
US (1) US8802170B2 (pt)
EP (1) EP1734109A4 (pt)
AU (2) AU2005231013B2 (pt)
BR (1) BRPI0509718B1 (pt)
CA (1) CA2560463C (pt)
TW (1) TWI347360B (pt)
WO (1) WO2005097967A1 (pt)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8182528B2 (en) 2003-12-23 2012-05-22 Sadra Medical, Inc. Locking heart valve anchor
CN101218338B (zh) * 2005-07-22 2012-04-04 朝日啤酒株式会社 生产液体曲的方法
AU2006298348B8 (en) * 2005-10-05 2012-02-02 Asahi Breweries, Ltd. Method of producing filamentous fungus culture product
JP4096009B2 (ja) 2005-10-12 2008-06-04 アサヒビール株式会社 組換えタンパクの製造方法
FI20065762A0 (fi) * 2006-11-30 2006-11-30 Oulun Yliopisto Menetelmä soluviljelmän kasvun kontrolloimiseksi
JP2010081899A (ja) * 2008-10-01 2010-04-15 Satsuma Shuzo Kk 焼き芋風味の芋焼酎の製造方法およびそれにより得られる焼き芋風味の芋焼酎
JP6811852B2 (ja) * 2017-05-09 2021-01-13 サントリーホールディングス株式会社 アルコール飲料、ウイスキー用蒸留液及びウイスキー
CN108300630A (zh) * 2018-04-28 2018-07-20 余姚市符家土酒坊品牌管理有限公司 一种白酒制备方法
AU2022259704B2 (en) * 2022-10-24 2025-04-10 Byung Woo Min Fusion Yeast Spread
CN116004336A (zh) * 2022-11-28 2023-04-25 安徽金种子酒业股份有限公司 一种酿酒用酯化红曲的培养方法及装置
CN117050829B (zh) * 2023-09-15 2025-10-28 宜宾五粮液股份有限公司 利用红曲提高半固态法酿造酒品质的方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54117096A (en) 1978-02-27 1979-09-11 Masahisa Takeda Brewing of alcoholic drink
JPS59140872A (ja) 1983-02-02 1984-08-13 Kikunoka Syuzo Kk 醸造酒の製造法
JPS61293380A (ja) 1985-06-20 1986-12-24 Sanko Seisakusho:Kk 微生物の培養方法及び培養装置
JPH03247265A (ja) 1990-02-26 1991-11-05 Makimizu Shuzo Kk 乙類焼酎の製造方法
JP3152826B2 (ja) 1993-12-22 2001-04-03 花王株式会社 酵素含有組成物の製造法
JP3391566B2 (ja) 1994-07-19 2003-03-31 宝ホールディングス株式会社 焼酎の製造方法
JPH10204494A (ja) 1997-01-27 1998-08-04 Kao Corp 粉末状酵素製剤及びそれを用いた造粒物
JP4011182B2 (ja) * 1998-02-20 2007-11-21 月桂冠株式会社 麹菌の培養方法
FR2788782B1 (fr) 1999-01-25 2003-01-31 Gie Agro Ind Produit multienzymatique a activites glucoamylasique, proteolytique et xylanasique et procede pour sa production par fermentation a l'etat solide de son de ble avec aspergillus niger
JP4204174B2 (ja) * 2000-05-12 2009-01-07 宝ホールディングス株式会社 液体麹及びそれを用いた酒類の製造方法
JP4309073B2 (ja) 2001-03-19 2009-08-05 株式会社玄米酵素 大腸癌発症抑制栄養補助組成物並びに製造方法
JP4577706B2 (ja) * 2001-08-06 2010-11-10 宝ホールディングス株式会社 液体麹の製造方法及びその利用
JP4087624B2 (ja) * 2002-03-13 2008-05-21 ニッカウヰスキー株式会社 麹菌の培養方法
JP2004242532A (ja) 2003-02-12 2004-09-02 Chuo Kakoki Kk 廃棄洋菓子からの燃料の製造方法
JP4314042B2 (ja) * 2003-03-06 2009-08-12 キリン協和フーズ株式会社 麹菌の培養方法
JP2004290155A (ja) 2003-03-28 2004-10-21 Noda Inst For Scient Res 麹菌およびその育種法
JP4482366B2 (ja) 2004-04-09 2010-06-16 アサヒビール株式会社 液体種麹の製造方法並びに該液体種麹を使用した液体麹の製造方法
JP2005295871A (ja) 2004-04-09 2005-10-27 Asahi Breweries Ltd 酵素生産性調整方法
CN101218338B (zh) 2005-07-22 2012-04-04 朝日啤酒株式会社 生产液体曲的方法
WO2007039990A1 (ja) 2005-10-04 2007-04-12 Asahi Breweries, Ltd. 黄麹菌を用いた液体麹の製造方法

Also Published As

Publication number Publication date
BRPI0509718B1 (pt) 2015-12-01
TW200538545A (en) 2005-12-01
US8802170B2 (en) 2014-08-12
CA2560463A1 (en) 2005-10-20
EP1734109A4 (en) 2008-05-21
AU2011200747A1 (en) 2011-03-10
US20070207238A1 (en) 2007-09-06
EP1734109A1 (en) 2006-12-20
WO2005097967A1 (ja) 2005-10-20
AU2005231013A1 (en) 2005-10-20
TWI347360B (en) 2011-08-21
AU2011200747B2 (en) 2011-12-01
AU2005231013B2 (en) 2011-03-10
CA2560463C (en) 2013-01-22

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B25D Requested change of name of applicant approved

Owner name: ASAHI GROUP HOLDINGS, LTD. (JP)

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B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

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