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JP2007074910A5 - - Google Patents

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Publication number
JP2007074910A5
JP2007074910A5 JP2005263151A JP2005263151A JP2007074910A5 JP 2007074910 A5 JP2007074910 A5 JP 2007074910A5 JP 2005263151 A JP2005263151 A JP 2005263151A JP 2005263151 A JP2005263151 A JP 2005263151A JP 2007074910 A5 JP2007074910 A5 JP 2007074910A5
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JP
Japan
Prior art keywords
koji
shochu
koji mold
mold
culture
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Application number
JP2005263151A
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Japanese (ja)
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JP2007074910A (en
JP4723325B2 (en
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Priority to JP2005263151A priority Critical patent/JP4723325B2/en
Priority claimed from JP2005263151A external-priority patent/JP4723325B2/en
Publication of JP2007074910A publication Critical patent/JP2007074910A/en
Publication of JP2007074910A5 publication Critical patent/JP2007074910A5/ja
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Publication of JP4723325B2 publication Critical patent/JP4723325B2/en
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Description

すなわち、請求項１に係る本発明は、培養原料として表面が外皮で覆われた未加工の芋類を含む液体培地で麹菌を培養することにより芋液体麹を得、該芋液体麹を用いることを特徴とする芋焼酎の製造方法を提供するものである。
請求項２に係る本発明は、麹菌が、白麹菌及び／又は黒麹菌である請求項１に記載の芋焼酎の製造方法である。
That is, the present invention according to claim 1, to give the potato liquid koji by cultivating a koji mold in a liquid medium containing raw potatoes whose surface is covered with the outer skin as culture raw material, the use of the potato liquid koji The manufacturing method of the shochu shochu characterized by these is provided.
The present invention according to claim 2 is the method for producing a koji shochu according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.

Claims (2)

培養原料として表面が外皮で覆われた芋類を含む液体培地で麹菌を培養することにより芋液体麹を得、該芋液体麹を用いることを特徴とする芋焼酎の製造方法。 Give the potato liquid koji by surface as a culture raw material to culture koji mold in a liquid medium containing potatoes covered with skin, method of manufacturing shochu, which comprises using the potato liquid koji. 麹菌が、白麹菌及び／又は黒麹菌である請求項１に記載の芋焼酎の製造方法。   The method for producing shochu shochu according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.
JP2005263151A 2005-09-12 2005-09-12 Method for producing pure shochu Active JP4723325B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005263151A JP4723325B2 (en) 2005-09-12 2005-09-12 Method for producing pure shochu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2005263151A JP4723325B2 (en) 2005-09-12 2005-09-12 Method for producing pure shochu

Publications (3)

Publication Number Publication Date
JP2007074910A JP2007074910A (en) 2007-03-29
JP2007074910A5 true JP2007074910A5 (en) 2008-10-09
JP4723325B2 JP4723325B2 (en) 2011-07-13

Family

ID=37935843

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2005263151A Active JP4723325B2 (en) 2005-09-12 2005-09-12 Method for producing pure shochu

Country Status (1)

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JP (1) JP4723325B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011229441A (en) * 2010-04-27 2011-11-17 Asahi Breweries Ltd Method of producing sweet potato liquid koji
JP5618705B2 (en) * 2010-08-25 2014-11-05 アサヒビール株式会社 芋 Liquid jar manufacturing method

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4204174B2 (en) * 2000-05-12 2009-01-07 宝ホールディングス株式会社 Liquid rice cake and method for producing alcoholic beverages using the same
JP4577706B2 (en) * 2001-08-06 2010-11-10 宝ホールディングス株式会社 Method for producing liquid rice cake and use thereof
JP4087624B2 (en) * 2002-03-13 2008-05-21 ニッカウヰスキー株式会社 Koji mold culture method
JP3718679B1 (en) * 2004-12-06 2005-11-24 アサヒビール株式会社 Method for producing liquid koji using beans or koji

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