Method for brewing Sake
US4547372A · kind A · utility
1Cited by
4References
2Claims
0Family size
Assignees
Inventors
Key dates
| Filing date | Nov 22, 1983 |
| Grant date | Oct 15, 1985 |
| Priority date | — |
| Expiry date | Nov 22, 2003 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12G3/022
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for the quality improvement of low-quality rice for sake brewing is disclosed wherein a low-quality rice such as low-grade rice, undermilled rice or old rice is heated at a pressure of 3.0 kg/cm.sup.2 or above and a temperature of 185.degree. C. or above for one minute or less, preferably 2 to 10 seconds, and quickly discharged into an atmosphere of ambient pressure to obtain a puffed rice utilized as a starting material for sake brewing.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.