Japan, Sept. 18 -- KINKI UNIV,NARA PREFECTURE has got intellectual property rights for 'METHOD FOR PRODUCING LIQUORS USING NEW YEAST AND PERSIMMON.' Other related details are as follows:
Application Number: JP,2024-037981
Category (FI): C12N1/185,C12G3/024,C12G3/02,C12H1/065,C12H1/07,C12N1/16@G,C12H1/14,C12H1/22
Stage: PROBLEM TO BE SOLVED: To solve the problem that in order to convert raw persimmon into liquors, for example, fruit wine, when wild yeast is to be heated and sterilized, bitterness return occurs, when the bitterness return is to be suppressed, the wild yeast cannot be sterilized, and it is converted into fruit wine accompanying irritating odor.SOLUTION: A method for producing liquors using new yeast and persimmon includes a step of pretreating persimmon and obtaining persimmon puree, a step of adjusting sugar content of the persimmon puree and obtaining persimmon puree after adjustment of the sugar content, a step of adding pectinase to the persimmon puree after the adjustment of the sugar content and obtaining a raw material liquid, a step of subjecting the raw material liquid to a sterilization step and obtaining a post-sterilization raw material liquid, a step of adding yeast to the post-sterilization raw material liquid, and obtaining a preparation stock solution, and a step of fermenting the preparation stock solution and obtaining unrefined Sake, wherein the yeast is any one of yeast ZYY1 (accession number: NITE P-03859) or yeast KNK2 (accession number: NITE P-03860) which is Saccharomyces cerevisiae strain, and the method can obtain liquors using persimmon which suppresses propagation of wild yeast and does not cause bitterness return.SELECTED DRAWING: None (Grant)
Filing Date: March 12, 2024
Publication Date: Nov. 28, 2024
The original document can be viewed at: https://www.j-platpat.inpit.go.jp/p0100
Disclaimer: Curated by HT Syndication.
