PRODUCTION OF GELATINIZED STARCH FOR BREWING OF SAKE

PURPOSE:To obtain easily handleable low-cost gelatinized starch for brewing of SAKE exhibiting the same behavior as steamed rice in the brewing of SAKE, by heating and kneading starch at a specific temperature to effect gelatinization, cooling the gelatinized starch to a specific temperature, ejecti...

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Bibliographic Details
Main Authors ITO YOSHINAO, ARIMA ATSUSHI
Format Patent
LanguageEnglish
Published 06.07.1987
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:PURPOSE:To obtain easily handleable low-cost gelatinized starch for brewing of SAKE exhibiting the same behavior as steamed rice in the brewing of SAKE, by heating and kneading starch at a specific temperature to effect gelatinization, cooling the gelatinized starch to a specific temperature, ejecting into air through a die hole and cutting with a cutter in the form of pellets. CONSTITUTION:Starch (e.g. corn starch) is gelatinized by heating and kneading at 80-180 deg.C, preferably 90-160 deg.C with an extruder optionally under addition of <=15% water based on the starch. The gelatinized starch is cooled at 80-150 deg.C, ejected into air through a die and pelletized with a cutter to obtain the objective gelatinized starch.
Bibliography:Application Number: JP19860197270