Japanese sake

Lactic acid is a sour principle of yogurt and lactobacillus beverages. It exhibits a soft and thick sour taste quality with slight astringency. It is a syrupy liquid produced by fermentation with a lactobacillus and is formed in the body by the metabolism of sugars. Due to its pH-controlling effect, it is used in soft drinks, pickles, Japanese sakes, sherbets, and so on. It is industrially produced by the fermentation of glucose and chemical synthesis. Approximately 12 000 tons are consumed annually as a food additive in Japan. 

Succinic acid is an umami-tasting constituent of shellfish, as well as a kokumi-tasting substance in Japanese sake. It is sometimes added to Japanese sake and soy sauce to improve the taste quality. It is industrially produced from maleic acid by hydrogenation and subsequent purification. It is also approved as a food additive in Japan. Recently, an efficient fermentation method has also been studied.246... 

Horii H, Nagasaka Y, Yamada Y. 1992. Asbestos-related pleural thickenings in Japanese sake brewers. Int Arch Occup Environ Health 64(5) 315-319. 

Titanium has gained worldwide importance in the food industry. Potassium tita-nate fibers were used as a filter aid for the production of Japanese sake (Ogino etal. 1989) and as paints for beverage cans in Japan (Osumi 1993). The high reflectivity of titanium oxide to both infrared and ultraviolet radiation makes it suitable for use in... 

The Chinese counterpart for the word koji is qu, meaning bloom of mold. Made by growing molds on rice, barley, wheat, soybeans, or a combination, koji contains a great variety of enzymes that digest the starch, protein, and lipid components in raw materials. It is an intermediate product for making various fermented products such as fermented soy paste, soy sauce, soy nu ets, and Japanese sake. 

By consolidation it is meant that liquid (beverage, Japanese sake, soy-bean sauce and so on) is squeezed out by means of either hydraulic or pneumatic pressure. The problem whether such squeezing to minimize the liquid content in the cake to an extent of 50% or less is really worthwhile or not remains to be solved. 

Near-infrared spectroscopy (NIR), which is a nondestructive analytical technique, has been employed for the simultaneous prediction of the concentrations of several substrates, products, and constituents in the mixture sampled from fermentation process. In this chapter, applications of NIR to monitoring of the various fermentation processes are introduced. The fermentation processes mentioned here are wine, beer, Japanese sake, miso (soybean paste), soy sauce, rice vinegar, alcohol, lactic acid, glutamic acid, mushroom, enzymatic saccharification, biosurfactant, penicillin, and compost. The analysis of molasses, which is a raw material of fermentation, with NIR is also introduced. These studies indicate that NIR is a useful method for monitoring and control of fermentation process. 

Q Japanese sake Chinese Shaoxing wine Korean makgeolll... 

And the bartender s vocabulary of ingredients widened substantially as Asian spirits like sake and shochu became bases for creating cocktails, and fruits and herbs like calamansi and shiso were employed as juices and embellishments. Even the martini met its match, with variations like the Bo Flai, a sophisticatedly subtle sake-tini served at Riingo, an American Japanese restaurant opened by a celebrated New York chef, Marcus Samuelsson (himself an Ethiopian Swede). 

NaN, prevented fungus growth (Ref 193) which caused darkening of sake cake (Japanese beer). Fales (Ref 146) noted that the effect of NaN, on alcoholic fermentation was to increase efficiency in the conversion of glucose to fermentation products. NaN, is also useful as a wine preservative, inhibiting... 

Sakaguchi, K. (2007). Nihon no Sake (Japanese Rice Wine) In Japanese). Chiyoda-ku, Jinbochyo, Tokyo Iwanami-Shoten. 

When Japanese rice wine (sake) is kept under unsuitable conditions, it develops an off-flavor with a burnt or soy-sauce (shoyu)-like odor. Takahashi al.(12) identified the main component as sotolon before our identification, and they claimed that the sotolon concentration was between 140-430 ppb in aged sake. This concentration is much higher than the threshold value of sotolon, and its aroma character would change from sugary to herbal or curry-like. The high sotolon content in aged sake could be a reason for the off-flavor defect. The formation of sotolon in aged... 

A cyclic dipeptide, Pro-Leu anhydride, having bitterness was isolated from a traditional Japanese alcoholic drink "sake (48). This peptide Increased the longer sake was stored in sake production. So this peptide seems to contribute to the bitter taste of sake. 

Pig. 135.—Aspergillus oryzoe associated with yeasts in the making of the Japanese beverage Sake. Vegetative hyphae (a) and spore-forming hyph e(6, c, d) are shown. Schneider Pharmaceutical Bacteriology,)... 

The imaging of photon emission from the ROS/hydrogen donor/mediator system was applied to solid-type samples. We studied the photon emission of several foods. Hydrogen donor emission (Y emission) was observed from polyphenol rich vegetables and fruits (tea and banana), fermented foods (oyster sauce, soy sauce and miso), alcohol (wine, sake and beer), spices and cereals (wheat and rice). Mediator emission (Z emission) was seen from some vegetables (Japanese radish, Chinese yam and nozawa-na) and fruits (melon), egg white, meat and fish meat. Imaging detection has a potential for visualization of Y and Z component distribution through the Y and Z emission... 

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