JPH0746984B2 - Alcohol stimulant for distilled liquor - Google Patents
Alcohol stimulant for distilled liquorInfo
- Publication number
- JPH0746984B2 JPH0746984B2 JP62006511A JP651187A JPH0746984B2 JP H0746984 B2 JPH0746984 B2 JP H0746984B2 JP 62006511 A JP62006511 A JP 62006511A JP 651187 A JP651187 A JP 651187A JP H0746984 B2 JPH0746984 B2 JP H0746984B2
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- stimulant
- distilled liquor
- sugar alcohol
- ethanol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims description 50
- 150000005846 sugar alcohols Chemical class 0.000 claims description 16
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- AIMCUTZXDCCWFQ-UHFFFAOYSA-N ethanol hydrate Chemical compound O.C(C)O.C(C)O.C(C)O.C(C)O AIMCUTZXDCCWFQ-UHFFFAOYSA-N 0.000 claims description 4
- UNXHWFMMPAWVPI-QWWZWVQMSA-N D-Threitol Natural products OC[C@@H](O)[C@H](O)CO UNXHWFMMPAWVPI-QWWZWVQMSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000113 differential scanning calorimetry Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004386 Erythritol Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019414 erythritol Nutrition 0.000 description 3
- 229940009714 erythritol Drugs 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000020083 shōchū Nutrition 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000015041 whisky Nutrition 0.000 description 2
- PNEYBMLMFCGWSK-UHFFFAOYSA-N Alumina Chemical compound [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001938 differential scanning calorimetry curve Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000002076 thermal analysis method Methods 0.000 description 1
- 239000012808 vapor phase Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、蒸留酒のアルコール刺激緩和剤に関するもの
である。詳しくは、蒸留酒に添加することにより、蒸留
酒の有するアルコールの刺激的な風味を緩和するアルコ
ール刺激緩和剤に関するものである。TECHNICAL FIELD The present invention relates to an alcohol stimulant for distilled spirits. More specifically, the present invention relates to an alcohol stimulant alleviation agent that is added to distilled liquor to alleviate the pungent flavor of alcohol in distilled liquor.
ここにアルコール刺激緩和剤とは、エタノールと水を主
成分とする蒸留酒の製造において従来から行われている
長期間の貯蔵熟成の効果、すなわち風味をまるくする効
果、を有する特定の性質を備えたものをいう。Here, the alcohol stimulant has a specific property that has the effect of long-term storage aging that has been conventionally performed in the production of distilled liquor composed mainly of ethanol and water, that is, the effect of rounding the flavor. I mean something.
ウイスキーなどの蒸留酒においては、エタノール由来の
刺激を緩和し、味覚上のまるみを与える目的で長期間の
熟成が行なわれている。この長期間の熟成により付与さ
れるまろやかさは、蒸留酒の品質評価において重要な因
子である。Distilled spirits such as whiskey are aged for a long period of time for the purpose of alleviating the irritation derived from ethanol and giving a round taste. The mellowness imparted by this long-term aging is an important factor in the quality evaluation of distilled spirits.
長期間の貯蔵熟成効果に匹敵する効果を短期間に得る目
的で、種々の人工的熟成促進法（大塚謙一：食の科学、
No.4 p.31（1972））が考案されている。第一には、蒸
留の際に蒸気相で電気的処理を行いエステル化を促進さ
せる方法がある。第二は、振動を与える方法で、振とう
あるいは攪拌によるものと、音波によるものとがある。
第三は、温度を上げる方法である。第四には、樽材のエ
キスを抽出して添加する方法がある。第五には、樽貯蔵
したものに処理を施すもので、紫外線、音波、γ線、Ｘ
線照射、放電などの手段がある。そのほかに、静電誘導
下や磁気誘導下に置いて磁場処理を行う方法（特願昭59
−163257）、高圧下に保持する方法（特願昭55−16659
6）などがある。Various artificial aging promotion methods (Kenichi Otsuka: Food Science, for the purpose of obtaining effects comparable to long-term storage aging effects in a short period of time)
No.4 p.31 (1972)) has been devised. First, there is a method of promoting the esterification by performing an electric treatment in a vapor phase during distillation. The second is a method of applying vibration, which includes shaking and stirring, and sound waves.
The third is to raise the temperature. Fourth, there is a method of extracting and adding an extract of barrel material. Fifthly, it is used to treat things that have been stored in barrels, such as ultraviolet rays, sound waves, γ rays, and X rays.
There are means such as line irradiation and electric discharge. In addition, a method of performing magnetic field treatment under electrostatic induction or magnetic induction (Japanese Patent Application No. 59)
-163257), a method of maintaining under high pressure (Japanese Patent Application No. 55-16659).
6) etc.
しかし、一般に、これらの方法により与えられたまろや
かさは、経時的に消失するという一時的なものが多く、
また熟成反応は進んでも余計な副反応が起きて官能的に
劣化する危険性があり、物理的刺激の負荷や複雑な組成
の混合物の添加による熟成の促進には限界がある。However, in general, the mellowness given by these methods is often temporary and disappears over time.
Further, even if the aging reaction proceeds, there is a risk that an extra side reaction will occur to cause sensory deterioration, and there is a limit to the acceleration of aging by the load of physical stimulation or addition of a mixture having a complicated composition.
そこで、本発明者らは、口腔及び喉に対する焼酎などの
蒸留酒のアルコールの刺激を緩和し、まろやかな風味を
もたせる方法について研究を重ねた結果、蒸留酒に一定
の特徴を有する糖アルコールを有意量だけ添加すること
により、アルコールの刺激が緩和され、まろやかな風味
になることを見い出し、本発明を完成した。Therefore, the inventors of the present invention have conducted repeated studies on a method for reducing the alcohol stimulus of distilled liquor such as shochu on the oral cavity and throat to give a mellow flavor. The present invention was completed by discovering that the stimulus of alcohol is relieved and a mellow flavor is obtained by adding only an amount.
以下、本発明を更に詳細に説明する。Hereinafter, the present invention will be described in more detail.
本発明のアルコール刺激緩和剤は、糖アルコールからな
る。具体的には、meso−エリスリトール（以下、エリス
リトールと略称する）、キシリトール、ソルビトール、
マンニトール、マルチトール等が挙げられる。The alcohol stimulant relaxation agent of the present invention comprises sugar alcohol. Specifically, meso-erythritol (hereinafter abbreviated as erythritol), xylitol, sorbitol,
Examples include mannitol and maltitol.
ところで、蒸留酒の物理的熟成とは、水分子とエタノー
ル分子とが会合してクラスターを形成することによつて
アルコール刺激が緩和され、まろやかな風味になること
である、と一般に言われている。したがつて、糖類の中
でも、水分子とエタノール分子との分子会合、すなわち
エタノールの水和現象を顕著にし得る糖類がアルコール
刺激の緩和に効果的である。そして、このエタノールの
水和現象は、示差走査熱量測定（以下、DSCと略称す
る）を利用して分析することができる。By the way, it is generally said that the physical ripening of distilled liquor is that a water molecule and an ethanol molecule are associated with each other to form a cluster, whereby an alcohol stimulus is alleviated and a mellow flavor is obtained. . Therefore, among the saccharides, the saccharides that can make the molecular association between water molecules and ethanol molecules, that is, the hydration phenomenon of ethanol remarkable, are effective in alleviating the alcohol stimulation. The hydration phenomenon of ethanol can be analyzed by using differential scanning calorimetry (hereinafter abbreviated as DSC).
本発明においては、かかる観点から、アルコール水和物
の融解に伴う吸熱量が一定量以上具体的には17mJ/mg以
上の糖アルコールを選択し、これをアルコール刺激緩和
剤として用いる。In the present invention, from such a viewpoint, a sugar alcohol having an endothermic amount associated with the melting of the alcohol hydrate of a certain amount or more, specifically 17 mJ / mg or more is selected and used as an alcohol stimulant.
エタノール水和物の融解に伴う吸熱量が17mJ/mg以上の
糖アルコールとしてはエリスリトール、ソルビトール、
マンニトール、マルチトール等があるが、本発明におい
ては、特に、エタノール水和物の融解に伴う吸熱量が25
mJ/mg以上の糖アルコールが好ましい。また、アルコー
ル飲料に要求される嗜好性からして、後述する官能検査
における甘味度が２以下、更には1.5以下である糖アル
コールが好ましく、これらの条件を満たす代表的な糖ア
ルコールとしてはエリスリトールが挙げられる。Erythritol, sorbitol, as the sugar alcohol with an endothermic amount of 17 mJ / mg or more accompanying the melting of ethanol hydrate,
Although there are mannitol, maltitol, etc., in the present invention, the endothermic amount associated with the melting of ethanol hydrate is 25
Sugar alcohol of mJ / mg or more is preferable. Further, in view of the palatability required for alcoholic beverages, sugar alcohols having a sweetness of 2 or less, and further 1.5 or less in a sensory test described later are preferable, and erythritol is a typical sugar alcohol satisfying these conditions. Can be mentioned.
なお、前記の吸熱量は、DSCの条件によつて異なるが、
本発明では次の条件下における測定値を意味するもので
ある。すなわち、45（V/V）％エタノール水溶液に１（W
/V）％濃度になるように溶解させた後、直ちに10℃/min
の冷却速度で−160℃まで冷却して得られた凍結糖試料
について、10℃/minの昇温速度でDSCを行なつた場合の
測定値である。The above-mentioned amount of heat absorption varies depending on the conditions of DSC,
In the present invention, it means a measured value under the following conditions. That is, 1 (W in 45 (V / V)% ethanol aqueous solution
/ V)% concentration, then immediately dissolve at 10 ℃ / min
It is a measurement value when performing DSC at a temperature rising rate of 10 ° C / min for a frozen sugar sample obtained by cooling to -160 ° C at a cooling rate of.
また、本発明において、甘味度とは次の方法による測定
値である。すなわち、45（V/V）％エタノール水溶液に
糖アルコールを１（W/V）％添加し、７段階評価法（−
3:非常に弱い〜＋3:非常に強い）で甘味の強さの程度に
ついて官能検査を行なつて得た値である。なお、評価基
準については、後記実施例においてさらに詳述する。In the present invention, the sweetness is a value measured by the following method. That is, 1 (W / V)% sugar alcohol was added to a 45 (V / V)% ethanol aqueous solution, and a 7-step evaluation method (-
(3: very weak to +3: very strong) is a value obtained by performing a sensory test on the degree of sweetness intensity. The evaluation criteria will be described in more detail in Examples below.
蒸留酒のアルコール刺激緩和剤としては、それを添加し
て製造された蒸留酒のアルコール刺激が緩和されている
ことは勿論のことであるが、その添加によつて蒸留酒が
変色したり異臭を放つたりしないなどの条件も満足する
ことが必要であり、前記糖類は、いずれもこの条件を満
足するものである。As an alcohol stimulant for distilled liquor, it goes without saying that the alcohol stimulus of distilled liquor produced by adding it is alleviated, but its addition causes discoloration of the distilled liquor or offensive odor. It is also necessary to satisfy the condition that it is not released, and all the saccharides satisfy this condition.
本発明のアルコール刺激緩和剤が適用できる蒸留酒とし
ては、ブランデー、ウイスキー、焼酎などが挙げられる
が、特に、アルコール濃度が35（V/V）％以下のものに
対して好適である。Examples of the distilled liquor to which the alcohol stimulant relaxation agent of the present invention can be applied include brandy, whiskey, and shochu. Particularly, those having an alcohol concentration of 35 (V / V)% or less are suitable.
本発明のアルコール刺激緩和剤は、蒸留酒の製造過程に
おいて、発酵・蒸留工程を経て得られる樽貯蔵前の留液
に添加され、その量は通常0.5〜８％、好ましくは0.5〜
３％である。The alcohol stimulant of the present invention is added to a distillate before being stored in a barrel, which is obtained through a fermentation / distillation step in the process of producing distilled liquor, and the amount thereof is usually 0.5 to 8%, preferably 0.5 to
3%.
次に、本発明を実施例によつて更に具体的に説明する
が、本発明はその要旨を越えない限り以下の実施例に限
定されるものではない。Next, the present invention will be described more specifically by way of examples, but the present invention is not limited to the following examples unless it exceeds the gist.
実施例１ エタノール濃度が45（V/V）％になるように特級エタノ
ールに蒸留水を加えてエタノール水溶液を調製し、これ
に表−１に示す糖アルコールを各々１（W/V）％加えて
試料溶液とした。熱分析には、セイコー電子工業製SSC5
000シリーズを用いた。調製直後の試料10μｌをアルミ
ニウム製密封型試料容器に封じ、基準物質のα−アルミ
ナを封じた試料容器とともに、液体窒素で−160℃まで1
0℃/minの冷却速度で凍結させた後、10℃/minの昇温速
度で＋30℃まで加熱した。これによつて得たDSCカーブ
よりエタノール水和物の融解に由来するエンタルピー変
化（熱量）を求めた。結果を表−１に示す。Example 1 An ethanol aqueous solution was prepared by adding distilled water to special grade ethanol so that the ethanol concentration was 45 (V / V)%, and 1 (W / V)% of each sugar alcohol shown in Table 1 was added thereto. To prepare a sample solution. For thermal analysis, SSC5 manufactured by Seiko Denshi Kogyo
The 000 series was used. 10 μl of the sample immediately after preparation was sealed in an aluminum hermetically sealed sample container, and with a sample container sealed with α-alumina as a reference substance, liquid nitrogen was added up to −160 ° C.
After freezing at a cooling rate of 0 ° C / min, it was heated to + 30 ° C at a heating rate of 10 ° C / min. The enthalpy change (calorific value) derived from the melting of the ethanol hydrate was determined from the DSC curve thus obtained. The results are shown in Table-1.
また、官能検査には、マイルド焼酎に相当するように、
アルコール濃度が25（V/V）％のエタノール水溶液を調
製した。このエタノール水溶液に、表−１に示す各糖ア
ルコールを１（W/V）％添加し、まろやかさと甘味の強
さの程度について８名のパネラーによる官能検査を行な
つた。各々の評価項目は、下に示す尺度で対照（糖アル
コール無添加）を基準にして７段階で評価し、平均評点
を求めた。結果を表−１に示す。In addition, sensory test, equivalent to mild shochu,
An aqueous ethanol solution having an alcohol concentration of 25 (V / V)% was prepared. 1 (W / V)% of each sugar alcohol shown in Table 1 was added to this ethanol aqueous solution, and a sensory test was conducted by 8 panelists on the degree of mellowness and sweetness. Each evaluation item was evaluated on the basis of a control (without addition of sugar alcohol) on a scale of 7 according to the scale shown below, and an average score was obtained. The results are shown in Table-1.
〔発明の効果〕 本発明によれば、蒸留酒に一定の特徴を有する糖アルコ
ールを有意量だけ添加することにより、アルコールの口
腔及び喉に対する刺激が緩和され、通常は長期間の貯蔵
熟成によつて得られるまろやかな風味を短期間で蒸留酒
に付与することができる。 [Effect of the Invention] According to the present invention, by adding a significant amount of a sugar alcohol having certain characteristics to distilled liquor, the irritation of the oral cavity and throat of the alcohol is alleviated, and it is usually stored and aged for a long period of time. The mellow flavor thus obtained can be imparted to distilled liquor in a short period of time.
Claims (3)
留酒のアルコール刺激緩和剤。1. An alcohol stimulant for distilled liquor, which comprises sugar alcohol.
水溶液に１（W/V）％濃度になるように調製した溶液を
直ちに10℃/minの冷却速度で−160℃まで冷却して得ら
れた凍結糖試料について10℃/minの昇温速度で示差走査
熱量測定を行なつたときにエタノール水和物の融解に伴
う吸熱量として17mJ/mg以上の値が得られる糖アルコー
ルであることを特徴とする特許請求の範囲第１項記載の
蒸留酒のアルコール刺激緩和剤。2. A solution prepared by adjusting sugar alcohol to a concentration of 1 (W / V)% in 45 (v / v)% ethanol aqueous solution is immediately cooled to -160 ° C. at a cooling rate of 10 ° C./min. A sugar alcohol that gives a value of 17 mJ / mg or more as the endothermic value associated with the melting of ethanol hydrate when differential scanning calorimetry was performed on the frozen sugar sample obtained by heating at a heating rate of 10 ° C / min. The alcohol stimulant for distilled liquor according to claim 1, which is characterized by being present.
あることを特徴とする特許請求の範囲第１項または第２
項記載の蒸留酒のアルコール刺激緩和剤。3. The sugar alcohol is meso-erythritol, wherein the sugar alcohol is meso-erythritol.
An alcohol stimulant for distilled liquor according to the item.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62006511A JPH0746984B2 (en) | 1987-01-14 | 1987-01-14 | Alcohol stimulant for distilled liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62006511A JPH0746984B2 (en) | 1987-01-14 | 1987-01-14 | Alcohol stimulant for distilled liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63173572A JPS63173572A (en) | 1988-07-18 |
| JPH0746984B2 true JPH0746984B2 (en) | 1995-05-24 |
Family
ID=11640440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62006511A Expired - Lifetime JPH0746984B2 (en) | 1987-01-14 | 1987-01-14 | Alcohol stimulant for distilled liquor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0746984B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3249747B2 (en) * | 1995-08-21 | 2002-01-21 | 日研化学株式会社 | How to control green odor and sourness of vegetables and fruits |
-
1987
- 1987-01-14 JP JP62006511A patent/JPH0746984B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63173572A (en) | 1988-07-18 |
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