OUTLINE |
| * |
The Rice Saccharifying System is available which transforms
the starch within the rice bran into sugar water. |
| * |
Until now this rice bran was not capable of being used
as an ingredient for Japanese sake. |
| * |
The technique which is using the sugar water transformed
from the rice bran (starch) in the fermentation process and
so on is well received in many manufacturing fields of Japanese
sake, shochu, the sweet sake, the vinegar, the sauce and
the confectionery. |
| * |
The high pure sugar water refined through the activated
carbon filter and the ion exchange resin filter is used for
Japanese sake manufacturing for reduction of the influences
to the color and the aroma. |
|
|
Rice Saccharifying System Process |
| rice bran |
-> |
saccharified solution |
-> |
| filtration |
-> |
active carbon filtration |
-> |
| ion exchange |
-> |
pure sugar water solution |
|
|
|
SPECIAL FEATURES |
| * |
This system allows the manufactured bran to become a more
suitable ingredient for Japanese sake. |
| * |
The system allows the sake to become smooth and light taste
by using the high purity saccharified rice water. |
| * |
Various enzymes are used to create a range of sugar water
solutions. This broad range of available solutions allows
easier control over the taste of the sake. |
|
|
STANDARD MODEL SPECIFICATIONS |
Model |
Sugar
Water
Amount |
Installation Area |
Used
Steam
Amount |
Used
Water
Amount |
kw-H |
(kg
Type) |
25% Solution |
(m
x m) |
(tons) |
(tons) |
(liters) |
| 600 |
1500 |
8 x 8 |
0.7 |
10 |
13 |
| 1000 |
2500 |
8 x 9 |
1.1 |
16 |
16 |
| 1500 |
3700 |
10 x 10 |
1.6 |
24 |
20 |
| 2000 |
5000 |
10 x 12 |
2.1 |
30 |
23 |
| 3000 |
7500 |
10 x 16 |
2.9 |
48 |
28 |
| 4000 |
10000 |
10 x 20 |
3.8 |
60 |
32 |
| 6000 |
15000 |
11 x 25 |
5.5 |
95 |
40 |
|
