PLUM KERNEL WINE AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a plum kernel wine enabling the effect of plum kernel to be efficiently taken and the plum kernel having been discarded to be utilized as well, and to provide a method for producing the wine. SOLUTION: This plum kernel wine A is produced by the following procedure: S...

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Bibliographic Details
Main Author NAKANO TOSHIRO
Format Patent
LanguageEnglish
Published 12.02.2003
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:PROBLEM TO BE SOLVED: To provide a plum kernel wine enabling the effect of plum kernel to be efficiently taken and the plum kernel having been discarded to be utilized as well, and to provide a method for producing the wine. SOLUTION: This plum kernel wine A is produced by the following procedure: Shochu 1 (a kind of Japanese white distilled liquor) is put into a container Y and crystal sugar and kernels 2 removed from plum seeds are then put into the container Y to get the kernels 2 pickled for a necessary period of time to extract the components including flavor in the kernels 2; wherein the kernels 2 used are those derived from raw plums discarded in making plum flesh extract. Specifically, this plum kernel wine A is produced by the following procedure: about 60 to 80 plum kernels 2 and 0.5 kg of crystal sugar are put into 1.8 L of Shochu and the kernels 2 are then pickled for necessary period of time.
Bibliography:Application Number: JP20010226629