MANUFACTURING METHOD OF DISTILLED LIQUOR CONTAINING JAPANESE APRICOT EXTRACT

PURPOSE: A manufacturing method of distilled liquor containing Japanese apricot extract is provided, which gives effects of fatigue recovery, liver protection and alcoholic smell removal by adding distillate of the Japanese apricot extract. CONSTITUTION: The manufacturing method is as follows. Japan...

Full description

Saved in:
Bibliographic Details
Main Authors KIM, BEON GYU, PARK, GYEONG JUN, KIM, WON GUK, BAE, CHEOL SEOP, HA, GU YONG, SEO, MIN JAE
Format Patent
LanguageEnglish
Published 05.12.2000
Edition7
Subjects
AGEING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PURIFICATION
SPIRITS
STERILISATION
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:PURPOSE: A manufacturing method of distilled liquor containing Japanese apricot extract is provided, which gives effects of fatigue recovery, liver protection and alcoholic smell removal by adding distillate of the Japanese apricot extract. CONSTITUTION: The manufacturing method is as follows. Japanese apricot is extracted in a solvent selected from the group consisting of distilled water, ionic water and 5-60 vol.% of diluted alcohol made by adding alcohol to distilled water and ionic water. The Japanese apricot extract is post-treated with 0.05-1.5 wt.% of activated carbon or poly vinyl-poly pyrrolidone(PVPP) for 1-4 hours. Alcohol is deodorized and filtered. The Japanese apricot extract is added to the pure alcohol and diluted with water to reach a final alcoholic content of 15-30 vol.%. Additives such as stevioside, high fructose, amino acid, citric acid and salt are added and mixed to the final distilled liquor. The mixture is aged by ultrasonic waves of 10-50 kHz for 5-10 days.
Bibliography:Application Number: KR20000051577