CN101277616A - Process for producing fruit with enhanced alpha-aminobutyric acid content - Google Patents
Process for producing fruit with enhanced alpha-aminobutyric acid content Download PDFInfo
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- CN101277616A CN101277616A CNA2006800353399A CN200680035339A CN101277616A CN 101277616 A CN101277616 A CN 101277616A CN A2006800353399 A CNA2006800353399 A CN A2006800353399A CN 200680035339 A CN200680035339 A CN 200680035339A CN 101277616 A CN101277616 A CN 101277616A
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Abstract
The purpose of the invention is to provide a process for through simple and easy processing, efficiently producing a fruit, or juice or alcoholic beverage, containing gamma-aminobutyric acid in high concentration. A fruit containing gamma-aminobutyric acid in high concentration is produced by a process comprising either conducting an operation consisting of an anaerobic treatment of raw fruit followed by an aerobic treatment thereof once, or repeating the operation twice or more followed by an anaerobic treatment to thereby obtain a fruit with a gamma-aminobutyric acid content enhanced over that of the raw fruit. A juice or alcoholic beverage is produced from the fruit containing gamma-aminobutyric acid in high concentration.
Description
Technical field
The present invention relates to make the method for the fruit that GABA (hereinafter referred to as " GABA ") content improves.
Background technology
GABA is amino acid whose a kind of, is distributed widely in occurring in natures such as animals and plants, is present in animal in the brain tissue more, in higher plant, is present in the pollen, pumpkin, cucumber, carrot, radish, tomato etc. of liliaceous plant more.Major physiological in mammality act as, not only play a role, and have hypotensive effect, sedative action, renal function activation, liver function improvement effect, prevent multiple effects (for example referring to non-patent literature 1) such as obesity action as neurotransmitter in the brain.
So, by with GABA as food intake, can expect to improve vascular hypertension, therefore, advocate multiple by food being applied the food that suitable processing increases GABA content.The rice plumule (オ リ ザ oiling (strain)) of the known GABA of being rich in (the rice plumule is carried out Anaerobic Treatment makes GABA content be increased to 0.3% food) for example; ギ ヤ バ ロ Application tea (many societies) (tealeaves is carried out Anaerobic Treatment makes GABA content be increased to tens of times preceding tea of processing) etc.
Method as utilizing microorganism to make to be rich in the food of GABA has by add glutamic acid (salt) in having the microorganism of glutamate decarboxylase and cultivates, and obtains containing the method (for example referring to patent documentation 1) of the fermented food of GABA.In addition, make the method for the food that is rich in GABA as utilizing plant, have by in having the plant of glutamate decarboxylase, adding glutamic acid (salt) to generate the GABA enrichment method (for example referring to patent documentation 2 and 3) of GABA.
But, the food and the raw-food material that obtain by said method, though contain to high concentration GABA, but be to obtain by adding the glutamic acid that does not have in the original raw-food material, consider that from the viewpoint of the balance of the original flavor of the natural goods of food hobby trend, food, perfume (or spice) etc. differing is decided to be desirable food and raw-food material.
On the other hand, also oriented contain with glutamic acid as inoculation in the raw-food material that constitutes amino acid whose protein or peptide have protease generate can microorganism and have glutamate decarboxylase generate can the microorganism autofrettage that contains GABA diet product (for example referring to patent documentation 4) of cultivating etc.
In addition, also have with the grape that carried out Anaerobic Treatment and obtain the yeast mutation strain that the manufacturing drinks of relevant genetic mutation uses, grape wine (wine) manufacture method (for example referring to patent documentation 5 and non-patent literature 2) that makes its fermentation as raw material, inoculation and amino acid.But only the GABA content of realizing by the method for carrying out Anaerobic Treatment depends on the GABA content and the glutamic acid content of raw juice.
As the method that is not subjected to about raw material glutamic acid content, have in order to increase substantially the GABA content of tealeaves, and alternately repeat the method (for example referring to patent documentation 6) of Anaerobic Treatment and aerobic treatment.But this method is not suitable for fruit.In addition, for grape, do not carry out Anaerobic Treatment in advance and when carrying out aerobic treatment, not observing GABA increases and reduces, and also not observing glutamic acid increases (for example referring to patent documentation 5).In addition, have report to point out, when with carbon dioxide grape being carried out under aerobic conditions placing 24 hours after the Anaerobic Treatment, the GABA that was once increasing in the Anaerobic Treatment is reduced to original amount (for example referring to non-patent literature 3) after aerobic treatment.
Patent documentation 1: Japanese kokai publication hei 7-227245 number (the 2nd page, claim 2)
Patent documentation 2: TOHKEMY 2004-24229 number (the 2nd page, claim 1)
Patent documentation 3: TOHKEMY 2001-252091 number (the 2nd page, claim 1)
Patent documentation 4: TOHKEMY 2000-14356 communique (the 2nd page, claim 1 and the 6th page, Fig. 2)
Patent documentation 5: TOHKEMY 2001-321159 number (the 8th page, table 5), (the 10th page, Fig. 2)
Patent documentation 6: Japanese kokai publication hei 11-127781 number (claim 1 and the 7th page, Fig. 5)
The physiological function of non-patent literature 1:GABA (ギ ヤ バ give birth to reason Machine can) the Ti prosperous good FOOD STYLE 21 in pool, Food Chemistry news agency 2005, May number, 56 pages
Non-patent literature 2: bank this etc., make association's 98,10,737～742 (2003) (the 738th pages)
Non-patent literature 3:C.Tesniere, C.Romieu, I.Duelay, M.Z.Nicol, C.Flanzy and J.P.Robin, J.Exp.Bot., 45,145～151 (1994) (the 146th page, Fig.2 and the 147th page, Fig.3)
The object of the present invention is to provide a kind of the need to add glutamic acid etc.,, make the method for comparing the high fruit of GABA concentration with the raw material fruit by fairly simple operation from the outside.
The inventor concentrates on studies repeatedly to the method for the GABA content of raising fruit, found that, when only adopting Anaerobic Treatment, GABA content in the fruit of handling by GABA content in the raw material fruit and glutamic acid content institute about, to this, by alternately repeating Anaerobic Treatment and aerobic treatment, carry out Anaerobic Treatment at last, can make and not rely on raw material fruit GABA content and glutamic acid content, compare the fruit that GABA content increases considerably with the raw material fruit, thereby finished the present invention.
Summary of the invention
That is, the present invention relates to:
(1) manufacture method of the fruit of alpha-aminobutyric acid content raising, it is characterized in that, the operation of to carry out Anaerobic Treatment to the raw material fruit, then carrying out aerobic treatment is carried out 1 time, or after repeating more than 2 times, further carry out Anaerobic Treatment, obtain comparing the fruit of alpha-aminobutyric acid content raising with the raw material fruit;
(2) (1) described manufacture method, wherein, the number of repetition of carry out Anaerobic Treatment, then carrying out the operation of aerobic treatment is 2 times～5 times;
(3) (1) or (2) described manufacture method, wherein, the time of Anaerobic Treatment is 0.2 hour～9 days;
(4) (1) or (2) described manufacture method, wherein, the time of aerobic treatment is 0.2 hour～1 day;
(5) manufacture method of the fruit juice that alpha-aminobutyric acid content is high is characterized in that, the fruit that the alpha-aminobutyric acid content that obtains according to each described manufacture method in (1)～(4) improves is squeezed the juice;
(6) manufacture method of the inspissated juice that alpha-aminobutyric acid content is high is characterized in that, the concentration of juices that will obtain according to (5) described manufacture method;
(7) contain alcohol (alcohol) beverage manufacturing method, it is characterized in that, the fruit dipping (Stains け Write む that will improve according to the alpha-aminobutyric acid content that each described manufacture method in (1)～(4) obtains) in liquor, brandy or alcohol;
(8) contain the manufacture method of alcoholic beverage, it is characterized in that, the fruit juice that will obtain according to (5) or (6) described manufacture method behind the dilute with water, ferments as required; With
(9) contain the manufacture method of alcoholic beverage, it is characterized in that, mix the fruit juice that obtains according to (5) or (6) described manufacture method.
According to the present invention, can with high efficiency be not subjected to raw materials used in contained GABA and glutamic acid amount about, need not add the fruit of the good GABA high-load of glutamic acid, the fragrance of other manufacturing.And, according to the present invention, use the fruit of above-mentioned GABA high-load, also can access the fruit juice and the alcoholic beverage of GABA high-load.
Description of drawings
The variation diagram of the GABA content of the plum fruit that [Fig. 1] comparative example 1 and embodiment 1 make.
The variation diagram of the glutamic acid content of the plum fruit that [Fig. 2] comparative example 1 and embodiment 1 make.
The variation diagram of the GABA content of the grape fruit that [Fig. 3] comparative example 2 and embodiment 2 make.
The variation diagram of the glutamic acid content of the grape fruit that [Fig. 4] comparative example 2 and embodiment 2 make.
The GABA content of the grape fruit that [Fig. 5] embodiment 6 makes and the variation diagram of glutamic acid content.
The specific embodiment
One embodiment of the invention are described.
Among the present invention, Anaerobic Treatment is meant under anaerobic places certain hour with the fruit as raw material, particularly is meant, fruit is filled in the airtight container, aspirates into the near vacuum condition with pump etc.; Perhaps airtightly or not airtight in inert gas atmosphere, keep the stipulated time by sending into inert gases such as nitrogen, carbon dioxide.Processing time is 0.2 hour, is preferably 0.5 hour～9 days, can adopt the short period when repetition of Anaerobic Treatment and aerobic treatment is frequently carried out.Handle by this, the glutamic acid in the fruit becomes GABA under the effect of glutamate decarboxylase.Even carry out the long time treatment of processing time,, can not obtain its corresponding effect owing to disappear as the glutamic acid of precursor above the upper limit.In addition,, can carry out, preferably carry out at 20 ℃～27 ℃ at 5 ℃～35 ℃ for treatment temperature.When treatment temperature is hanged down, need to prolong the processing time.
Aerobic treatment is meant fruit is placed under the aerobic conditions.Particularly,, send into air or oxygen, switch to aerobic condition, perhaps open container, fruit is contacted with ambient atmos after being filled into fruit in the container and carrying out aforesaid Anaerobic Treatment.By carrying out aerobic treatment, except that the part of GABA becomes again the glutamic acid, also can generate glutamic acid by the composition beyond the GABA in the fruit, therefore, the accumulation of glutamic acid increases.Usually, aerobic treatment is 0.2 hour, preferably carries out 0.5 hour～1 day.When aerobic treatment was insufficient, the accumulation of glutamic acid was insufficient, did not generate the GABA of abundant amount afterwards in the Anaerobic Treatment of carrying out.In addition, when surpassing the long-time aerobic treatment of the upper limit, cause that GABA excessively reduces, so not preferred.In addition, treatment temperature usually can for the identical temperature of Anaerobic Treatment that just finishes (straight before).
Among the present invention, be after 1 group operation repeats, to carry out Anaerobic Treatment at last again with above-mentioned Anaerobic Treatment and aerobic treatment.Number of repetition is preferably 1 time～5 times, surpasses 5 times and then can not present the effect that GABA is increased sometimes.Last Anaerobic Treatment and above-mentioned Anaerobic Treatment are similarly implemented.The method according to this invention can be made with the existing method of only carrying out Anaerobic Treatment and compare the fruit that GABA content significantly increases than raw material fruit.
The fruit that can be used as raw material among the present invention does not have special qualification, can enumerate as preference to belong to rosaceous plum, apple, peach, cherry etc.; The grape of Vitaceae; The blueberry of Wenzhou oranges and tangerines of Rutaceae (ウ Application シ ユ ウ ミ カ Application), grape fruit, lemon, shaddock etc. and Ericaceae etc.
Squeeze the juice by the alpha-aminobutyric acid content fruit higher that manufacturing method according to the invention is obtained, can make the high fruit juice of GABA content than raw material fruit.In the manufacture method of this fruit juice, except that used fruit be alpha-aminobutyric acid content than the high fruit of raw material fruit, do not have special qualification, the condition of squeezing the juice, clarification condition, sterilization conditions etc. can adopt known condition.In addition, by with above-mentioned concentration of juices, can make the high inspissated juice of GABA content.In the manufacture method of this inspissated juice, there is not special qualification to concentrating condition etc.
Fruit juice or inspissated juice that the GABA content that manufacturing method according to the invention is obtained is high transfer to the fermentation optimum concentration, adopt with common fruit wine and make identical brewing method, promptly, add primary yeast, adopt the single-shot ferment to obtain former wine, then, through the clarification operations such as clarification filtration of slagging-off, use diatomite etc., can make the high fruit wine of GABA content.In the manufacturing of this fruit wine, fermentation condition, defecation method there is not special qualification.For example,, can enumerate the yeast that uses in the brewageing of general fruit wine, for example saccharomyces cerevisiae (Saccharomyces cerevisiae) etc. as the yeast that is used to ferment.
Mix with the alcoholic beverage of making in addition that contains by the high fruit juice of GABA content that manufacturing method according to the invention is obtained, can make GABA content high contain alcoholic beverage, contain in the manufacturing of alcoholic beverage at this, to not having special qualification as the kind that contains alcoholic beverage of raw material, defecation method etc.
Be immersed in liquor or brandy etc. by the fruit that manufacturing method according to the invention is obtained and contain in the alcoholic beverage, can make GABA content high contain alcoholic beverage.Contain in the manufacturing of alcoholic beverage at this, the kind that contains alcoholic beverage, immersion condition, the defecation method that floods do not had special qualification.
Embodiment
Below, explain the present invention according to embodiment.
Comparative example 1
The plum fruit as raw material, is carried out following processing.Prepare vial, put into 20 plum fruits in per 1 bottle, airtight, preserve down at 4 ℃, in contrast.
Use the raw material identical, will use carbon dioxide replacement in the vial, carry out 18 hours Anaerobic Treatment with comparative example 1.Then, open lid, the plum fruit is exposed in the ambient atmos, carry out 6 hours aerobic treatment.Then, again the combination of same Anaerobic Treatment and aerobic treatment is repeated 3 times.At last, carried out same Anaerobic Treatment 18 hours.All handle and carry out at 25 ℃.After the 2nd the later Anaerobic Treatment, get assay sample (plum fruit), each sample is freezing immediately, be about to carry out thawing before the amino acid analysis, broken and squeeze the juice.Be noted that fluorescence detection carries out after amino acid analysis is by the post that adopts LC-10ADvp system ((strain) Shimadzu Seisakusho Ltd.).
The result of comparative example 1 and embodiment 1 as depicted in figs. 1 and 2.In the comparative example 1, do not see that GABA increases.But among the embodiment 1, GABA continues to increase before the number of repetition the 3rd time, and maximum reaches initial 14.4 times, and GABA content significantly increases.Be noted that among Fig. 1 and Fig. 2 that initial coordinate points (plot) has just finished back (after 18 hours) for initial Anaerobic Treatment.Data after aerobic treatment has just finished are not described coordinate points, and the data after only Anaerobic Treatment just having been finished have been described coordinate points.
In addition, when paying close attention to the amount of GABA of initial glutamic acid content and generation, discovery glutamic acid is 84mg/L (0.57mmol/L), and the GABA that generates is 412mg/L (3.99mmol/L).Consider under the effect of glutamate decarboxylase the GABA that generates equimolar amounts by glutamic acid, irrespectively generate GABA significantly with glutamic acid content as can be known as precursor.
Comparative example 2
(Chardonnay kind (Chardonnay)) carries out following processing to grape fruit.Prepare the polyethylene bag, the 1 string grape of packing in per 1 bag will use carbon dioxide replacement in the bag, seal, and carries out Anaerobic Treatment.Anaerobic Treatment was carried out 3 days, 6 days and 9 days at 20 ℃.With the sample (0 day) that do not carry out Anaerobic Treatment in contrast.Sample after each is handled is directly broken and squeeze the juice under the state of sealing, adopts embodiment 1 described method to carry out amino acid analysis.Its result such as Fig. 3 (●-) and Fig. 4 (●-) shown in.
As shown in Figure 3, the sample that only carries out Anaerobic Treatment is in the past compared with control sample, and the amount of GABA increases before the 6th day, does not increase afterwards.In addition, as shown in Figure 4, glutamic acid reduces.
Adopt raw material (grape fruit) and the identical anaerobic treatment method identical, carry out 1 day Anaerobic Treatment with comparative example.Then, open sack, fruit is exposed in the ambient atmos, carry out 1 day aerobic treatment.Then, under the same terms, carry out 1 day Anaerobic Treatment again, then carry out 1 day aerobic treatment.At last, adopt identical method, carry out 3 days Anaerobic Treatment.All handle and carry out at 20 ℃.Carry out fragmentation immediately after each is handled and squeeze the juice, employing embodiment 1 described method is carried out amino acid analysis.Its result is shown in Fig. 3 (zero-) and Fig. 4 (zero-).
In the comparative example 2, GABA increases before the 6th day, but does not see increase afterwards.Among the embodiment 2, GABA continues to increase before the 7th day, and finally GABA content reaches 6.2 times compared with the control, compares with comparative example 2 to reach 1.8 times.
In addition, as shown in Figure 4, reduce constantly with respect to glutamic acid in the comparative example 2, among the embodiment 2, by carry out aerobic treatment after Anaerobic Treatment, glutamic acid increases, and returns to original level.In addition, the amount of the GABA of the GABA that concern generates, initial glutamic acid content and generation finds with respect to glutamic acid to be 82mg/L (0.56mmol/L), and the GABA of generation is 579mg/L (5.61mmol/L).Consider under the glutamate decarboxylase effect when generating the GABA of equimolar amounts, irrespectively generate GABA significantly with glutamic acid content as can be known as precursor by glutamic acid.
The plum fruit is carried out following processing.Prepare Polythene Bag, the 1kg plum fruit of packing in per 1 bag will use carbon dioxide replacement in the bag, seal, and carries out Anaerobic Treatment.Processing time is to carry out Anaerobic Treatment in 18 hours.Then, open sack, fruit is exposed in the ambient atmos, carry out 6 hours aerobic treatment.Then, the combination of identical Anaerobic Treatment and aerobic treatment is carried out 4 times.At last, same Anaerobic Treatment was carried out 18 hours.All handle and carry out at 20 ℃.After the Anaerobic Treatment immediately with the first-class white sugar of the liquor of 1.8L and 0.5kg according to the rules method make plum wine.
In contrast, use untreated plum fruit, use the liquor and the first-class white sugar of same amount, method is made plum wine according to the rules.After 2 months, plum wine and the contrast plum wine of making is carried out amino acid analysis.The result is as shown in table 1.Compare with the plum wine that adopts existing method manufacturing, in the plum wine of embodiment 3 constructed in accordance, GABA content increases to 1.9 times significantly.
[table 1]
| GABA(mg/L) | |
| Contrast | 74 |
| |
144 |
Grape fruit (Chardonnay kind) is carried out following processing.Prepare the polyethylene bag, the 300kg grape fruit of packing in per 1 bag will use carbon dioxide replacement in the bag, seal, and carries out Anaerobic Treatment.Carry out the processing time and be 20 hours Anaerobic Treatment.After the processing, open sack, fruit is exposed in the ambient atmos, carry out 4 hours aerobic treatment.Then, the combination of same Anaerobic Treatment and aerobic treatment is carried out 2 times.At last, carried out same Anaerobic Treatment 18 hours.All handle and carry out at 27 ℃.Anaerobic Treatment is squeezed the juice after finishing immediately, and method is brewageed according to the rules, obtains grape wine.
In contrast, use untreated grape, method is brewageed and is obtained grape wine according to the rules.Grape wine and the check wine of making carried out amino acid analysis.The result is as shown in table 2.Compare with the grape wine that adopts existing method manufacturing, in the grape wine of embodiment 4 constructed in accordance, GABA content increases to 9.1 times significantly.
[table 2]
| GABA(mg/L) | |
| Contrast | 44 |
| |
399 |
Embodiment 5
The plum fruit is carried out following processing.Prepare Polythene Bag, the 1kg plum of packing in per 1 bag will use carbon dioxide replacement in the bag, seal, and carries out Anaerobic Treatment.Carry out the processing time and be 18 hours Anaerobic Treatment.Then, open sack, fruit is exposed in the ambient atmos, carry out 6 hours aerobic treatment.Then, the combination of identical Anaerobic Treatment and aerobic treatment is repeated, making and amounting to number of times is 1 time～6 times.At last, will carry out identical Anaerobic Treatment 18 hours.All handle and carry out at 20 ℃.Freezing immediately after the Anaerobic Treatment, before being about to carry out amino acid analysis, carry out fragmentation and squeeze the juice.With the sample that do not carry out Anaerobic Treatment in contrast, the result is as shown in table 3 for its amino acid analysis.Before reprocessing proceeded to 5 times, GABA content increased, and increase to 6.3 times, but GABA reduces on the contrary in the time of the 6th time, becomes 6.0 times.
[table 3]
| |
1 |
2 |
3 |
4 times | 5 |
6 times | |
| GABA(mg/L) | 17 | 49 | 55 | 76 | 72 | 107 | 102 |
Prepare the polyethylene bag, the 1 string grape fruit (Si Tuben kind (Steuben kind)) of packing in per 1 bag will use carbon dioxide replacement in the bag, seal, and carries out 1 hour Anaerobic Treatment.Then,, fruit is exposed in the ambient atmos, carries out 1 hour aerobic treatment bag Kaifeng.Then, the combination of same Anaerobic Treatment and aerobic treatment is carried out 3 times.At last, same Anaerobic Treatment was carried out 1 hour.With the sample (0 hour) that do not carry out above-mentioned processing in contrast.All handle and carry out at 20 ℃.Carry out fragmentation after each Anaerobic Treatment immediately and squeeze the juice, adopt embodiment 1 described method to carry out amino acid analysis.The result of the content (zero-) of GABA (GABA) and glutamic acid (Glu) content (●-) as shown in Figure 5.
Among the embodiment 6, GABA compares with control group and finally increases to 2.2 times.In addition, during the GABA amount of the GABA that concern generates, the glutamic acid content of minimizing and generation, find that glutamic acid reduces 11mg/L (0.075mmol/L), and the GABA of generation is 72mg/L (0.70mmol/L).Consider under the glutamate decarboxylase effect GABA that generates equimolar amounts by glutamic acid, irrespectively generate GABA significantly with glutamic acid content as can be known as precursor.
Embodiment 7
Prepare the polyethylene bag, the 30g blueberry of packing in per 1 bag will use carbon dioxide replacement in the bag, seal, and carries out Anaerobic Treatment 30 minutes.Then,, fruit is exposed in the ambient atmos, carries out 30 minutes aerobic treatment bag Kaifeng.Then, the combination of same Anaerobic Treatment and aerobic treatment is carried out 4 times.At last, same Anaerobic Treatment was carried out 1 hour.With the sample (0 hour) that do not carry out above-mentioned processing in contrast.All handle and carry out at 20 ℃.Carry out fragmentation immediately after each is handled and squeeze the juice, employing embodiment 1 described method is carried out amino acid analysis, and its result is as shown in table 4.GABA concentration reached peak when reprocessing was carried out 4 times, during the 5th increase and decrease not obvious, but GABA obviously reduces the 6th time the time.
[table 4]
| |
1 |
2 |
3 |
4 times | 5 |
6 times | |
| GABA(mg/L) | 17 | 41 | 59 | 46 | 71 | 62 | 47 |
Industrial applicability
Fruit manufacture method of the present invention, fruit juice manufacture method and contain the alcoholic beverage manufacture method are as the high fruit of GABA content, fruit juice with to contain the manufacture method of alcoholic beverage useful.
Claims (9)
1, the manufacture method of the fruit of alpha-aminobutyric acid content raising, it is characterized in that, after will carrying out operation that Anaerobic Treatment then carries out aerobic treatment and carry out 1 time or repeat more than 2 times the raw material fruit, further carry out Anaerobic Treatment, obtain comparing the fruit of alpha-aminobutyric acid content raising with the raw material fruit.
2, the described manufacture method of claim 1, wherein, carrying out Anaerobic Treatment, then to carry out the number of repetition of the operation of aerobic treatment be 2 times～5 times.
3, claim 1 or 2 described manufacture methods, wherein, the time of Anaerobic Treatment is 0.2 hour～9 days.
4, claim 1 or 2 described manufacture methods, wherein, the time of aerobic treatment is 0.2 hour～1 day.
5, the manufacture method of fruit juice is characterized in that, the fruit that will improve according to the alpha-aminobutyric acid content that each described manufacture method in the claim 1～4 obtains is squeezed the juice.
6, the manufacture method of inspissated juice is characterized in that, the concentration of juices that manufacture method according to claim 5 is obtained.
7, contain the manufacture method of alcoholic beverage, it is characterized in that, the fruit that will improve according to the alpha-aminobutyric acid content that each described manufacture method in the claim 1～4 obtains is immersed in liquor, brandy or the alcohol.
8, contain the manufacture method of alcoholic beverage, it is characterized in that, the fruit juice that will obtain according to claim 5 or 6 described manufacture methods is dilute with water as required, ferments then.
9, contain the manufacture method of alcoholic beverage, it is characterized in that, mix the fruit juice that obtains according to claim 5 or 6 described manufacture methods.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013165921A3 (en) * | 2012-04-30 | 2014-01-03 | Sonomaceuticals, Llc | Therapeutic use of chardonnay seed products |
| CN104621564A (en) * | 2015-02-05 | 2015-05-20 | 南京农业大学 | Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product |
| CN107439731A (en) * | 2016-06-01 | 2017-12-08 | 周炳志 | The manufacture method of tealeaves containing gamma-aminobutyric acid |
| US10744177B2 (en) | 2014-04-21 | 2020-08-18 | Sonomaceuticals, Llc | Therapeutic use of grape seed products |
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2006
- 2006-09-27 CN CNA2006800353399A patent/CN101277616A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013165921A3 (en) * | 2012-04-30 | 2014-01-03 | Sonomaceuticals, Llc | Therapeutic use of chardonnay seed products |
| CN110433230A (en) * | 2012-04-30 | 2019-11-12 | 索那麦提科有限责任公司 | The therapeutical uses of Chardonnay seed products |
| US10772924B2 (en) | 2012-04-30 | 2020-09-15 | Sonomaceuticals, Llc | Therapeutic use of chardonnay seed products |
| US11723943B2 (en) | 2012-04-30 | 2023-08-15 | Sonomaceuticals, Llc | Therapeutic use of chardonnay seed products |
| US10744177B2 (en) | 2014-04-21 | 2020-08-18 | Sonomaceuticals, Llc | Therapeutic use of grape seed products |
| CN104621564A (en) * | 2015-02-05 | 2015-05-20 | 南京农业大学 | Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product |
| CN107439731A (en) * | 2016-06-01 | 2017-12-08 | 周炳志 | The manufacture method of tealeaves containing gamma-aminobutyric acid |
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Open date: 20081001 |