HUT61172A - Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same - Google Patents

Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same

Info

Publication number
HUT61172A
HUT61172A HU173791A HU173791A HUT61172A HU T61172 A HUT61172 A HU T61172A HU 173791 A HU173791 A HU 173791A HU 173791 A HU173791 A HU 173791A HU T61172 A HUT61172 A HU T61172A
Authority
HU
Hungary
Prior art keywords
germ
alcoholic
delight
value
same
Prior art date
Application number
HU173791A
Other languages
Hungarian (hu)
Other versions
HU911737D0 (en
Inventor
Mihaly Beck
Istvan Orszagh
Original Assignee
Mihaly Beck
Istvan Orszagh
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mihaly Beck, Istvan Orszagh filed Critical Mihaly Beck
Priority to HU173791A priority Critical patent/HUT61172A/en
Publication of HU911737D0 publication Critical patent/HU911737D0/en
Publication of HUT61172A publication Critical patent/HUT61172A/en

Links

Landscapes

  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Barley, wheat, rye and maize germ either separately or mixed in required propns., dried and roasted gently by traditional means or by dielectric heating yield solids rich in flavours, aroma and vitamins. These, their concentrated aq. or alcoholic extracts, are suitable for the prepn. of soft and alcoholic beverages, which also contain customary ingredients, namely carbohydrates, citric acid, food colours, etc. - 1-100 pts. wheat germ and/or barley germ and/or rye germ and/or 1-10 pts. wt. maize germ is heat treated at 90-115 deg.C for 1-8 hrs. depending on original moisture content. Roasted solids are extracted for 1-48 hrs. at 0-100 deg.C, by water contg. 0-96 wt.% ethanol, followed by opt. conversion with the use of appropriate additions into reqd. beverages.
HU173791A 1991-05-23 1991-05-23 Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same HUT61172A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU173791A HUT61172A (en) 1991-05-23 1991-05-23 Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU173791A HUT61172A (en) 1991-05-23 1991-05-23 Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same

Publications (2)

Publication Number Publication Date
HU911737D0 HU911737D0 (en) 1991-12-30
HUT61172A true HUT61172A (en) 1992-12-28

Family

ID=10955939

Family Applications (1)

Application Number Title Priority Date Filing Date
HU173791A HUT61172A (en) 1991-05-23 1991-05-23 Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same

Country Status (1)

Country Link
HU (1) HUT61172A (en)

Also Published As

Publication number Publication date
HU911737D0 (en) 1991-12-30

Similar Documents

Publication Publication Date Title
Holsinger et al. Whey beverages: A review
ES2098355T3 (en) FOOD PRODUCT CONTAINING DIETARY FIBER AND METHOD FOR THE PREPARATION OF SUCH PRODUCT.
CN105231366A (en) Sauced pawpaw sticks and preparing method thereof
DK0791296T3 (en) Fermented beverage
Suh et al. Characteristics of Sikhe produced with malt of naked barley, covered barley and wheat
RU93040037A (en) METHOD FOR PRODUCING FRUIT JUICE
WO1999038394A3 (en) Method for ultra high pressure inactivation of microorganisms in juice products
HUT61172A (en) Method for producing natural material concentrate of high delight value and alcoholic and soft drink made by using the same
CN110638016A (en) Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof
KR100283416B1 (en) Lactobacillus fermented beverage based on chestnuts
JPS5621571A (en) White seasoning solution and its preparation
RU93040290A (en) METHOD FOR PRODUCING FRUIT KVASS
FR2353235A1 (en) Milk acid bacteria fermentation of grain germ extracts - results in food prods. of enhanced nutritive value
JPS6447368A (en) Production of liqueur using fruit juice
JPH05103644A (en) Miso (fermented soybean paste)-containing drink
AU2003214635B2 (en) A process for the preparation of custard apple jam and the custard apple jam thus obtained
KR950004648B1 (en) Method of producing jam from codonopsis lanceolata
RU2108050C1 (en) Soft drink "marsenika" and method for its production
FR2415432A1 (en) Substitute or complementary food equiv. to mothers milk - contg. fruit or vegetable juice and lactic or beer yeast
Khupse et al. Sensory quality of drumstick (Moringa oleifera L.) whey beverage
FR2311505A1 (en) Fruit or vegetable milk drinks - by bottling and sterilizing mixt of milk, fruit, sugar, pectin and citric acid
CN114431442A (en) Catering honey paste and production method thereof
JPS6413967A (en) Preparation of vegetable extract
JPS6181768A (en) Preparation of alga drink
GR20210100280A (en) Processing of tomatoes and peppers for the preparation of tomato and pepper natural juice, paste, jam, syrup, spread and chutney

Legal Events

Date Code Title Description
DFD9 Temporary prot. cancelled due to non-payment of fee