JP2007044007A - Method for producing persimmon vinegar juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide persimmon vinegar juice relieved in smell peculiar to persimmon vinegar through addition of natural water, honey, fruit and leaf soup of Japanese pepper and lemon juice each of a specific amount, leaving color peculiar to persimmon vinegar and having good aftertaste with less acidity through solving such problems that persimmon vinegar juice has strong smell of vinegar and is hard to drink because of using persimmon vinegar, and has uneven taste because of using natural water and honey. <P>SOLUTION: A method for producing the persimmon vinegar juice comprises adding 100cc natural water, 10-20g honey, 30-40cc fruit and leaf soup of Japanese pepper and 5cc lemon juice to 15-25cc persimmon vinegar (kind: compressed-and-seedless persimmon, Fuyu persimmon), leaving the product for 4-7 days in a temperature range of 0-10 degree to produce precipitates and filtrating the product. As a result of this, the persimmon vinegar juice which leaves color peculiar to persimmon vinegar and has both excellent acidity and aftertaste can be obtained. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

In order to alleviate the strong smell of vinegar, add honey and lemon juice and filter after 4-7 days to make the taste uniform. In addition, in order to improve the aftertaste of this vinegar, add the fruit of yam and leaf juice.
After 4 to 7 days, a precipitate is formed by the action of vinegar. By filtering this precipitate, it becomes vinegar juice.

Harvest ripe persimmon (variety: plain nuclear, rich) in late October, put 1 kg of ripe persimmon in a storage bottle, add 2.5 g of yeast called “Saccharomyces cerviche” and seal. Since the air is shut off, ethyl alcohol is produced in about 20 days. Open the lid and then ferment with acetic acid for about 4 months at a temperature of around 24 degrees to make straw vinegar. Put 100 cc of natural water and 10-20 g of honey in 15-25 cc of this vinegar and leave it for 4-7 days at a temperature of 0-10 ° C. to produce a precipitate. By filtering this, persimmon vinegar juice is obtained.

Because of using vinegar, the smell of vinegar is strong and difficult to drink. In addition, since natural water and honey are used, the taste becomes uneven.

In order to alleviate the smell of strong vinegar, use lemon juice and eliminate the unevenness of taste, using yam and leaf juice, temperature within 0-10 degrees for 4-7 days If left undisturbed, a precipitate is formed, but by filtration, a vinegar juice having a good acidity and aftertaste that leaves a color peculiar to vinegar is obtained.

  By using lemon juice, the strong smell peculiar to persimmon vinegar is alleviated, and by adding the fruit juice and leaf juice of yam, it has a good acidity and aftertaste, leaving the color peculiar to persimmon vinegar The vinegar vinegar was completed.

Persimmon vinegar (variety: plain core, rich) 15-25 cc, natural water 100 cc, honey 10-2
0g, 5 cc of lemon juice, 30-40 cc of yam seeds and leaf juice, and left to stand for 4-7 days at a temperature of 0-10 ° C. Precipitation occurs. .

Claims (1)

It is made by mixing 15 to 25 cc of vinegar vinegar produced from persimmon (variety: plain core, rich) with 100 cc of natural water, 10 to 20 g of honey, 30 to 40 cc of yam and leaf juice, and 5 cc of lemon juice. A method for producing vinegar juice.