JPH0251591B2 - - Google Patents

Info

Publication number
JPH0251591B2
JPH0251591B2 JP59251294A JP25129484A JPH0251591B2 JP H0251591 B2 JPH0251591 B2 JP H0251591B2 JP 59251294 A JP59251294 A JP 59251294A JP 25129484 A JP25129484 A JP 25129484A JP H0251591 B2 JPH0251591 B2 JP H0251591B2
Authority
JP
Japan
Prior art keywords
fermented
brix
yeast
gel
fermentation
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
JP59251294A
Other languages
English (en)
Japanese (ja)
Other versions
JPS61128874A (ja
Inventor
Shuichi Ito
Tsuneyoshi Kanisawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Takasago International Corp
Original Assignee
Takasago Perfumery Industry Co
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 Takasago Perfumery Industry Co filed Critical Takasago Perfumery Industry Co
Priority to JP59251294A priority Critical patent/JPS61128874A/ja
Publication of JPS61128874A publication Critical patent/JPS61128874A/ja
Publication of JPH0251591B2 publication Critical patent/JPH0251591B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
JP59251294A 1984-11-28 1984-11-28 低アルコ−ル発酵飲食品素材の製造法 Granted JPS61128874A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59251294A JPS61128874A (ja) 1984-11-28 1984-11-28 低アルコ−ル発酵飲食品素材の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59251294A JPS61128874A (ja) 1984-11-28 1984-11-28 低アルコ−ル発酵飲食品素材の製造法

Publications (2)

Publication Number Publication Date
JPS61128874A JPS61128874A (ja) 1986-06-16
JPH0251591B2 true JPH0251591B2 (enExample) 1990-11-07

Family

ID=17220665

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59251294A Granted JPS61128874A (ja) 1984-11-28 1984-11-28 低アルコ−ル発酵飲食品素材の製造法

Country Status (1)

Country Link
JP (1) JPS61128874A (enExample)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105614609A (zh) * 2015-12-29 2016-06-01 张尚武 一种杨梅羹的制备方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008000010A (ja) * 2006-06-20 2008-01-10 Oku Tain 耐糖性酵母Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓｒｏｕｘｉｉの発酵液及びその製法
EP2735236A1 (en) * 2012-11-22 2014-05-28 Rudolf Wild GmbH & Co. KG Fermentation of juice

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO790611L (no) * 1978-03-17 1979-09-18 Nordbraeu Ingolstadt Gmbh Fremgangsmaate for fremstilling av oel med nedsatt alkoholinnhold
US4286223A (en) * 1978-05-15 1981-08-25 E-Systems, Inc. Wideband digital frequency discriminator and phase and frequency detector

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105614609A (zh) * 2015-12-29 2016-06-01 张尚武 一种杨梅羹的制备方法

Also Published As

Publication number Publication date
JPS61128874A (ja) 1986-06-16

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