JPS57102190A - Preparation of alcohol from pressed juice of citrous rind - Google Patents

Preparation of alcohol from pressed juice of citrous rind

Info

Publication number
JPS57102190A
JPS57102190A JP17937780A JP17937780A JPS57102190A JP S57102190 A JPS57102190 A JP S57102190A JP 17937780 A JP17937780 A JP 17937780A JP 17937780 A JP17937780 A JP 17937780A JP S57102190 A JPS57102190 A JP S57102190A
Authority
JP
Japan
Prior art keywords
mash
product
alcohol
juice
rind
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.)
Granted
Application number
JP17937780A
Other languages
Japanese (ja)
Other versions
JPS5748197B2 (en
Inventor
Masahiko Takeda
Masuo Kayaba
Hiroyuki Tsurushima
Kensuke Shito
Saneharu Taniguchi
Yoshio Norimatsu
Masayoshi Uchiyama
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.)
TSUSHO SANGYO DAIJIN
TSUUSHIYOU SANGYO DAIJIN
Original Assignee
TSUSHO SANGYO DAIJIN
TSUUSHIYOU SANGYO DAIJIN
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 TSUSHO SANGYO DAIJIN, TSUUSHIYOU SANGYO DAIJIN filed Critical TSUSHO SANGYO DAIJIN
Priority to JP17937780A priority Critical patent/JPS57102190A/en
Publication of JPS57102190A publication Critical patent/JPS57102190A/en
Publication of JPS5748197B2 publication Critical patent/JPS5748197B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare an alcohol of quality equal to that of a product prepared by using the conventional glucide raw material efficiently, by using a concentrated waste liquor of pressed juice of citrus fruits formed as a by-product in the preparing step of citrus fruit juice as a raw material.
CONSTITUTION: In preparing alcohol by the conventional additional sprinkling method, a concentrated waste liquor of pressed rind juice of citrus fruits formed as a by-product in the preparing step of the citrus fruit juice in an amount of 23W25% total saccharide content in the final finishing step is added to a regular mash or additional mash or both, and the resultant mixture is then added to the regular mash while keeping the temperature of the additional mash at 28W31°C. The resultant mixture is then fermented at a temperature not exceeding 32°C, preferably 31W32°C, to form a matured solution with an alcoholic content of 13W15%, which is then treated by the conventional method to give a product.
COPYRIGHT: (C)1982,JPO&Japio
JP17937780A 1980-12-18 1980-12-18 Preparation of alcohol from pressed juice of citrous rind Granted JPS57102190A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP17937780A JPS57102190A (en) 1980-12-18 1980-12-18 Preparation of alcohol from pressed juice of citrous rind

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17937780A JPS57102190A (en) 1980-12-18 1980-12-18 Preparation of alcohol from pressed juice of citrous rind

Publications (2)

Publication Number Publication Date
JPS57102190A true JPS57102190A (en) 1982-06-25
JPS5748197B2 JPS5748197B2 (en) 1982-10-14

Family

ID=16064787

Family Applications (1)

Application Number Title Priority Date Filing Date
JP17937780A Granted JPS57102190A (en) 1980-12-18 1980-12-18 Preparation of alcohol from pressed juice of citrous rind

Country Status (1)

Country Link
JP (1) JPS57102190A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1984000561A1 (en) * 1982-08-04 1984-02-16 Igi Biotechnology Inc Preparing high fructose syrups from citrus residues
US4547226A (en) * 1982-08-04 1985-10-15 Igi Biotechnology, Inc. Preparation of high fructose syrups from citrus residues
KR101293755B1 (en) * 2011-07-28 2013-08-06 수도권매립지관리공사 Process for producing bioethanol by using beverage waste

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61107696U (en) * 1984-12-21 1986-07-08

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1984000561A1 (en) * 1982-08-04 1984-02-16 Igi Biotechnology Inc Preparing high fructose syrups from citrus residues
US4488912A (en) * 1982-08-04 1984-12-18 Igi Biotechnology, Inc. Preparation of high fructose syrups from citrus residues
US4547226A (en) * 1982-08-04 1985-10-15 Igi Biotechnology, Inc. Preparation of high fructose syrups from citrus residues
KR101293755B1 (en) * 2011-07-28 2013-08-06 수도권매립지관리공사 Process for producing bioethanol by using beverage waste

Also Published As

Publication number Publication date
JPS5748197B2 (en) 1982-10-14

Similar Documents

Publication Publication Date Title
JPS5639769A (en) Preparation of carbonated beverage
JPH0313865B2 (en)
JPS5743679A (en) Preparation of vinegar from peel of citrus fruits after squeezing fruit juice
JPS5629989A (en) Production of high-flavor alcoholic beverage from persimmon
JPS57102190A (en) Preparation of alcohol from pressed juice of citrous rind
JPS5611903A (en) Preparation of powdery pectin
KR100198094B1 (en) Preparation of apple-containing red pepper paste
CN103627594B (en) Persimmon wine and brewing method thereof
JPS57132875A (en) Preparation of alcohol-containing drink from kiwi fruit as raw material
ES8404406A1 (en) Process for the obtainment of a beverage from seaweeds, and beverage from seaweeds so obtained.
JPS5558086A (en) Method of making japanese sake containing fruit
JPS6447368A (en) Production of liqueur using fruit juice
JPS57181668A (en) Preparation of worcester sauce
CN107513477A (en) A kind of brewing method of Prinsepia utilis fruit wine
JPH11113557A (en) Papaya fruit vinegar and its brewing
JPS57105173A (en) Preparation of fruit drink
JPS572677A (en) Preparation of fermented juice of fruit and set for preparing it
JPS5561778A (en) Extraction and production of food essence
JPH0678695A (en) Production of jam having green color of citrus fruit
JPS59140874A (en) Pumpkin liquor
JPS5716689A (en) Preparation of "shochu" (low class distilled spirit)
SU888916A1 (en) Fruit paste producing method
JPS57181669A (en) Preparation of worcester sauce
JPS56109583A (en) Production of vinegar
KR0146724B1 (en) Method for preparing extracted liquor made from lycii cortex radicis