JPS60172278A - Wine of dried gourd shaving - Google Patents

Abstract

PURPOSE:To obtain a wine of dried gourd shavings changed into a mellow excellent drink, by mixing a raw fruit juice of a bottle gourd with fruit juices or fleshes of various fruits having different flavors, supplying saccharide, adding wine yeast thereto, and fermenting the resultant mixture. CONSTITUTION:A wine of dried gourd shavings obtained by peeling the skin of a fruit of a bottle gourd which is a raw material for the dried gourd shavings crushing the resultant fleshy part, pressing the crushed fleshy part to give a raw fruit juice, mixing gape juice or another fruit juice or roots of herbs and borks of trees, etc. with the raw fruit juice, adding honey or another saccharide to supply sugar, adding wine yeast to carry out fermentation, separating the supernatant liquid from sediments, filtering the mixture aging the fittrate, and bottling the resultant aged wine.

Description

[Detailed Description of the Invention] This invention... When producing kanbyo, the fleshy part of the center of the fruit, which is produced in large quantities as a product, is crushed and pressed, and then grape juice or fruit juice from the pond is added to this. Mixed phase with grass roots, tree bark, etc. 7, forming a preper component and a di-acid component, and at the same time adding nutrient. Or, fermentation is performed by adding other sugars and supplementing the sugar.
It is characterized by being strained and aged.

-Yg is a mellow alcoholic beverage, and by drinking it, the purpose is to take in its active ingredients into the body and contribute to beauty and health.

Yugao is a single-handed climbing plant that belongs to the Cucurbitaceae family, and its white flowers bloom at night and bloom in the morning. It is a night flower that withers, and the fleshy part of its fruit is scraped into thin strips. The dried one is kanbyo.

The composition of Yugao fruit is 946% water. Protein 0.
12% l fat ribs 0.03%, boiled in water charcoal 1.4 t, fiber 4 0
．． It has an ash content of 0.3 tons, an ash content of 75 tons, and contains active ingredients such as vitamin B1 and calcium.

The raw juice of Yugao is obtained by crushing and pressing the fleshy C-fila of the Yugao fruit. Although it has a special flavor, K, which is used as a fermented material for wine, is unreasonable in terms of flavor, acidity, astringency, and mechanical properties.

Therefore, it has good flavor, sourness, and astringency. Fresh fruit juice or other fruit containing sugar. By mixing grass root bark etc. with the raw juice of the sagebrush, supplementing it, and fermenting it with the addition of wine yeast, it can be used as a raw material in addition to the raw material for the production of trumpet. This invention was successful in producing 9 mellow and delicious sake from Yugao.

Kanbyo is one of the nine main products of the prefecture, and the products produced in the prefecture are:

It accounts for 85% of the nation's reproductive output, and the amount of by-products produced is truly astronomical. Unauthorized dumping of these materials on riverbeds causes water/U pollution, environmental destruction, etc. The current situation is that it has become a serious pollution problem.

This invention was discarded by Kanbyo farmers as unnecessary. Using the fruit pulp of Yugao, squeeze it and extract the raw juice.
・Contains good 7 rape and acid #, I astringency, sweetness, etc. By mixing other fruit juices, supplementing with honey or other sugars, and fermenting with rfin yeast.

It has been transformed into a mellow and delicious sake, and it also causes pollution problems such as water pollution of rivers and environmental destruction.

I succeeded in solving i*Vc.

The invention is based on the raw juice of Yugao, which has different flavors. By mixing the juice or pulp of various fruits, adding sugar, and fermenting by adding r-fin yeast,
Its mixed. Mainly flavored with fruit juice or grass root bark. It is possible to produce various types of 9-in.

Example: What remains after scraping off the kanbyo. Obtained by crushing and pressing the pulp of the sagebrush. Crush raw fruit juice 51Vcl Pudou,
Obtained by pressing. Mix the fruit juice 5j and add honey or
Add glucose to make the total sugar content of fruit juice 26%, and
Fin yeast was pure cultured in fruit juice. a mother 1! by adding.

Fermentation is carried out at 20°C to 25°C for 1''0 days, then drained and aged at around 15°C for 6 months to 1 year.

Claims (1)

[Claims] The peeled fleshy part of the fruit of Prunus japonicum is crushed. Squeeze the raw fruit juice, mix it with grape juice, other dried fruit juice, grass root peel, etc., and add sugar or other four types of sugar. It is characterized by the fact that it is fermented by adding wine yeast, filtered and aged, and then bottled and shipped. Kanbyo wine.