JPS6360992B2 - - Google Patents
Info
- Publication number
- JPS6360992B2 JPS6360992B2 JP14934485A JP14934485A JPS6360992B2 JP S6360992 B2 JPS6360992 B2 JP S6360992B2 JP 14934485 A JP14934485 A JP 14934485A JP 14934485 A JP14934485 A JP 14934485A JP S6360992 B2 JPS6360992 B2 JP S6360992B2
- Authority
- JP
- Japan
- Prior art keywords
- plum wine
- red perilla
- sugar
- perilla leaves
- red
- 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
Links
- 235000004347 Perilla Nutrition 0.000 claims description 23
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 23
- 235000020098 plum wine Nutrition 0.000 claims description 22
- 235000021018 plums Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000000034 method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60149344A JPS6211085A (ja) | 1985-07-09 | 1985-07-09 | 梅酒の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60149344A JPS6211085A (ja) | 1985-07-09 | 1985-07-09 | 梅酒の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6211085A JPS6211085A (ja) | 1987-01-20 |
| JPS6360992B2 true JPS6360992B2 (ko) | 1988-11-28 |
Family
ID=15473063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60149344A Granted JPS6211085A (ja) | 1985-07-09 | 1985-07-09 | 梅酒の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6211085A (ko) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6452856A (en) * | 1987-08-21 | 1989-02-28 | Teijin Ltd | Raised cloth |
| JP2676020B2 (ja) * | 1988-12-23 | 1997-11-12 | 寳酒造株式会社 | 実入梅酒の製造法 |
| JPH02186975A (ja) * | 1989-01-12 | 1990-07-23 | Reizo Zushi | 砂糖によりアク抜きした赤紫蘇を添加することを特徴とするワインの後加工法 |
| JPH0724566B2 (ja) * | 1990-09-05 | 1995-03-22 | 礼三 図師 | 赤柴蘇を添加することを特徴とするワインの後加工法 |
| TWI449786B (zh) | 2007-06-14 | 2014-08-21 | Suntory Holdings Ltd | Safflower and natural aroma of distilled liquor and its manufacturing method |
| JP5013231B2 (ja) * | 2010-05-27 | 2012-08-29 | 秀貴 長友 | 梅酒の製造方法 |
| CN106071559B (zh) * | 2016-06-24 | 2019-08-23 | 天津科技大学 | 一种紫苏椰果悬浮饮料及其制备方法 |
-
1985
- 1985-07-09 JP JP60149344A patent/JPS6211085A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6211085A (ja) | 1987-01-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |