KR950018431A - Beverages and their manufacturing method - Google Patents

Beverages and their manufacturing method Download PDF

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Publication number
KR950018431A
KR950018431A KR1019940036094A KR19940036094A KR950018431A KR 950018431 A KR950018431 A KR 950018431A KR 1019940036094 A KR1019940036094 A KR 1019940036094A KR 19940036094 A KR19940036094 A KR 19940036094A KR 950018431 A KR950018431 A KR 950018431A
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KR
South Korea
Prior art keywords
alcohol
hawthorn fruit
hawthorn
beverage
light
Prior art date
Application number
KR1019940036094A
Other languages
Korean (ko)
Other versions
KR100345851B1 (en
Inventor
마사요시 키요이
마사유키 히로노
Original Assignee
코니시 진우에몬
니혼조오키세이야쿠 카부시키가이샤
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.)
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Publication date
Application filed by 코니시 진우에몬, 니혼조오키세이야쿠 카부시키가이샤 filed Critical 코니시 진우에몬
Publication of KR950018431A publication Critical patent/KR950018431A/en
Application granted granted Critical
Publication of KR100345851B1 publication Critical patent/KR100345851B1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages

Abstract

본 발명은 산사나무 과실성분을 함유하여, 엷고 순한 적도의 단맛과 신맛을 지니며, 동시에 목에 맥주와 같은 가볍고 산뜻한 자극이 따르는 뒷맛이 남지 않게 상쾌하게 한 알코올 함유 음료를 제공하는 데 있다.The present invention provides an alcohol-containing beverage containing a hawthorn fruit component, having a light and gentle equator sweetness and sour taste, and at the same time not leaving a aftertaste accompanied by a light and refreshing stimulus such as beer on the neck.

본 발명은 음료는 산사나무 과실성분을 함유하는 알코올 함유음료 및 그 제조방법에 관한 것이다.The present invention relates to an alcohol-containing beverage containing a hawthorn fruit component and a method for producing the same.

여러가지 약효를 지니는 것으로 알려져 있는 산사나무 과실은 신맛이 강해서, 그 과즙을 마시는데 어려움이 있지만, 산사나무가즙을 효모에 의해 발효시키므로써, 산사나무 본래가 지니는 맛을 살린 마시기가 쉬운 본 발명의 알코올 함유음료를 제조할 수 있었다. 본 발명의 산사나무열매음료는 엷고 순한 단맛과 적도의 신맛을 지니는 음료로서, 더욱 바람직하게는 흡성분을 첨가하므로써 목에 맥주와 같은 가볍고 산뜻한 자극이 따르는 뒷맛이 남지 않게 상쾌하게 한 알코올 함유음료를 제공하는 것이 가능하게 되었다.The hawthorn fruit, which is known to have various medicinal effects, has a strong sour taste, and it is difficult to drink the juice, but the alcohol of the present invention is easy to drink utilizing the original taste of the hawthorn by fermenting the hawthorn juice by the yeast. Containing beverages could be prepared. The hawthorn fruit drink of the present invention is a beverage having a light and mild sweetness and an equatorial sour taste, and more preferably, an alcohol-containing beverage which is refreshed so that a light and refreshing stimulus such as beer does not remain on the neck by adding an absorbent component It became possible to provide.

Description

음료 및 그 제조방법Beverages and their manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (8)

산사나무 과실성분을 함유하는 알코올 함유음료.Alcoholic beverage containing hawthorn fruit. 제1항에 있어서, 발포음료인 알코올 함유음료.The alcohol-containing beverage according to claim 1, which is a foamed beverage. 제2항에 있어서, 흡성분을 함유하는 알코올 함유음료.The alcohol-containing beverage according to claim 2, which contains a moisture absorbing component. 제3항에 있어서, 알코올농도가 1%미만인 알코올 함유음료.The alcohol-containing beverage of claim 3, wherein the alcohol concentration is less than 1%. 제3항에 있어서, 알코올농도가 1~10%인 알코올 함유음료.4. The alcohol-containing beverage according to claim 3, wherein the alcohol concentration is 1-10%. 제1항 내지 제5항중 어느 한 항에 있어서, 분쇄한 산사나무과실을 가한 알코올 함유음료.The alcohol-containing beverage according to any one of claims 1 to 5, wherein crushed hawthorn fruit is added. 산사나무 과실성분을 함유하는 용액을 발효시켜 제조되는 알코올 함유음료.Alcohol-containing beverages prepared by fermenting a solution containing hawthorn fruit components. 산사나무 과실성분을 함유하는 용액을 발효하는 것을 특징으로 하는 알코올 함류음료의 제조방법.A method for producing an alcohol-containing beverage, comprising fermenting a solution containing hawthorn fruit components. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940036094A 1993-12-28 1994-12-22 A Drink and Manufacture Thereof KR100345851B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP35148393A JP3431250B2 (en) 1993-12-28 1993-12-28 Beverage and method for producing the same
JP93-351483 1993-12-28

Publications (2)

Publication Number Publication Date
KR950018431A true KR950018431A (en) 1995-07-22
KR100345851B1 KR100345851B1 (en) 2003-03-04

Family

ID=18417602

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940036094A KR100345851B1 (en) 1993-12-28 1994-12-22 A Drink and Manufacture Thereof

Country Status (4)

Country Link
JP (1) JP3431250B2 (en)
KR (1) KR100345851B1 (en)
CN (1) CN1056180C (en)
TW (1) TW385334B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100402421B1 (en) * 2001-07-30 2003-10-17 화천군 Manufacturing Method for Beverage Using Crataegue pinnatifida
KR100825394B1 (en) * 2006-01-25 2008-04-29 주식회사 한불후치피아 Method for preparing of fermented dirnk

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CN1067540C (en) * 1997-05-12 2001-06-27 陕西省中国科学院西北植物研究所 Method for extracting fruit juice and preparation of fruit juice beverage
JP3425404B2 (en) * 2000-03-09 2003-07-14 岩手県 Apple juice production method
US8142819B2 (en) 2002-10-21 2012-03-27 Metaproteomics, Llc Synergistic compositions that treat or inhibit pathological conditions associated with inflammatory response
US7270835B2 (en) 2001-06-20 2007-09-18 Metaproteomics, Llc Compositions that treat or inhibit pathological conditions associated with inflammatory response
US20040115290A1 (en) 2001-06-20 2004-06-17 Tripp Matthew L. Modulation of inflammation by hops fractions and derivatives
US7718198B2 (en) 2001-06-20 2010-05-18 Metaproteomics, Llc Treatment modalities for autoimmune diseases
US7205151B2 (en) * 2001-06-20 2007-04-17 Metaproteomics, Llc Complex mixtures exhibiting selective inhibition of cyclooxygenase-2
US8158160B2 (en) 2001-11-13 2012-04-17 Eric Hauser Kuhrts Anti-inflammatory cyclooxygenase inhibitors
EP1613721B1 (en) * 2003-04-08 2008-06-18 Jeongseon County Fermented wine made from fruit of araliaceous shrubs, and method for producing thereof
JP2006206471A (en) * 2005-01-26 2006-08-10 Nitto Denko Corp Tape preparation
CN1900249B (en) * 2005-07-22 2011-08-10 耿普忠 Haw beer
JP5027735B2 (en) * 2007-05-25 2012-09-19 サッポロビール株式会社 Method for producing sparkling alcoholic beverage
WO2009050905A1 (en) * 2007-10-19 2009-04-23 Sapporo Breweries Limited Taste-improving composition, food and drink containing the same and methods of producing them
JP4939464B2 (en) * 2008-02-29 2012-05-23 サッポロビール株式会社 Taste improving composition, food and drink to which this is added, and methods for producing these
JP5009227B2 (en) * 2008-05-19 2012-08-22 サッポロビール株式会社 Yeast activator, method using the same and alcoholic beverage
CN102140402B (en) * 2010-12-31 2013-04-10 中金丰利酒业有限公司 Method for preparing hawthorn wine
KR101310417B1 (en) 2012-03-05 2013-09-24 김형호 Manufacturing methods for apple wines and the apple wine thereby
CN103103070B (en) * 2013-02-06 2014-03-26 彭常安 Processing method of hawthorn fruit wine
CN103320293B (en) * 2013-07-10 2014-10-15 徐州彭祖寿虫草生物技术有限公司 Chinese medicine health-care wine
JP6407517B2 (en) * 2013-11-13 2018-10-17 サッポロビール株式会社 Beverages and raw material liquids, and methods for producing them
CN103627587B (en) * 2013-12-05 2016-04-27 曹艺佳 A kind of appetizing Antilipemic health rice wine and preparation method thereof
CN103865704B (en) * 2014-02-08 2016-02-17 全加好股份有限公司 Zero dry red drink and preparation technology thereof
CN103907987B (en) * 2014-04-01 2016-02-10 天地壹号饮料股份有限公司 A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink
CN104489843B (en) * 2015-01-19 2016-04-20 中国食品发酵工业研究院 A kind of haw fermented goods and preparation method thereof
CN104651152B (en) * 2015-02-04 2016-11-23 栗阳 A kind of hawthorn health-care wine
CN104651185A (en) * 2015-02-15 2015-05-27 大连工业大学 Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof
CN109198315A (en) * 2018-08-16 2019-01-15 广西靖西梁鹏食品有限公司 A kind of haw berry, leaves of Hawthorn, May bloom compound beverage and preparation method thereof

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CN87101550A (en) * 1987-05-09 1988-11-30 辽宁省中药研究所 A kind of manufacture method of nutritious wine with low alcohol content
CN1037921A (en) * 1988-05-25 1989-12-13 王林标 The production technique of " Rukang healthy wine "
CN1073205A (en) * 1991-12-14 1993-06-16 张洪林 The prescription of compound red-rooted salvia wine and production method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100402421B1 (en) * 2001-07-30 2003-10-17 화천군 Manufacturing Method for Beverage Using Crataegue pinnatifida
KR100825394B1 (en) * 2006-01-25 2008-04-29 주식회사 한불후치피아 Method for preparing of fermented dirnk

Also Published As

Publication number Publication date
CN1109099A (en) 1995-09-27
KR100345851B1 (en) 2003-03-04
CN1056180C (en) 2000-09-06
JP3431250B2 (en) 2003-07-28
JPH07194351A (en) 1995-08-01
TW385334B (en) 2000-03-21

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