Title:
【発明の名称】果実酒及びその製造法
Document Type and Number:
Japanese Patent JP2889044
Kind Code:
B2
Abstract:
PURPOSE:To obtain a fruit wine, useful for softening meat and having the residual activity of protease by pressing a fruit juice from a fruit containing a proteolytic enzyme, fermenting the fruit juice with a yeast and then adding sulfurous acid thereto. CONSTITUTION:A fruit such as a pineapple containing a proteolytic enzyme is initially crushed and pressed to provide a fruit juice. Solid substances are then removed by centrifugation, etc. The fruit juice is further clarified by filtration through Celite(R), etc., and a yeast is then added to ferment the clarified fruit juice. Sulfurous acid (e.g. potassium metabisulfite) is subsequently added to the fermented fruit juice. The obtained fruit juice is finally finish-filtered and filled in a bottle to afford the objective fruit wine having the residual protease activity.
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Inventors:
NAGAO MASAAKI
TAKEOKA MASAO
NAGABORI TAKASHI
KIZU KUNITOMO
TAKEISHI SETSUKO
HASHIMOTO HIKOTAKA
TAKEOKA MASAO
NAGABORI TAKASHI
KIZU KUNITOMO
TAKEISHI SETSUKO
HASHIMOTO HIKOTAKA
Application Number:
JP8923692A
Publication Date:
May 10, 1999
Filing Date:
March 16, 1992
Export Citation:
Assignee:
KITSUKOOMAN KK
MANZUWAIN KK
MANZUWAIN KK
International Classes:
C12G1/02; C12G3/02; (IPC1-7): C12G1/02; C12G3/02
Domestic Patent References:
| JP57132875A |