Title:
天然抗酸化機能性梨ぶどう混合酢及びその製造方法
Document Type and Number:
Japanese Patent JP4391515
Kind Code:
B2
Abstract:
Natural antioxidizing functional pear-grape vinegar and a manufacturing method thereof are provided to improve quality of pear vinegar by improving antioxidizing effects through addition of grape, and inhibit abnormal fermentation by irradiating gamma rays to the pear-grape vinegar. The natural antioxidizing functional pear-grape vinegar is prepared by alcohol fermentation and acetic acid fermentation processes and contains pear and grape in a weight ratio of 9:1 to 5:5. The manufacturing method of the natural antioxidizing functional pear-grape vinegar comprises the steps of: washing pears and grapes with water; pulverizing the pears and grapes; mixing the pear and grape juice, and performing alcohol fermentation and acetic acid fermentation; maturing the fermented solution at low temperature; and filtering the matured fermented solution and irradiating ionized energy(gamma rays) to the filtered solution.
Inventors:
Dong Sub Kim
Il Yun Jeon
Syon Cow
Juwon Lee
Mun War Byun
Il Yun Jeon
Syon Cow
Juwon Lee
Mun War Byun
Application Number:
JP2006311492A
Publication Date:
December 24, 2009
Filing Date:
November 17, 2006
Export Citation:
Assignee:
KOREA ATOMIC ENERGY RESEARCH INSTITUTE
International Classes:
C12J1/04
Domestic Patent References:
| JP2005333970A | ||||
| JP61247371A |
Other References:
飴山實他編,シリーズ<食品の科学>酢の科学,日本,(株)朝倉書店,1996年 9月 1日,14,15,79,86,87,97~99,113,114、118~120
桜井芳人編,総合食品事典,日本,同文書院,1988年 6月 4日,459~461,869~870,食品照射、放射線殺菌の項
桜井芳人編,総合食品事典,日本,同文書院,1988年 6月 4日,459~461,869~870,食品照射、放射線殺菌の項
Attorney, Agent or Firm:
Kiyoji Kuzuwa