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Title:
PRODUCTION OF PERSIMMON VINEGAR
Document Type and Number:
Japanese Patent JPS61202679
Kind Code:
A
Abstract:

PURPOSE: To produce a high-quality persimmon vinegar in large quantities on an industrial scale, by treating persimmon fruits with ethylene and adding a large amount of cultured yeast and cultured acetobacter thereto.

CONSTITUTION: Raw persimmon fruits are treated with ethylene to effect the rapid and simultaneous ripening of the persimmon. The ripe persimmon is crushed, charged in a vessel, and added with a large amount (about 107 cells per 1g of fermentation product) of cultured yeast cells to promote the alcoholic fermentation. The fermentation product is separated into the juice and the pulp, etc., and the juice is added with a large amount (about 107 cells per 1g of the fermentation product) of cultured acetobacter cells to effect the acetic acid fermentation.


Inventors:
FURUTA MICHIO
ASANO SATOSHI
MATSUMOTO ISAO
IMAI SEIICHI
Application Number:
JP4421285A
Publication Date:
September 08, 1986
Filing Date:
March 06, 1985
Export Citation:
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Assignee:
NIIGATA PREFECTURE
International Classes:
C12J1/04; C12J1/00; (IPC1-7): C12J1/00; C12J1/04
Attorney, Agent or Firm:
Yukio Maruyama



 
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