Title:
BREWED VINEGAR OF PERSIMMON
Document Type and Number:
Japanese Patent JPS60149375
Kind Code:
A
Abstract:
PURPOSE: The titled vinegar, obtained by using a fruit of Diospyros Kaki as a raw material, having promoting action on lipoperoxide metabolism and antioxidizing ability for food, and suitable for a seasoning.
CONSTITUTION: A persimmon (Diospyros Kaki), e.g. FUYU or SAIJO species, is crushed first to prepare a must. A yeast is then added thereto, and the fermentation is carried out at about 20°C to give the aimed vinegar.
Inventors:
YUUCHI SHIGERU
UCHIDA YOSHIHIRO
FUJIKAWA AKIO
OONISHI RIYOUICHI
UCHIDA YOSHIHIRO
FUJIKAWA AKIO
OONISHI RIYOUICHI
Application Number:
JP374584A
Publication Date:
August 06, 1985
Filing Date:
January 12, 1984
Export Citation:
Assignee:
OSAKA YAKUHIN KENKYUSHO KK
MIZUHO KK
MIZUHO KK
International Classes:
C12J1/00; C12J1/04; (IPC1-7): C12J1/00
Attorney, Agent or Firm:
Yoshihiro Kiyohara