JPS59169484A - Preparation of banana wine or brandy by included and immobilized catalyst - Google Patents
Preparation of banana wine or brandy by included and immobilized catalystInfo
- Publication number
- JPS59169484A JPS59169484A JP58045536A JP4553683A JPS59169484A JP S59169484 A JPS59169484 A JP S59169484A JP 58045536 A JP58045536 A JP 58045536A JP 4553683 A JP4553683 A JP 4553683A JP S59169484 A JPS59169484 A JP S59169484A
- Authority
- JP
- Japan
- Prior art keywords
- banana
- wine
- brandy
- bacteria
- alginate
- Prior art date
- Legal status (The legal status 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 status listed.)
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Links
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- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
世界的に果実の生産が過剰の傾向にある中で、特に発展
途上国である東南アジアでは、過剰生産と需要の伸び悩
みのためにバナナの価格が近年顕著に低下しており、深
刻な問題となっている。そこで木発明者は長年にわたる
鋭意研究の結果、この低廉なバナナの有効で多目的な利
用法を発明するに至ったものである。[Detailed Description of the Invention] While fruit production is trending around the world in excess, the price of bananas has fallen significantly in recent years, especially in Southeast Asia, a developing country, due to overproduction and sluggish demand. This has become a serious problem. After many years of intensive research, the tree inventor came up with an effective and versatile way to use this inexpensive banana.
即ち、木発明にかかわる包括固定化生木触媒とバイオリ
アクターを便用すれば、バナナから新規物質であり、バ
ナナ特有の芳香を有し、しかも8〜l l (V/V)
% のアルコール分を含有スるバナナ若ワイン、ブ
ランデーを短期間で迅速に連続生産でき、しかもワイン
除去後のデンプン質合有量の多い固形物からは、さらに
ワインを製造するか又はそれ自体を揚げ、焼き、蒸すな
ど調理して若しくはハンバーグなどの食品添加物として
利用することが出来る。したがってバナナを主食品又は
副食品にしている現地の人々の生活をおびやかすことな
く、しかも低廉なバナナから芳香を有するワインを迅速
に連続生産出来るため、木発明が産業上もたらす効果は
多大なものである。That is, if the entrapping immobilized live wood catalyst and bioreactor related to the wood invention are conveniently used, it is a new substance from banana, has a banana-specific aroma, and has a ratio of 8 to 1 l (V/V).
% of alcohol content can be produced continuously in a short period of time, and the solids with a high starch content after removing the wine can be used to further produce wine or to produce wine itself. It can be cooked by frying, grilling, steaming, etc., or can be used as a food additive for hamburgers and other foods. Therefore, the invention of wood has had a great industrial effect, as aromatic wine can be rapidly and continuously produced from inexpensive bananas without jeopardizing the lives of the local people who rely on bananas as their main or side food. be.
本発明は生バナナ果肉を処理して得たバナナジュースに
酸を加えて弱酸性にするか又はメタ重亜硫酸カリを加え
て雑菌混入防止後、アルギン酸塩で包括固定化した一種
以上の酵母菌からなる生体触媒を充填したバイオリアク
ターに供給し、嫌気下迅速醗酵させ、バナナ若ワイン、
ブランデーを製造する方法およびワイン除去後の下層の
デンプン質を主成分とする固形物をα−アミラーゼ酵素
やカビで液化し、アルギン酸塩で包括固定化したグルコ
アミラーゼ、菌体からなる生体触媒を充填したバイオリ
アクターに供給し、糖化と醗酵とを並行して行わせ、デ
ンプン質含有量の多い下層部分力・らもバナナ若ワイン
、ブランデーをW iapする方法およびワイン除去後
のデンプン質を主成分とする固形物を食品添加物として
又は直接食品として利用することを特徴とするバナナか
らバナナ若ワイン、ブランデーを製造する方法に関する
。アルギン酸塩としては、アルミニウム塩、カルシウム
塩又はアルミニウム・カルシウム塩などが挙げられるが
、特にアルギン酸アルミニウム・カルシウム塩が好結果
を与える。パイオリアククーとしては第1図および第2
図で表わされ、本発明者等の発明にかかわる一段又は二
段上下円錐型バイオリアクターが使用される。The present invention is made by adding acid to banana juice obtained by processing raw banana pulp to make it weakly acidic, or adding potassium metabisulfite to prevent contamination with bacteria, and then using one or more types of yeast bacteria that is comprehensively immobilized with alginate. Banana young wine,
A method for producing brandy and a method of liquefying the starchy-based solids in the lower layer after wine removal using α-amylase enzyme and mold, and filling with glucoamylase entrappingly immobilized with alginate and a biocatalyst consisting of bacterial cells. A method of wiping young banana wine and brandy from the lower layer with high starch content, and wiping out the starch after removing the wine, and saccharification and fermentation are carried out in parallel. The present invention relates to a method for producing banana young wine or brandy from bananas, characterized in that the solid matter is used as a food additive or directly as a food. Examples of the alginates include aluminum salts, calcium salts, and aluminum/calcium salts, with aluminum/calcium alginate giving particularly good results. Figures 1 and 2 are used as pioriacs.
A one-stage or two-stage upper and lower conical bioreactor according to our invention is used, as shown in the figure.
バナナ果肉は、果肉をつぶして好ましく9.けペクチナ
ーゼ酵素を加え攪拌後、遠心分離してバナナジュースに
する。又バナナジュースをバイオリアクターに供給する
際には、包括菌体の凝集剤としておよび菌体を包括して
いるアルミニウムが時間の11径過と共にはずれたり、
他の塩に置きかえられるのを防止する意味で、少量の硫
酸アルミニウムを加えると良い。9. Banana pulp is preferably obtained by crushing the pulp. Add pectinase enzyme, stir, and centrifuge to make banana juice. In addition, when banana juice is supplied to the bioreactor, the aluminum that acts as a flocculant for the enclosing bacteria and that encloses the bacteria may come off over time.
It is a good idea to add a small amount of aluminum sulfate to prevent it from being replaced by other salts.
アルコール醗酵をさせる場合、雑菌混入防止のためには
pHを弱酸性(pH2,6〜4.6位の範囲)にするか
、メタ重亜硫酸カリなど雑菌混入防止剤を加えて行なう
と良いが、pHをあまり酸性にすると、容器の腐蝕およ
び生成したワインの流出液上層部のバナナワイン・を除
去後の、下層部のデンプン質含有量の多い固形物は、こ
れを種とし肉ミンチを混ぜハンバーグにしたり、固形物
自体を51m厚さとした揚物、焼物、蒸物として調理し
、主食品、副食品を製造出来る。固形物は餅状で、しか
もバナナの香りが残り、少量の糖分があるため、これを
利用した食品は歯ざわり、香り、味の三拍子が揃った美
味で良好な食品である。When carrying out alcohol fermentation, to prevent contamination by bacteria, it is recommended to make the pH slightly acidic (pH 2.6 to 4.6) or add an agent to prevent contamination by bacteria, such as potassium metabisulfite. If the pH is too acidic, the container will corrode and the resulting wine runoff will be removed. After removing the banana wine from the top layer, the solids with high starch content in the bottom layer will be used as seeds and mixed with minced meat and hamburgers. The solid material itself can be fried, grilled, or steamed to a thickness of 51 m to produce main foods and side foods. The solid material is rice cake-like, retains the scent of banana, and contains a small amount of sugar, so foods made using this material are delicious and have the triple signature of texture, aroma, and taste.
以下、実施例をもって、本発明の詳細な説明する。Hereinafter, the present invention will be explained in detail with reference to Examples.
実施例1.−股上下円錐型バイオリアクターによる連続
バナナ若ワインの製法
(イ)アルギン酸アルミニウム・カルシウム包括酵母生
体触媒の調整
ワイン酵母菌である Saccharomycesce
revisiae 00−2およびSaccharom
ycescerevisiae IA’ −3を予め別
々にYM培地中で培養する。この2種の湿潤菌体の等量
をまぜ、この湿潤混合菌体と、この菌体の全重量の1.
5倍の1.5(W/W)チアルギン酷ナトリウムを混合
する。このスラリーをノズルを通し220 fl/Lの
0a(J2−21420水溶液中に滴下し放置すると、
アルギン酸カルシウム包括混合酵母ができる。Example 1. - Continuous production of young banana wine using a conical bioreactor (a) Preparation of yeast biocatalyst containing aluminum and calcium alginate Saccharomyces, a wine yeast strain
revisiae 00-2 and Saccharom
ycescerevisiae IA'-3 is previously cultured separately in YM medium. Equal amounts of these two types of wet bacterial cells are mixed, and the wet mixed bacterial cells and 1.
Mix 5 times 1.5 (W/W) sodium thiargin. When this slurry is dropped into a 220 fl/L 0a (J2-21420 aqueous solution) through a nozzle and left to stand,
A calcium alginate-encompassing mixed yeast is produced.
次に1O−20p/LのAl2(SO4)3・14〜1
s t−r2o 、 10 y/Lのグルコース、2g
/のMgSO4・7I(20と0.2g/LのKH2P
O4とを含む溶液中に浸すとQaはAβにイオン佼換さ
れ、1〜2闘径のアルギン酸アルミニウム・カルシウム
包括混合酵母グルが得られる。最大菌体量は3601
(乾4i1 ) / L(生体触媒ゲル)である。この
触媒ゲル界面の機械的強度は大きく、生体触媒であZ包
括体ゲルのマトリックスから漏洩する面体量は少ない。Next, 1O-20p/L Al2(SO4)3.14~1
s t-r2o, 10 y/L glucose, 2 g
/ MgSO4・7I (20 and 0.2 g/L KH2P
When immersed in a solution containing O4, Qa is ion-converted to Aβ, and a mixed yeast glue containing aluminum and calcium alginate with a diameter of 1 to 2 is obtained. Maximum bacterial mass is 3601
(dry 4i1)/L (biocatalyst gel). The mechanical strength of this catalyst gel interface is high, and the amount of biocatalyst face pieces leaking from the matrix of the Z-encompassing gel is small.
この包括体ゲルの表面は住理食塩水で洗う。。The surface of this inclusion body gel is washed with saline. .
(口]生バナナよりバナナジュースと固形物の分離市販
のフイリツピン産バナナの果皮をむき果肉をI(Oba
rt ミキサーN−15にグラインダ一部品を取りつ
けてつぶし、これに1f/Kg (果肉)のペクチナー
ゼ酵素を添加し攪拌する。15で、15分間遠心分離す
ると75 (W/W)憾の上層(上澄液)と25(W/
TAり傅の下層C固形物)に分離する。(Mouth) Separation of banana juice and solids from raw bananas Peel the skin of commercially available Filipino bananas and remove the pulp.
Attach one part of the grinder to the rt mixer N-15, crush it, add 1 f/Kg (pulp) of pectinase enzyme, and stir. After centrifugation for 15 minutes at 15°C, the upper layer (supernatant) of 75% (W/W) and 25% (W/W)
Separate into the lower layer of TA (solid matter).
この上澄液はpH4,8のバナナジュースでL あり
、固形物は約70(乾量w/w)foのデンプン質と少
量の繊維質を含有する。The supernatant liquid is banana juice with a pH of 4.8 L, and the solids contain about 70 (dry weight w/w) fo starch and a small amount of fiber.
?タ一段上下円錐型バイオリアクターによる連続バナナ
若ワインの製法
本発明者の一人が考案した第1図に示される一段」二下
円錐型ソアタター(福島走、特開昭56−45755)
−をバイオリアクターとして使用し、上記(イ)の工程
で得られたJ〜2 yttrr径のアルギン酸アルミニ
ウム・カルシウム包括混合酵母ゲルの生体触媒をリアク
ターのワーキング容積(v)当りの充填率(Vs/V)
−30壬で充填する。リアクター下部より上記(口]
の工程で得たバナナジュースを供、給した。ただしこの
供給液には19/LのA(j 2 CS O4) a
x 14〜18H20を添加し、HCdでpr−r3.
0とし、28〜30 ’c 、 滞留時:i旧(V/
PL) = r = 7 hrs で40日1而ノン
ストツプ連続醗酵を行なったが、何等雑菌の混入なしに
ノンストップ連続運転が出来だ。流出液中のアルコール
濃度は8.0〜8.7 (W/V) %、10.1〜1
1.0 (V/l %であり、グリセリンa度は8 (
fl/L)であった。流出液を遠心分離器にかけ、上澄
液を5℃の冷蔵庫に20日間保存した後、その特性を分
析し、揮発物はガスクロで分析し、有機酸はエステルと
しガスクロと液体クロマトで分析した。他のフルーツワ
イントノ特性値の比較を表1に示す。? Continuous production of young banana wine using a single-stage, upper and lower conical bioreactor One of the inventors of the present invention devised a single-stage, two-lower conical bioreactor as shown in Figure 1 (Fukushima Run, Japanese Patent Publication No. 56-45755)
- was used as a bioreactor, and the biocatalyst of the aluminum/calcium alginate-encompassing mixed yeast gel with a diameter of J~2 yttrr obtained in step (a) above was added to the filling rate (Vs/ V)
- Fill with 30 liters. Above from the bottom of the reactor (mouth)
Banana juice obtained in the process was supplied and supplied. However, this feed liquid contains 19/L of A(j 2 CS O4) a
x 14-18H20 and pr-r3.
0, 28~30'c, when staying: i old (V/
PL) = r = 7 hrs, 40 days of non-stop continuous fermentation was carried out, and non-stop continuous operation was possible without any contamination of bacteria. The alcohol concentration in the effluent is 8.0-8.7 (W/V)%, 10.1-1
1.0 (V/l %, glycerin a degree is 8 (
fl/L). The effluent was centrifuged, and the supernatant was stored in a refrigerator at 5°C for 20 days, and then its properties were analyzed.The volatiles were analyzed by gas chromatography, and the organic acids were analyzed as esters by gas chromatography and liquid chromatography. Table 1 shows a comparison of other fruit wine tonneau characteristic values.
(以下余白、次頁に続く)
上記表1の結果より、本発明方法で得られたバナナワイ
ンが、f也のフルシーツワインと比軟して特性の上でも
ひけをとらないものであることがわかる。(The following is a margin, continued on the next page) From the results in Table 1 above, the banana wine obtained by the method of the present invention is comparable in terms of softness and characteristics to fya's full sheet wine. I understand.
但し、表1のパイナツプルワインは東南アジア産ジュー
スから本発明の固定化酵母充填パイオリアククーで連続
生産した製品であり、ハワイ産のパイナツプルワイン(
市販)の分析値は当方で行々つたものであり、山梨サン
トリーワインの分析値に一次の文献によるものである。However, the pineapple wine in Table 1 is a product continuously produced from Southeast Asian juice using the immobilized yeast-filled pie-oliakku of the present invention, and the pineapple wine from Hawaii (
The analytical values for Yamanashi Suntory wine (commercially available) are those that we have conducted repeatedly, and are based on the primary literature on the analytical values for Yamanashi Suntory wine.
湯口英部、銭林裕、逗真雄、醗酵工学、第59巻、第2
号169−175頁(1981)実施例2. 二段上下
円錐型バイオリアクターによる連続バナナ若ワインの製
法
第2図に示される二段」二下円錐型パイオリアククー(
S、Fukushima、 I(、Munenobuj
l(、Yama −de、 TJS Patent 4
33735(198’2))に実施例1で得られたアル
ギン酸アルミニウム・カルシウム包゛括固定化混合菌体
を充填率(vs/v)−30%に充填し、実施例1(口
〕で得たバナナジュースを供給し、嫌気下ノンストップ
連続醗酵を行なった。最初の24日間は20 ’c 。Eibu Yuguchi, Yutaka Zenbayashi, Masao Zumi, Fermentation Engineering, Volume 59, No. 2
No. 169-175 (1981) Example 2. Continuous production of banana young wine using a two-stage upper and lower conical bioreactor The two-stage and lower conical bioreactor (
S., Fukushima, I.
l(, Yama-de, TJS Patent 4
33735 (198'2)) was filled with the aluminum/calcium alginate enclosing mixed bacterial cells obtained in Example 1 to a filling rate (vs/v) -30%, and Non-stop continuous fermentation was carried out under anaerobic conditions at 20'C for the first 24 days.
pH3,0、次の24日間は20で、pT−I4.6で
引続き醗酵を行ない、その結果を表2に示す。Fermentation was continued with pT-I 4.6 at pH 3.0 and 20 for the next 24 days, and the results are shown in Table 2.
(以下余白、次頁に続く)
、 )lJ o O
実施例3. バナナ若ワイン遠心分離後の固形物からバ
ナナ若ワインの生産
(イブアルギン酸アルミニウム・カルシウム包括固定グ
ルコアミラーゼ(生体触NA)
グルコアミラーゼ酵素をまずγ−A6203粉末に吸着
させ、次に1.50AT/W)%アルギン酸水溶液と混
ぜ、ノズルを通し2201/Lの0a(I2 :2H2
0水〆液中に滴下し、次いで実施1シ11□(イ、よ同
様に処理、7ア/l−’−atアルミニウム・カルシウ
ム包括グルコアミラーゼ酵素を調整する。(Margin below, continued on next page) , )lJ o O Example 3. Banana young wine Production of banana young wine from solid matter after centrifugation (aluminum/calcium alginate entrapped immobilized glucoamylase (biocatalytic NA) Glucoamylase enzyme was first adsorbed to γ-A6203 powder, then 1.50 AT/W )% alginic acid aqueous solution and pass through a nozzle to 2201/L 0a (I2:2H2
0 water, and then treated in the same manner as in Example 1 and 11□ (A) to prepare 7A/l-'-at aluminum/calcium-encompassing glucoamylase enzyme.
アルギン酸アルミニウム・カルシウム包括酵母生体触媒
(生体触媒B)は、実施例1(イ)と同じ方法で調整し
た。An aluminum/calcium alginate-encompassing yeast biocatalyst (biocatalyst B) was prepared in the same manner as in Example 1 (a).
(ロ〕バナナワイン遠心分離後の固形物からバナナワイ
ン、ブランチ−の製法
遠心分離後の固形物にα−アミラーゼを既知の方法で作
用させ、その固形物の乾量当り約71%含有されるデン
プンを液化し、液化デンプンを上記生体触媒A、]3を
充填した二段上下円錐型バイオリアクターにpII 3
.0 、20 ’Cで滞留時間3 (Lhrで供給し、
流出液よりエタノールを得る。固形物中のテ゛ンプン質
の75〜80(W/W)%がエタノールに転換できた。(B) Banana Wine Production method for banana wine, brunch, from the solid matter after centrifugation. Alpha-amylase is applied to the solid matter after centrifugation using a known method, and the content is approximately 71% based on the dry weight of the solid matter. Starch was liquefied, and the liquefied starch was transferred to a two-stage upper and lower conical bioreactor filled with the above biocatalyst A,]3.
.. 0, 20'C residence time 3 (supplied at Lhr,
Obtain ethanol from the effluent. 75-80 (W/W)% of the starch in the solid material could be converted to ethanol.
25 (W/W)%固形物含有スラリーから8〜l 1
(V/V)%エタノール含有ワインが朝造出米だ。From slurry containing 25 (W/W)% solids, 8 to 1 1
(V/V)% ethanol-containing wine is produced in the morning.
これを実施例1て得られたバナナワインと混ぜ単蒸留す
ることにより、バナナブランデーを製造した。This was mixed with the banana wine obtained in Example 1 and subjected to simple distillation to produce banana brandy.
実施例4.遠心分離後の下層固形物より食品の製造
固形物は約90いへ’/w)%のテンプン質を合有し、
餅状になりやJ〜い性質があるため、この点に注目して
食品の生産を行なった。実施例IVC示す遠心分離後の
湿潤固形物を原料としてハンバーグの種のつなぎ、固形
物自体に揚げ、焼く、蒸すなどの調理を施し、美味な食
品として利用できる。Example 4. From the lower solids after centrifugation, the food manufacturing solids contain about 90% starch,
Since it has the property of becoming cake-like, we focused on this point when producing food products. The wet solid material after centrifugation shown in Example IVC can be used as a raw material to bind hamburger steak seeds, and the solid material itself can be cooked by frying, baking, steaming, etc., and can be used as a delicious food.
(イ)ハンバーグ:固形物20〜30 (w/w)呪と
鶏ミンチ80〜70い’1”/W) foとを捷ぜ、塩
コシヨウし、食用油で焼くさ、バナナの香りかし、かつ
1υを状の舌ざわりのする良い味のハンバーグを得る。(a) Hamburger: solids 20-30 (w/w) minced chicken 80-70 m/w) Mix together with fo, salt and pepper, fry in cooking oil, and add banana flavor. , and obtain a hamburger steak with a good taste and a 1υ-like texture.
−昼夜放置しても良い味がする。-It tastes good even if you leave it out day and night.
(ロ)焼物、揚物など:固形物を5問程度の厚さに切シ
、約E30’cに加熱している可動鉄板で焼くか、約1
70℃の食用油・−で約3分間揚げて、美味、芳香を有
する食品を得る。(b) Grilled, fried foods, etc.: Cut solid foods into 5-inch thick pieces and bake on a movable iron plate heated to about E30'C, or about 1 inch thick.
Fry for about 3 minutes in edible oil at 70°C to obtain a delicious and aromatic food.
第1図はバナナジュースの連続アルコール光酵における
1段」二下円錐型バイオリアクターのフローダイアクラ
ムを表わし、第2図は同」二2段上下円錐型バイオリア
クターのフローダイアダラム全表わす。
第 l 図
coztス
(−−−−−−−4= −−+
「
+ 1.06/L AQ!2C5O4’)第2図
co2々゛スFIG. 1 shows the flow diagram of a 1-stage double-bottom conical bioreactor for continuous alcoholic photofermentation of banana juice, and FIG. 2 shows the entire flow diagram of the 2-stage double-bottom conical bioreactor. Fig. l cozt space (---------4= --+ "+ 1.06/L AQ!2C5O4') Fig. 2 cozt space
Claims (1)
加えて弱酸性にするか又はメタ重亜硫酸カリを加えて雑
菌混入防止後、アルギン酸塩で包括固定化した一種以上
の酵母菌からなる生体触媒を充填したバイオリアクター
に供給し、嫌気下醗酵を行わせバナナ若ワイン、ブラン
デーを製造する方法。 2、バナナ果肉を処理して得たバナナジュースに、酸を
加えて弱酸性にするか又はメタ重亜硫酸カリを加えて雑
菌混入防止後、アルギン酸塩で包括固定化した一種以上
の酵母菌からなる生木触媒を充填したバイオリアクター
に供給し、嫌気下醗酵を行わせ、バナナ若ワイン、ブラ
ンデーを製造し上層部として除去後、下層のデ゛ンプン
質含有量の多い固形物をα−アミラーゼ酵素やカビで液
化し、アルギン酸塩で包括固定化したグルコアミラーゼ
、菌体かうする生体触媒を充填したパイオリアククーに
供給し、糖化と醗酵とを並行して行わせ、デンプン質含
有量の多い下層部分からもバナナ若ワイン、ブランデー
ヲ製造することを特徴とするバナナ若ワイン、ブランデ
ーの製造方法。 3、バナナ果肉を処理して得たバナナジュースに酸を加
えて弱酸性にするか又はメタ重亜硫酸カリを加えて雑菌
混入防止後、アルギン酸塩で包括固定化した一種以上の
酵母菌からなる生体触媒全充填したバイオリアクターに
供給し、嫌気下醗酵を行わせバナナ若ワイン、ブランデ
ーを製造し、上層部として除去後、下層のデンプン質含
有量の多い固形物を食品添加物として又は直接食品とし
て利用することを特徴とするバナナ若ワイン、ブランデ
ーの製造方法。[Scope of Claims] 1. A type of banana juice obtained by processing banana pulp, which is made weakly acidic by adding acid or potassium metabisulfite to prevent contamination with bacteria, and then encased and immobilized with alginate. A method of producing young banana wine or brandy by supplying the above-mentioned biocatalyst made of yeast to a bioreactor filled with the biocatalyst and performing anaerobic fermentation. 2. Banana juice obtained by processing banana pulp is made with acid to make it weakly acidic, or potassium metabisulfite is added to prevent contamination with bacteria, and then it is made up of one or more types of yeast bacteria that is comprehensively immobilized with alginate. The raw wood is fed into a bioreactor filled with a catalyst and subjected to anaerobic fermentation to produce banana wine and brandy. After removing the upper layer, the lower layer of solids with high starch content is treated with α-amylase enzyme. The glucoamylase is liquefied with mold and alginate, and is then supplied to a bioreactor filled with biocatalyst produced by bacterial cells, and saccharification and fermentation are carried out in parallel. A method for producing young banana wine and brandy, characterized by producing young banana wine and brandy. 3. After adding acid to banana juice obtained by processing banana pulp to make it weakly acidic or adding potassium metabisulfite to prevent contamination with bacteria, a living organism consisting of one or more types of yeast bacteria is comprehensively immobilized with alginate. The bananas are fed into a bioreactor fully filled with catalyst and subjected to anaerobic fermentation to produce young banana wine and brandy.After removing the upper layer, the solids with high starch content in the lower layer are used as food additives or directly as food. A method for producing young banana wine and brandy.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58045536A JPS59169484A (en) | 1983-03-17 | 1983-03-17 | Preparation of banana wine or brandy by included and immobilized catalyst |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58045536A JPS59169484A (en) | 1983-03-17 | 1983-03-17 | Preparation of banana wine or brandy by included and immobilized catalyst |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59169484A true JPS59169484A (en) | 1984-09-25 |
Family
ID=12722102
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58045536A Pending JPS59169484A (en) | 1983-03-17 | 1983-03-17 | Preparation of banana wine or brandy by included and immobilized catalyst |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59169484A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004018613A1 (en) * | 2002-07-26 | 2004-03-04 | S.P.R.L. Le Bananie | Method for making fermented fruit beverage |
JP2009512434A (en) * | 2005-10-22 | 2009-03-26 | サン リー,イン | Mushroom wine |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5631111A (en) * | 1979-08-21 | 1981-03-28 | Komatsu Ltd | Positioning servo control device |
-
1983
- 1983-03-17 JP JP58045536A patent/JPS59169484A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5631111A (en) * | 1979-08-21 | 1981-03-28 | Komatsu Ltd | Positioning servo control device |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004018613A1 (en) * | 2002-07-26 | 2004-03-04 | S.P.R.L. Le Bananie | Method for making fermented fruit beverage |
JP2009512434A (en) * | 2005-10-22 | 2009-03-26 | サン リー,イン | Mushroom wine |
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