KR950018431A - 음료 및 그 제조방법 - Google Patents

음료 및 그 제조방법 Download PDF

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Publication number
KR950018431A
KR950018431A KR1019940036094A KR19940036094A KR950018431A KR 950018431 A KR950018431 A KR 950018431A KR 1019940036094 A KR1019940036094 A KR 1019940036094A KR 19940036094 A KR19940036094 A KR 19940036094A KR 950018431 A KR950018431 A KR 950018431A
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South Korea
Prior art keywords
alcohol
hawthorn fruit
hawthorn
beverage
light
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KR1019940036094A
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English (en)
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KR100345851B1 (ko
Inventor
마사요시 키요이
마사유키 히로노
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코니시 진우에몬
니혼조오키세이야쿠 카부시키가이샤
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Application filed by 코니시 진우에몬, 니혼조오키세이야쿠 카부시키가이샤 filed Critical 코니시 진우에몬
Publication of KR950018431A publication Critical patent/KR950018431A/ko
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Publication of KR100345851B1 publication Critical patent/KR100345851B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Alcoholic Beverages (AREA)

Abstract

본 발명은 산사나무 과실성분을 함유하여, 엷고 순한 적도의 단맛과 신맛을 지니며, 동시에 목에 맥주와 같은 가볍고 산뜻한 자극이 따르는 뒷맛이 남지 않게 상쾌하게 한 알코올 함유 음료를 제공하는 데 있다.
본 발명은 음료는 산사나무 과실성분을 함유하는 알코올 함유음료 및 그 제조방법에 관한 것이다.
여러가지 약효를 지니는 것으로 알려져 있는 산사나무 과실은 신맛이 강해서, 그 과즙을 마시는데 어려움이 있지만, 산사나무가즙을 효모에 의해 발효시키므로써, 산사나무 본래가 지니는 맛을 살린 마시기가 쉬운 본 발명의 알코올 함유음료를 제조할 수 있었다. 본 발명의 산사나무열매음료는 엷고 순한 단맛과 적도의 신맛을 지니는 음료로서, 더욱 바람직하게는 흡성분을 첨가하므로써 목에 맥주와 같은 가볍고 산뜻한 자극이 따르는 뒷맛이 남지 않게 상쾌하게 한 알코올 함유음료를 제공하는 것이 가능하게 되었다.

Description

음료 및 그 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (8)

  1. 산사나무 과실성분을 함유하는 알코올 함유음료.
  2. 제1항에 있어서, 발포음료인 알코올 함유음료.
  3. 제2항에 있어서, 흡성분을 함유하는 알코올 함유음료.
  4. 제3항에 있어서, 알코올농도가 1%미만인 알코올 함유음료.
  5. 제3항에 있어서, 알코올농도가 1~10%인 알코올 함유음료.
  6. 제1항 내지 제5항중 어느 한 항에 있어서, 분쇄한 산사나무과실을 가한 알코올 함유음료.
  7. 산사나무 과실성분을 함유하는 용액을 발효시켜 제조되는 알코올 함유음료.
  8. 산사나무 과실성분을 함유하는 용액을 발효하는 것을 특징으로 하는 알코올 함류음료의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940036094A 1993-12-28 1994-12-22 음료및그제조방법 KR100345851B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP35148393A JP3431250B2 (ja) 1993-12-28 1993-12-28 飲料及びその製造方法
JP93-351483 1993-12-28

Publications (2)

Publication Number Publication Date
KR950018431A true KR950018431A (ko) 1995-07-22
KR100345851B1 KR100345851B1 (ko) 2003-03-04

Family

ID=18417602

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940036094A KR100345851B1 (ko) 1993-12-28 1994-12-22 음료및그제조방법

Country Status (4)

Country Link
JP (1) JP3431250B2 (ko)
KR (1) KR100345851B1 (ko)
CN (1) CN1056180C (ko)
TW (1) TW385334B (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100402421B1 (ko) * 2001-07-30 2003-10-17 화천군 산사음료의 제조방법
KR100825394B1 (ko) * 2006-01-25 2008-04-29 주식회사 한불후치피아 발효음료의 제조방법

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CN1067540C (zh) * 1997-05-12 2001-06-27 陕西省中国科学院西北植物研究所 一种提取果汁的方法及其果汁饮料的制备方法
JP3425404B2 (ja) * 2000-03-09 2003-07-14 岩手県 リンゴジュースの製造方法
US7270835B2 (en) 2001-06-20 2007-09-18 Metaproteomics, Llc Compositions that treat or inhibit pathological conditions associated with inflammatory response
US7718198B2 (en) 2001-06-20 2010-05-18 Metaproteomics, Llc Treatment modalities for autoimmune diseases
US20040115290A1 (en) 2001-06-20 2004-06-17 Tripp Matthew L. Modulation of inflammation by hops fractions and derivatives
US8142819B2 (en) 2002-10-21 2012-03-27 Metaproteomics, Llc Synergistic compositions that treat or inhibit pathological conditions associated with inflammatory response
US7205151B2 (en) * 2001-06-20 2007-04-17 Metaproteomics, Llc Complex mixtures exhibiting selective inhibition of cyclooxygenase-2
US8158160B2 (en) 2001-11-13 2012-04-17 Eric Hauser Kuhrts Anti-inflammatory cyclooxygenase inhibitors
DE602004014482D1 (de) * 2003-04-08 2008-07-31 Jeongseon County Jeongseon Vergorener wein aus der frucht des aralia elata-strauches und herstellungsverfahren dafür
JP2006206471A (ja) * 2005-01-26 2006-08-10 Nitto Denko Corp テープ製剤
CN1900249B (zh) * 2005-07-22 2011-08-10 耿普忠 山楂啤酒
JP5027735B2 (ja) * 2007-05-25 2012-09-19 サッポロビール株式会社 発泡性アルコール飲料の製造方法
WO2009050905A1 (ja) * 2007-10-19 2009-04-23 Sapporo Breweries Limited 呈味改善用組成物、これを添加した飲食物、及びこれらの製造方法
JP4939464B2 (ja) * 2008-02-29 2012-05-23 サッポロビール株式会社 呈味改善用組成物、これを添加した飲食物、及びこれらの製造方法
JP5009227B2 (ja) * 2008-05-19 2012-08-22 サッポロビール株式会社 酵母活性化剤、これを用いた方法及びアルコール飲料
CN102140402B (zh) * 2010-12-31 2013-04-10 中金丰利酒业有限公司 一种山楂酒的制备方法
KR101310417B1 (ko) 2012-03-05 2013-09-24 김형호 사과 와인의 제조방법 및 그에 따른 사과 와인
CN103103070B (zh) * 2013-02-06 2014-03-26 彭常安 一种山楂果酒的加工方法
CN103320293B (zh) * 2013-07-10 2014-10-15 徐州彭祖寿虫草生物技术有限公司 一种中药保健酒
JP6407517B2 (ja) * 2013-11-13 2018-10-17 サッポロビール株式会社 飲料及び原料液、並びにこれらの製造方法
CN103627587B (zh) * 2013-12-05 2016-04-27 曹艺佳 一种开胃降脂保健米酒及其制作方法
CN103865704B (zh) * 2014-02-08 2016-02-17 全加好股份有限公司 零度干红饮品及其制备工艺
CN103907987B (zh) * 2014-04-01 2016-02-10 天地壹号饮料股份有限公司 一种多菌种混合连续发酵制备山楂果醋饮料的方法
CN104489843B (zh) * 2015-01-19 2016-04-20 中国食品发酵工业研究院 一种山楂发酵制品及其制备方法
CN104651152B (zh) * 2015-02-04 2016-11-23 栗阳 一种山楂保健酒
CN104651185A (zh) * 2015-02-15 2015-05-27 大连工业大学 抗雾霾浆果酵素含汽山楂酒及其制备方法
CN109198315A (zh) * 2018-08-16 2019-01-15 广西靖西梁鹏食品有限公司 一种山楂果、山楂叶、山楂花复合饮品及其制作方法
JP7344562B2 (ja) * 2020-10-22 2023-09-14 大洋香料株式会社 風味改善剤

Family Cites Families (3)

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CN87101550A (zh) * 1987-05-09 1988-11-30 辽宁省中药研究所 一种低度营养酒的制造方法
CN1037921A (zh) * 1988-05-25 1989-12-13 王林标 汝康养身酒的生产工艺
CN1073205A (zh) * 1991-12-14 1993-06-16 张洪林 复方丹参酒的配方及生产方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100402421B1 (ko) * 2001-07-30 2003-10-17 화천군 산사음료의 제조방법
KR100825394B1 (ko) * 2006-01-25 2008-04-29 주식회사 한불후치피아 발효음료의 제조방법

Also Published As

Publication number Publication date
KR100345851B1 (ko) 2003-03-04
TW385334B (en) 2000-03-21
JPH07194351A (ja) 1995-08-01
CN1109099A (zh) 1995-09-27
CN1056180C (zh) 2000-09-06
JP3431250B2 (ja) 2003-07-28

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