A method for the preparation of mead

Mead is prepared by subjecting honey and water to primary fermentation with rice k o ji for sh o ch u and yeast. The mead has a dry taste with decreased sugar contents, and can substitute for a dry white table wine. The honey used in the method may have been flavoured by using it as a marinade to ex...

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Bibliographische Detailangaben
Hauptverfasser:	ABURATANI MIYUKI, TOKUDA KOJI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Mead is prepared by subjecting honey and water to primary fermentation with rice k o ji for sh o ch u and yeast. The mead has a dry taste with decreased sugar contents, and can substitute for a dry white table wine. The honey used in the method may have been flavoured by using it as a marinade to extract the flavour from an edible flavour source such as flowers, fruits and herbs. Black k o ji or white k o ji may be used as the rice k o ji for sh o ch u . Preferably, the weight of the rice k o ji for sh o ch u is 1% to 10% of the combined weight of the honey and water, and the amount of water added is determined such that the sugar content is 10% to 20% of the combined weight of honey and water.