PRODUCTION OF UME BRANDY CONTAINING FRUIT THEREOF

PRODUCTION OF UME BRANDY CONTAINING FRUIT THEREOF

PURPOSE:To obtain the subject UME (plum) brandy, containing UME fruits having bulge without shrinkage and wrinkles thereof and excellent in texture with mellow aroma and taste by blending the UME fruits with sugar and alcoholic ingredient and reducing sugar concentration in the course thereof. CONST...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: MATOBA TOSHINOBU, KAKIMOTO TOSHIO, YANO TADANORI, SATO TADAO, SHIGENO TADAKI
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:PURPOSE:To obtain the subject UME (plum) brandy, containing UME fruits having bulge without shrinkage and wrinkles thereof and excellent in texture with mellow aroma and taste by blending the UME fruits with sugar and alcoholic ingredient and reducing sugar concentration in the course thereof. CONSTITUTION:Unripe UME fruits, sugar and 'SHOCHU' (low-class distilled spirit) are mixed and charged into a container so as to provide, e.g. 40-60wt./ vol.% sugar concentration and 20-40wt./vol.% alcoholic concentration. The container is then hermetically sealed and allowed to stand while occasionally stirring the mixture and aged for preferably 1-3 months. Water and an alcohol for raw materials are then added to reduce the sugar concentration by preferably 5-10% and age the mixture. Thereby, the objective UME brandy is obtained.