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...

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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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creator	MATOBA TOSHINOBU KAKIMOTO TOSHIO YANO TADANORI SATO TADAO SHIGENO TADAKI
description	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.
format	Patent
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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. 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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.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1990</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAMCPJ3CXUO8fT3U_B3Uwj1dVVwCnL0c4lUcPb3C3H09PP0c1dwCwr1DFEI8XANcvV342FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8V4BHgZGhuaGhuamjsbEqAEAYOEmzg</recordid><startdate>19900702</startdate><enddate>19900702</enddate><creator>MATOBA TOSHINOBU</creator><creator>KAKIMOTO TOSHIO</creator><creator>YANO TADANORI</creator><creator>SATO TADAO</creator><creator>SHIGENO TADAKI</creator><scope>EVB</scope></search><sort><creationdate>19900702</creationdate><title>PRODUCTION OF UME BRANDY CONTAINING FRUIT THEREOF</title><author>MATOBA TOSHINOBU ; KAKIMOTO TOSHIO ; YANO TADANORI ; SATO TADAO ; SHIGENO TADAKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH02171175A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1990</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MATOBA TOSHINOBU</creatorcontrib><creatorcontrib>KAKIMOTO TOSHIO</creatorcontrib><creatorcontrib>YANO TADANORI</creatorcontrib><creatorcontrib>SATO TADAO</creatorcontrib><creatorcontrib>SHIGENO TADAKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MATOBA TOSHINOBU</au><au>KAKIMOTO TOSHIO</au><au>YANO TADANORI</au><au>SATO TADAO</au><au>SHIGENO TADAKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF UME BRANDY CONTAINING FRUIT THEREOF</title><date>1990-07-02</date><risdate>1990</risdate><abstract>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.</abstract><oa>free_for_read</oa></addata></record>
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language	eng
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subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
title	PRODUCTION OF UME BRANDY CONTAINING FRUIT THEREOF
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