JPH0570424B

JPH0570424B

PURPOSE:To suppress evaporation of alcohol from alcoholic drinks optionally added with flavor, spice, etc., during heating or storage and to stabilize the drink, by compounding maltosylcyclodextrin to the alcoholic drink. CONSTITUTION:A maltosylcyclodextrin mixture (having ratios alpha/beta/gamma of...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KOGURE YASUO, TAKAKU HAJIME, OKU SHIGEKI, KUWABARA NOBUHIRO
Format: Patent
Sprache:eng
Schlagworte:
AGEING
BAKERY PRODUCTS
BAKING
BEER
BIOCHEMISTRY
CHEMISTRY
CLARIFICATION
EDIBLE DOUGHS
ENZYMOLOGY
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PASTEURISATION
PREPARATION THEREOF
PRESERVATION
PRESERVATION THEREOF
PURIFICATION
SPIRITS
STERILISATION
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:PURPOSE:To suppress evaporation of alcohol from alcoholic drinks optionally added with flavor, spice, etc., during heating or storage and to stabilize the drink, by compounding maltosylcyclodextrin to the alcoholic drink. CONSTITUTION:A maltosylcyclodextrin mixture (having ratios alpha/beta/gamma of about 6/3/1) is produced by treating raw starch such as potato starch, corn starch, etc., with cyclodextrin glucanotransferase produced by microorganisms such as Bacillus macerans, Bacillus stearothermophilus, Bacillus megatherium, etc., adding maltose to the produced alpha-, beta-, gamma-cyclodextrin mixture and treating the obtained mixture with pullulanase under a specific condition. The obtained maltosylcyclodextrin mixture is added to an alcoholic drink or liquor at a ratio of 0.3-10pts.wt. of the mixture based on 1pt.wt. of alcohol in the drink, etc.