LIQUORS HAVING FREE RADICAL-ELIMINATING ABILITY AND ITS PRODUCTION

PROBLEM TO BE SOLVED: To obtain a liquor having a free radical-eliminating ability for obtaining health liquors expected to have effects for beauty, the maintenance and improvement of health and the prevention of aging by immersing and maturing in a liquor a malt obtained by growing a specific fungu...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TERUYA TAKASHI, NAKANISHI HISAHARU, MATSUDA AKIRA, TERUYA TERUKAZU, TERUKINA SHIGETOMO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a liquor having a free radical-eliminating ability for obtaining health liquors expected to have effects for beauty, the maintenance and improvement of health and the prevention of aging by immersing and maturing in a liquor a malt obtained by growing a specific fungus. SOLUTION: This liquor having a free radical-eliminating ability is obtained by immersing and maturing a malt in a liquor such as sake, shochu (Japanese white distilled liquor), awamori (Okinawan rice brandy) or a spirit. The malt is obtained by growing a Monascus fungus such as Monascus sp., Monascus anka, Monascus KAORIAN, Monascus purpureus or Monascus luber.