MANUFACTURING METHOD OF THE GRAPE JUICE BY USING HIGH ACTIVATED CALCIUM

PURPOSE: A producing method of grape juice with excellent quality is provided to secure high nutrition and functionality, and to improve production yield. CONSTITUTION: Seashell powder is plasticized at 900-1,500°C for 6-20 hours, and electrolyzed with the voltage greater than 100,000 V for 30 minut...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, YOON SOOK, KOO, JA JUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: A producing method of grape juice with excellent quality is provided to secure high nutrition and functionality, and to improve production yield. CONSTITUTION: Seashell powder is plasticized at 900-1,500°C for 6-20 hours, and electrolyzed with the voltage greater than 100,000 V for 30 minutes-20 hours to obtain calcium oxide. 0.04-0.1 parts of calcium oxide by weight is added to 1,000 parts of grape by weight for extracting.