CA1242661A - Method of producing fruit wine, etc. - Google Patents
Method of producing fruit wine, etc.Info
- Publication number
- CA1242661A CA1242661A CA000489529A CA489529A CA1242661A CA 1242661 A CA1242661 A CA 1242661A CA 000489529 A CA000489529 A CA 000489529A CA 489529 A CA489529 A CA 489529A CA 1242661 A CA1242661 A CA 1242661A
- Authority
- CA
- Canada
- Prior art keywords
- set forth
- container
- motion
- temperature
- organic material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/002—Apparatus for making beverages following a specific operational sequence, e.g. for improving the taste of the extraction product
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/042—Mechanically-driven liquid shakers
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/044—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
- A47J43/0465—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side with magnetic drive
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/45—Magnetic mixers; Mixers with magnetically driven stirrers
- B01F33/453—Magnetic mixers; Mixers with magnetically driven stirrers using supported or suspended stirring elements
- B01F33/4534—Magnetic mixers; Mixers with magnetically driven stirrers using supported or suspended stirring elements using a rod for supporting the stirring element, e.g. stirrer sliding on a rod or mounted on a rod sliding in a tube
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/45—Magnetic mixers; Mixers with magnetically driven stirrers
- B01F33/453—Magnetic mixers; Mixers with magnetically driven stirrers using supported or suspended stirring elements
- B01F33/4536—Magnetic mixers; Mixers with magnetically driven stirrers using supported or suspended stirring elements using a wire for supporting or suspending the stirring element, e.g. stirrer sliding on a wire
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/50—Mixing receptacles
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
ABSTRACT
A wide variety of drinks and foods, such as fruit wine, herb tea, a medical decoction, yogurt, fermented soy-beans and hot-spring eggs, are produced by heating the raw materials to a temperature of about 60°C to 100°C in a vessel, and holding that temperature for a specific length of time, i.e. 3-24 hours for maturation. When producing drinks, it is effective to subject them to a weak vibration, wave motion, forced convection, or stirring force. The method enables the quick production of any desired food or drink in any desired quantity without causing any appreciable reduction in the alcoholic content of, for example, fruit wine.
A wide variety of drinks and foods, such as fruit wine, herb tea, a medical decoction, yogurt, fermented soy-beans and hot-spring eggs, are produced by heating the raw materials to a temperature of about 60°C to 100°C in a vessel, and holding that temperature for a specific length of time, i.e. 3-24 hours for maturation. When producing drinks, it is effective to subject them to a weak vibration, wave motion, forced convection, or stirring force. The method enables the quick production of any desired food or drink in any desired quantity without causing any appreciable reduction in the alcoholic content of, for example, fruit wine.
Description
661.
METHOD OF PRODUCING FRUIT WINE, ETC.
_CKGROUND OF THE INVENTION
1. Field of the Invention:
This invention relates to a method which facilitates the production of fruit wine, etc. especially at home. The term "fruit wine, etc." as herein used means fruit wine, and any other food or drink that can be produced by storage at an appropriate temperature, such as herb tea, decoctions, yogurt, fermented soybeans or hot~spring eggs.
METHOD OF PRODUCING FRUIT WINE, ETC.
_CKGROUND OF THE INVENTION
1. Field of the Invention:
This invention relates to a method which facilitates the production of fruit wine, etc. especially at home. The term "fruit wine, etc." as herein used means fruit wine, and any other food or drink that can be produced by storage at an appropriate temperature, such as herb tea, decoctions, yogurt, fermented soybeans or hot~spring eggs.
2. Descr~ption of the Prior Art:
There is known Japanese apricot (ume) brandy which can, for example, be produced by placing 1 kg of Japanese apricots, 300 to 900 g of sugar and 1.8 liters of a~70-proof white liquor in a bottle, closing it tightly and storing it in a cold and dark place for a period of at least three months. Lemon wine can, for example, be produced from ten lemons (about 1 kg), 100 to 200 g of sugar and 1.8 liters of a 70-proof white liquor. Each lemon is peeled and cut into two or three pieces. They are placed in a bottle with the rind of two or three lemons, sugar and white liquor.
The rind is removed after about four to six days. Other-wise, oil would damage the product. In the absence of the rind, however, it would be impossible to obtain a satisfac-torily bitter product. The peeled lemons are removed from the bottle after 30 to 40 days. A period of three months 2426~i1.
i5 required for maturation.
All of these methods have the disadvantage of requiring a considerably long period of time in the order of at leas-t three months for maturation. It is impossible to make fruit wine, etc. at home quickly when required.
SUMMARY OF__~E I_VENTION
~t is an object of this invention to provide a method which enables the maturation of fruit wine, etc. within a very short period of time in the order to, say, three to 10 hours or a con-siderably short period of time in the order of, say, one to 30 days, and thereby the production of a wide variety of foods and beverages each in a small quantity one after another as required, while no large space is required for carrying out the method.
This object is attained by an infusion method of extracting extractable substances from a generally solid organic material containing the same, which comprises immersing said organic material in a body of alcoholic medium of about 50 - 130 proof held within a container having an inner surface lined with a film of zirconia, titania or alumina, and exposing the exterior of said container to far infrared radiation to heat said medium A to a temperature in the range of about 40C - 100C for a time of about 3 - 24 hours.
The mixture in the container is preferably shaken, stirred, or subjected to a wave motion or forced convection in order to promote the production of fruit wine, etc.
BRIEF DESCRIPTION OF THE DR~WINGS
~____________________________ _ __ FIGURE 1 is a front elevational view, partly in section, of a device which can be usea for carrying out the method of this invention;
FIGURE 2 is a bottom plan view of a cover of the devlce shown in FIGURE l;
12~26~.
FIGURE 3 is a wiring diagram for a heater which may be used for the device;
FIGURE 3A is a modification to FIGURE 3;
FIGURE 4 is an enlarged view of portion A of FIGURE
1;
FIGURE 5 is a front elevational view of FIGURE 4;
FIGURE 6 is a sectional view taken along the line VI-VI of FIGURE 4;
FIGURE 7 is a longitudinal sectional view of another device that can be used for carrying out the method of this invention;
FIGURE 8 is a longitudinal sectional view of another device that can be used for carrying out the method of this invention;
FIGURE 9 is a fragmentary sectional view of another device that can be used for carrying out the method of this invention;
FIGURE 10 is a longitudinal sectional view of still another device that can be used for carrying out the method of this invention;
FIGURE lOA is a view showing a modification to a part of the device shown in FIGURE 10;
FIGURE 11 iS a longitudinal sectional view of still another device that can be used for carrying out the method of this invention;
FIGURE 12A is a fragmentary side elevational view 2661.
of a different stirrer which can be employed in the device shown in FIGURE 11; and FIGURE 12B is a bottom plan view of the stirrer shown in FIGURE ]2A.
DETAILED DESCRIPTION OF THE INVENTION
The method of this invention can, for example, be used for producing an alcoholic drink from fruits, such as Japanese apricots, lemons, apples, loquats, peaches or straw~
berries, or medicinal herbs, such as Japanese green gentians, Chinese matrimony vines or aloe by immersing such fruits or herbs in an alcoholic drink of 50 to 130 proof, such as low~class distilled spirits, brandy, gin or whisky, heating them to a temperature of 40C to 65C and holding them at that temperature for a period of three to 24 hours, whereby a juice is extracted from the fruits or herbs into the alcoholic drink. According to this inven-tion, it is also possible to produce a medical decoction by heating a herb and water to a temperature of 90C to 100C. The method of this invention is also useful for producing yogurt, fermented soybeans, hot-spring eggs, or the like.
Referring to FIGURE 1, there is shown by way of example a device which can be used for carrying out the method of this invention. The device comprises a generally cylindrical housing 1 formed from a heat insulating synthetic resin. Two cylindrical vessels 2 and 3 are provided in the , 26t~.
housing 1. They are both formed from a material of high thermal conductivity, such as aluminum. The inner vessel
There is known Japanese apricot (ume) brandy which can, for example, be produced by placing 1 kg of Japanese apricots, 300 to 900 g of sugar and 1.8 liters of a~70-proof white liquor in a bottle, closing it tightly and storing it in a cold and dark place for a period of at least three months. Lemon wine can, for example, be produced from ten lemons (about 1 kg), 100 to 200 g of sugar and 1.8 liters of a 70-proof white liquor. Each lemon is peeled and cut into two or three pieces. They are placed in a bottle with the rind of two or three lemons, sugar and white liquor.
The rind is removed after about four to six days. Other-wise, oil would damage the product. In the absence of the rind, however, it would be impossible to obtain a satisfac-torily bitter product. The peeled lemons are removed from the bottle after 30 to 40 days. A period of three months 2426~i1.
i5 required for maturation.
All of these methods have the disadvantage of requiring a considerably long period of time in the order of at leas-t three months for maturation. It is impossible to make fruit wine, etc. at home quickly when required.
SUMMARY OF__~E I_VENTION
~t is an object of this invention to provide a method which enables the maturation of fruit wine, etc. within a very short period of time in the order to, say, three to 10 hours or a con-siderably short period of time in the order of, say, one to 30 days, and thereby the production of a wide variety of foods and beverages each in a small quantity one after another as required, while no large space is required for carrying out the method.
This object is attained by an infusion method of extracting extractable substances from a generally solid organic material containing the same, which comprises immersing said organic material in a body of alcoholic medium of about 50 - 130 proof held within a container having an inner surface lined with a film of zirconia, titania or alumina, and exposing the exterior of said container to far infrared radiation to heat said medium A to a temperature in the range of about 40C - 100C for a time of about 3 - 24 hours.
The mixture in the container is preferably shaken, stirred, or subjected to a wave motion or forced convection in order to promote the production of fruit wine, etc.
BRIEF DESCRIPTION OF THE DR~WINGS
~____________________________ _ __ FIGURE 1 is a front elevational view, partly in section, of a device which can be usea for carrying out the method of this invention;
FIGURE 2 is a bottom plan view of a cover of the devlce shown in FIGURE l;
12~26~.
FIGURE 3 is a wiring diagram for a heater which may be used for the device;
FIGURE 3A is a modification to FIGURE 3;
FIGURE 4 is an enlarged view of portion A of FIGURE
1;
FIGURE 5 is a front elevational view of FIGURE 4;
FIGURE 6 is a sectional view taken along the line VI-VI of FIGURE 4;
FIGURE 7 is a longitudinal sectional view of another device that can be used for carrying out the method of this invention;
FIGURE 8 is a longitudinal sectional view of another device that can be used for carrying out the method of this invention;
FIGURE 9 is a fragmentary sectional view of another device that can be used for carrying out the method of this invention;
FIGURE 10 is a longitudinal sectional view of still another device that can be used for carrying out the method of this invention;
FIGURE lOA is a view showing a modification to a part of the device shown in FIGURE 10;
FIGURE 11 iS a longitudinal sectional view of still another device that can be used for carrying out the method of this invention;
FIGURE 12A is a fragmentary side elevational view 2661.
of a different stirrer which can be employed in the device shown in FIGURE 11; and FIGURE 12B is a bottom plan view of the stirrer shown in FIGURE ]2A.
DETAILED DESCRIPTION OF THE INVENTION
The method of this invention can, for example, be used for producing an alcoholic drink from fruits, such as Japanese apricots, lemons, apples, loquats, peaches or straw~
berries, or medicinal herbs, such as Japanese green gentians, Chinese matrimony vines or aloe by immersing such fruits or herbs in an alcoholic drink of 50 to 130 proof, such as low~class distilled spirits, brandy, gin or whisky, heating them to a temperature of 40C to 65C and holding them at that temperature for a period of three to 24 hours, whereby a juice is extracted from the fruits or herbs into the alcoholic drink. According to this inven-tion, it is also possible to produce a medical decoction by heating a herb and water to a temperature of 90C to 100C. The method of this invention is also useful for producing yogurt, fermented soybeans, hot-spring eggs, or the like.
Referring to FIGURE 1, there is shown by way of example a device which can be used for carrying out the method of this invention. The device comprises a generally cylindrical housing 1 formed from a heat insulating synthetic resin. Two cylindrical vessels 2 and 3 are provided in the , 26t~.
housing 1. They are both formed from a material of high thermal conductivity, such as aluminum. The inner vessel
3 is removably fitted in the outer vessel 2. The device includes a cover 4 for closing the top opening of the hous-ing 1. If the cover 4 is put on the housing 1, it closes the top opening of the inner vessel 3 tightly. The cover
4 is preferably formed from a transparent synthetic resin so that the interior of the inner vessel 3 can be seen through the cover 4. The cover 4 is generally conical and has a hole 5 at its top. Therefore, the cover 4 can be used as a funnel for filling or emptying the inner vessel 3. The hole 5 is defined by a proj-ecting tubular wall 6. The hole
5 is normally closed by a cap 7 which is threadedly fitted about the wall 6. The cap 7 has a groove 8 which enables fluidal communication between the interior of the inner vessel 3 and the exterior of the device if the cap 7 is partly loosened.
The device also includes a heater 9. The heater 9 comprises a heating element 10, which may be a shielded wire, a thermostat 11 set at 60C, a thermostat 12 set at 40C, a switch 13 for switching one of the thermostats to the other, a temperature fuse 14, a resistance 15, a pilot lamp 16, and a power source 17 of, say, 100 V AC, as shown by way of example in FIGURE 3. The heating element 10 is provided about the outer vessel 2. The heater maintains a tempera-ture of 40C or 60C. FIGURE 3A shows a modified heater 66~.
which includes a variable thermostat lla, and is otherwise equal in construction to the heater shown in FIGURE 3.
The heater lO may alternatively be a far infrared heater which comprises a nichrome wire or other heating element sealed in a ceramic material. It is preferred that the inner surface of the inner vessel 3 be provided with a film capable of radiating far infrared rays so as to promote the transfer of heat from the infrared heater into the interior of the vessel. This film can be formed by coating, spraying or anodizing the surface with a material having a high radiating efficiency for far infrared radiation, such as zirconia (ZrO2), titania (Tio2) or alumina (A12O3). Alternatively, the inner vessel 3 as a whole can be formed from a material having a high radiating efficiency for far infrared radiation, such as porcelain or ceramics.
The device includes a practically useful feature. The cover 4 has a vertical ridge 18 formed on its outer surface adjacent to its lower end as shown in FIGURES 4 to 6. The outer surface of the cover 4 carries an inverted triangle l9 located exactly above the ridge 18. The housing l is formed on its inner surface adjacent to its upper end with a plurality of grooves 20 in which the ridge 18 is selectively engageable. The housing l carries on its outer surface a plurality of numerical markings F each aligned with one of the grooves 20. The markings F may, for example, consist of 0, 3, 6, 9 and 12, as shown in FIGURE
- 1. Each number represents the time in hours which is required for the production of a particular product.
~4~66~.
The triangle 19 can be directed to any of the markings F
if the cover 4 is turned appropriately. The person using the device does not need to remember the time at which he must turn off the power source 17.
The pilot lamp 16 is provided on the front of the housing 1. It will be interesting if the housing 1 carries a funny human face 16' having a nose defined by the pilot lamp 16, as shown in FIGURE 1.
The cover 4 is useful as a funnel as hereinbefore stated if the cap 7 is removed, and if the cover 4 is inverted. The fluid communication which can be established between the interior and exterior of the inner vessel 3 if the cap 7 is loosened is, for example, useful for the aeration required for the production of fermented soybeans.
Referring now to FIGURES 7 and 8, there are shown different devices which are particularly featured by employing different types of heaters. The device of FIGURE
7 includes a watertight, disk-shaped far infrared heater 21 comprising a nichrome or other heating element sealed in a material having a high radiating efficiency for far infrared radiation, such as ceramics. The heater 21 is located at the bottom of an inner vessel 1 held by an outer vessel 2'. FIGURE 7 also shows a temperature sensor 22, a power source switch 17', a temperature controller 23 and handle 24.
The device of FIGVRE 8 includes a rod-shaped far infrared heater 21' secured to a cover 4. The cover 4 66~.
comprises a lower body portion-4a which can be threadedly fitted about the neck of a housing 1', and an upper cap portion 4_. The body portion 4a is of the double-walled construction and has an inner wall defining a central con-cavity 25 in which a temperature controller 23 is disposed.
The heater 21' has an upper end connected to the temperature controller 23 and extends downward into the housing 1'.
FIGURE 8 also shows a handle 26 attached to the cover 4.
Referring to FIGURE 9, another device useful for carrying out the method of this invention includes a vibrator 27 provided between the bottom of the housing 1 and the bottom of the outer vessel 2 substantially at the center of the bottom of the device. The vibrator 27 is provided for vibrating the inner vessel 3 with a light force to pro-mote the extraction of a juice for producing fruit wine, etc. Packing 28 is disposed between the bottom of the housing 1 and the vibrator 27 for preventing the vibration of the housing 1. The vibrator 27 may, or may not, be directly in contrct with the inner vessel 3.
Referring to FIGURE 10, another device includes a housing 1 which is defined by an inner vessel 3' formed from a transparent glass or synthetic resin and having a top opening, as is the case with the device of FIGURE 7. A
transparent cover 4 is provided for closing the top opening of the inner vessel 3'. An outer vessel 2' surrounds the bottom of the inner vessel 3'. Packing 29 is provided 266~1.
between the inner and outer vessels 3' and 2'. The outer vessel 2' comprises a bottom wall 30, an outer sidewall 31 and an inner wall 32. A coil 33 of copper wire is supported on the center of the bottom wall 30 and defines a magnetic force generator 34. The coil 33 is connected to the inner wall 32 by a screw 35. The inner wall 32 carries a heating element 10 constituting a heater 9. The coil 33 and the heating element 10 are appropriately connected to a power source not shown.
A shaker 36 is provided in the inner vessel 3'. It is adapted for movement by the magnetic force generator 34.
It comprises a permanent magnet 37 having N and S poles and comprising a ferrite enclosed by a polyethylene resin, and a twin blade 39 formed from a polyethylene resin and connected to the magnet 37 by a strand 38. The shaker may alterna-tively comprise an elongate rotor 40 formed from a permanent magnet as shown in FIGURE lOA. FIGURE 10 also shows a control panel 41. The magnet 37 is moved by the magnetic force generator 34 when the coil 33 is energized. The move-ment of the magnet 37 is enlarged and transmitted to the blade 39. The blade 39 thus imparts a weak wave motion or forced convection to the contents of the inner vessel 3' to bring about an active molecular motion and thereby promote the necessary extraction, wnile stirring the contents uni-formly.
Still another device is shown in FIGURE 11. It is ~24L26~
a modification to the device of FIGURE 8. It includes a motor 42 having an output shaft 43 connected to the rod-shaped heater 21' so that the heater 21' may be rotatable about its own axis. The heater 21' is provided at its lower end with a stirrer defined by a twin blade 44~ The stirrer may alternatively be defined by a plurality of tongues 45 projecting radially outwardly from the heater 21' adjacent to its lower end, as shown in FIG~RES 12A and 12B. The lower end of the heater 21' is preferably located close to the bottom of the housing 1' so that the stirrer may be so positioned. FIGURE 11 also shows packing 46.
The invention is not limited to the various embodiments thereof as hereinabove described. The medium used for extracting fruits, etc. is not limited to an alcoholic drink or water, but it is also possible to use, for example, an edible oil or an infusion.
The invention will now be described more specifical]y with reference to several examples thereof.
Japanese apricot brandy and lemon wine were produced by employing the device shown in FIGURES 1 to 6.
A temperature of 60C was employed for their production.
TABLE 1 shows the pH of each beverage which varied with the lapse oE time.
~2~266~1.
Hours Japanese apricot brandy Lemon wine (5.5) (5.5) 4.3 4.5 3.7 ~ 3.8 3.5 3.7 3.3 3.4 3.2 3.3 3.2 3.3 3.2 3.3 3.2 3.3 Japanese apricot brandy and lemon wine were also produced by a conventional method. The Japanese apricot brandy had a pH of about 3.3, and the lemon wine had a pH
of 3.4 to 3.5. Panel tests indicated the same results.
Similar drinks were produced by employing a tempera-ture of 40C. Both of the Japanese apricot brandy and the lemon wine showed a pH substantially equal to that of the drinks produced by the conventional method, with the lapse of about 30 days. The same results were obtained from pane] tests.
Japanese apricot brandy and lemon wine were produced by employing a number of devices of the construction shown in FIGURES 7 and 8, but including (1) a housing of stainless steel not radiating far infrared rays, (2) an aluminum hous-~2~2~61.
ing having an inner surface coated with zirconia (ZrO2), and (3) an aluminum housing coated with a film of alumina.
A temperature of 60C was employed for their production.
TABLES 2 and 3 show the pH of each drink which varied with the lapse of time.
TABLE 2 (Japanese apricot brandy) Hours (1) Stainless (2) Aluminum housing (3) Aluminum steel coated with housing coated housing zirconia with alumina 0 (5.5) (5.5) (5.5) 1 4.3 4.3 4.3 3 3.8 3.7 3.7 3.6 3.4 3.5
The device also includes a heater 9. The heater 9 comprises a heating element 10, which may be a shielded wire, a thermostat 11 set at 60C, a thermostat 12 set at 40C, a switch 13 for switching one of the thermostats to the other, a temperature fuse 14, a resistance 15, a pilot lamp 16, and a power source 17 of, say, 100 V AC, as shown by way of example in FIGURE 3. The heating element 10 is provided about the outer vessel 2. The heater maintains a tempera-ture of 40C or 60C. FIGURE 3A shows a modified heater 66~.
which includes a variable thermostat lla, and is otherwise equal in construction to the heater shown in FIGURE 3.
The heater lO may alternatively be a far infrared heater which comprises a nichrome wire or other heating element sealed in a ceramic material. It is preferred that the inner surface of the inner vessel 3 be provided with a film capable of radiating far infrared rays so as to promote the transfer of heat from the infrared heater into the interior of the vessel. This film can be formed by coating, spraying or anodizing the surface with a material having a high radiating efficiency for far infrared radiation, such as zirconia (ZrO2), titania (Tio2) or alumina (A12O3). Alternatively, the inner vessel 3 as a whole can be formed from a material having a high radiating efficiency for far infrared radiation, such as porcelain or ceramics.
The device includes a practically useful feature. The cover 4 has a vertical ridge 18 formed on its outer surface adjacent to its lower end as shown in FIGURES 4 to 6. The outer surface of the cover 4 carries an inverted triangle l9 located exactly above the ridge 18. The housing l is formed on its inner surface adjacent to its upper end with a plurality of grooves 20 in which the ridge 18 is selectively engageable. The housing l carries on its outer surface a plurality of numerical markings F each aligned with one of the grooves 20. The markings F may, for example, consist of 0, 3, 6, 9 and 12, as shown in FIGURE
- 1. Each number represents the time in hours which is required for the production of a particular product.
~4~66~.
The triangle 19 can be directed to any of the markings F
if the cover 4 is turned appropriately. The person using the device does not need to remember the time at which he must turn off the power source 17.
The pilot lamp 16 is provided on the front of the housing 1. It will be interesting if the housing 1 carries a funny human face 16' having a nose defined by the pilot lamp 16, as shown in FIGURE 1.
The cover 4 is useful as a funnel as hereinbefore stated if the cap 7 is removed, and if the cover 4 is inverted. The fluid communication which can be established between the interior and exterior of the inner vessel 3 if the cap 7 is loosened is, for example, useful for the aeration required for the production of fermented soybeans.
Referring now to FIGURES 7 and 8, there are shown different devices which are particularly featured by employing different types of heaters. The device of FIGURE
7 includes a watertight, disk-shaped far infrared heater 21 comprising a nichrome or other heating element sealed in a material having a high radiating efficiency for far infrared radiation, such as ceramics. The heater 21 is located at the bottom of an inner vessel 1 held by an outer vessel 2'. FIGURE 7 also shows a temperature sensor 22, a power source switch 17', a temperature controller 23 and handle 24.
The device of FIGVRE 8 includes a rod-shaped far infrared heater 21' secured to a cover 4. The cover 4 66~.
comprises a lower body portion-4a which can be threadedly fitted about the neck of a housing 1', and an upper cap portion 4_. The body portion 4a is of the double-walled construction and has an inner wall defining a central con-cavity 25 in which a temperature controller 23 is disposed.
The heater 21' has an upper end connected to the temperature controller 23 and extends downward into the housing 1'.
FIGURE 8 also shows a handle 26 attached to the cover 4.
Referring to FIGURE 9, another device useful for carrying out the method of this invention includes a vibrator 27 provided between the bottom of the housing 1 and the bottom of the outer vessel 2 substantially at the center of the bottom of the device. The vibrator 27 is provided for vibrating the inner vessel 3 with a light force to pro-mote the extraction of a juice for producing fruit wine, etc. Packing 28 is disposed between the bottom of the housing 1 and the vibrator 27 for preventing the vibration of the housing 1. The vibrator 27 may, or may not, be directly in contrct with the inner vessel 3.
Referring to FIGURE 10, another device includes a housing 1 which is defined by an inner vessel 3' formed from a transparent glass or synthetic resin and having a top opening, as is the case with the device of FIGURE 7. A
transparent cover 4 is provided for closing the top opening of the inner vessel 3'. An outer vessel 2' surrounds the bottom of the inner vessel 3'. Packing 29 is provided 266~1.
between the inner and outer vessels 3' and 2'. The outer vessel 2' comprises a bottom wall 30, an outer sidewall 31 and an inner wall 32. A coil 33 of copper wire is supported on the center of the bottom wall 30 and defines a magnetic force generator 34. The coil 33 is connected to the inner wall 32 by a screw 35. The inner wall 32 carries a heating element 10 constituting a heater 9. The coil 33 and the heating element 10 are appropriately connected to a power source not shown.
A shaker 36 is provided in the inner vessel 3'. It is adapted for movement by the magnetic force generator 34.
It comprises a permanent magnet 37 having N and S poles and comprising a ferrite enclosed by a polyethylene resin, and a twin blade 39 formed from a polyethylene resin and connected to the magnet 37 by a strand 38. The shaker may alterna-tively comprise an elongate rotor 40 formed from a permanent magnet as shown in FIGURE lOA. FIGURE 10 also shows a control panel 41. The magnet 37 is moved by the magnetic force generator 34 when the coil 33 is energized. The move-ment of the magnet 37 is enlarged and transmitted to the blade 39. The blade 39 thus imparts a weak wave motion or forced convection to the contents of the inner vessel 3' to bring about an active molecular motion and thereby promote the necessary extraction, wnile stirring the contents uni-formly.
Still another device is shown in FIGURE 11. It is ~24L26~
a modification to the device of FIGURE 8. It includes a motor 42 having an output shaft 43 connected to the rod-shaped heater 21' so that the heater 21' may be rotatable about its own axis. The heater 21' is provided at its lower end with a stirrer defined by a twin blade 44~ The stirrer may alternatively be defined by a plurality of tongues 45 projecting radially outwardly from the heater 21' adjacent to its lower end, as shown in FIG~RES 12A and 12B. The lower end of the heater 21' is preferably located close to the bottom of the housing 1' so that the stirrer may be so positioned. FIGURE 11 also shows packing 46.
The invention is not limited to the various embodiments thereof as hereinabove described. The medium used for extracting fruits, etc. is not limited to an alcoholic drink or water, but it is also possible to use, for example, an edible oil or an infusion.
The invention will now be described more specifical]y with reference to several examples thereof.
Japanese apricot brandy and lemon wine were produced by employing the device shown in FIGURES 1 to 6.
A temperature of 60C was employed for their production.
TABLE 1 shows the pH of each beverage which varied with the lapse oE time.
~2~266~1.
Hours Japanese apricot brandy Lemon wine (5.5) (5.5) 4.3 4.5 3.7 ~ 3.8 3.5 3.7 3.3 3.4 3.2 3.3 3.2 3.3 3.2 3.3 3.2 3.3 Japanese apricot brandy and lemon wine were also produced by a conventional method. The Japanese apricot brandy had a pH of about 3.3, and the lemon wine had a pH
of 3.4 to 3.5. Panel tests indicated the same results.
Similar drinks were produced by employing a tempera-ture of 40C. Both of the Japanese apricot brandy and the lemon wine showed a pH substantially equal to that of the drinks produced by the conventional method, with the lapse of about 30 days. The same results were obtained from pane] tests.
Japanese apricot brandy and lemon wine were produced by employing a number of devices of the construction shown in FIGURES 7 and 8, but including (1) a housing of stainless steel not radiating far infrared rays, (2) an aluminum hous-~2~2~61.
ing having an inner surface coated with zirconia (ZrO2), and (3) an aluminum housing coated with a film of alumina.
A temperature of 60C was employed for their production.
TABLES 2 and 3 show the pH of each drink which varied with the lapse of time.
TABLE 2 (Japanese apricot brandy) Hours (1) Stainless (2) Aluminum housing (3) Aluminum steel coated with housing coated housing zirconia with alumina 0 (5.5) (5.5) (5.5) 1 4.3 4.3 4.3 3 3.8 3.7 3.7 3.6 3.4 3.5
6 3.4 3.2 3.3 8 3.3 3.2 3.2 TABLE 3 ~Lemon wine) Hours (1) Stainless (2) Aluminum housing (3) Aluminum steel coated with housing coated housing zirconia with alumina . _ 20 0 (5.5) (5.5) (5.5) 1 4.6 4.5 4.5 3 3.8 3.7 3.8 5 3.7 3.6 3.7 6 3.5 3.3 3.4 25 8 3.3 3.2 3.2 As is obvious from TABLES 2 and 3, the method of this invention which is carried out by employing a device of the construction as shown in FIGURE 7 or 8 is effective for shortening the time for maturation dxastically, par-~2~L266~.
ticularly if the housing or vessel has a high efficiency of far infrared radiation.
Similar drinks were produced by employing a tempera-ture of 40C. They showed a pH comparable to that of the conventionally prepared drinks with the lapse of about 20 days. There was no difference in taste or flavor between the products of the method of this invention and the products of the conventional method.
Yogurt was produced by heating a mixture of milk and lactic bacteria at 40C for six to eight hours in the device shown in FIGURES 1 to 6.
Fermented soybeans were produced by heating a mixture of boiled soybeans and bacteria at 40C for about 20 hours in the device shown in FIGURES 1 to 6.
~ot-spring eggs were produced in the device of FIGURES
1 to 6 by heating water in the inner vessel to 65C, placing eggs therein, putting the cover and supplying an electric current for about 12 minutes.
Japanese apricot brandy and lemon wine were produced by repeating the procedure of EXAMPLE 1, except that the the device shown in FIGURE 9 was used to impart a weak ver-tical vibration to the inner vessel. TABLE 4 shows the pH
124266~.
of each drink which varied with the lapse of tlme.
Hours Japanese _pricot brandy Lemon wine .
(5.5) (5.5) 1 4.3 4.5 3 3.7 3.8 3.5 3.7 6 3-3 3.4 8 3.2 3.3 Japanese apricot brandy and lemon wine were produced by repeating the procedure of EXAMPLE 1, but employing the devices shown in FIGURES 10 and 11. The pH characteristics of each drink were equal to those shown in TABLE 4.
As is obvious from the foregoing description, the method of this invention has a lot of advantages including the following:
(1) A period of only three to 24 hours is required for maturation, as opposed to the two or three months hitherto required. It is possible to drink, for example, fruit wine within the day when its production is started.
(2) Insofar as alcohol has a boiling point of 78C, there is hardly any change in the alcoholic content of the beverage heated to, say, only 60C in a vessel having a cover as hereinabove described.
(3) The promoted extraction of a juice from fruits does 26~.
not appreciably differentiate the taste of the product according to the method of this invention from that of the product according to the conventional method.
(4) Insofar as only a very short time is required for making a particular product, it is not necessary to produce a large quantity at a time. It is sufficient to produce only a quantity which is required from time to time. No large space is, thus, required for carrying out the method of this invention. The method of this invention provides a great deal of pleasure, as it enables the production of a variety of foods and drinks one after another.
~5) Insofar as only a short time is required for making each product, it is possible to try a variety of different combinations of fruits, sugar, white liquor, etc., as well as different periods of maturation, thereby enabling every-body to pursue his favorite taste or flavor.
(6) The magnetic vibration, or agitation by the blade creates a relative motion between the surfaces of the fruits or herbs and the extraction medium to promote the extraction of the juice drastically. The vibration or agitation is also effective for promoting the dissolution of sugar, which would otherwise tend to gather at the bottom of the vessel, and thereby the production of wine, etc. having a uniform sugar content.
ticularly if the housing or vessel has a high efficiency of far infrared radiation.
Similar drinks were produced by employing a tempera-ture of 40C. They showed a pH comparable to that of the conventionally prepared drinks with the lapse of about 20 days. There was no difference in taste or flavor between the products of the method of this invention and the products of the conventional method.
Yogurt was produced by heating a mixture of milk and lactic bacteria at 40C for six to eight hours in the device shown in FIGURES 1 to 6.
Fermented soybeans were produced by heating a mixture of boiled soybeans and bacteria at 40C for about 20 hours in the device shown in FIGURES 1 to 6.
~ot-spring eggs were produced in the device of FIGURES
1 to 6 by heating water in the inner vessel to 65C, placing eggs therein, putting the cover and supplying an electric current for about 12 minutes.
Japanese apricot brandy and lemon wine were produced by repeating the procedure of EXAMPLE 1, except that the the device shown in FIGURE 9 was used to impart a weak ver-tical vibration to the inner vessel. TABLE 4 shows the pH
124266~.
of each drink which varied with the lapse of tlme.
Hours Japanese _pricot brandy Lemon wine .
(5.5) (5.5) 1 4.3 4.5 3 3.7 3.8 3.5 3.7 6 3-3 3.4 8 3.2 3.3 Japanese apricot brandy and lemon wine were produced by repeating the procedure of EXAMPLE 1, but employing the devices shown in FIGURES 10 and 11. The pH characteristics of each drink were equal to those shown in TABLE 4.
As is obvious from the foregoing description, the method of this invention has a lot of advantages including the following:
(1) A period of only three to 24 hours is required for maturation, as opposed to the two or three months hitherto required. It is possible to drink, for example, fruit wine within the day when its production is started.
(2) Insofar as alcohol has a boiling point of 78C, there is hardly any change in the alcoholic content of the beverage heated to, say, only 60C in a vessel having a cover as hereinabove described.
(3) The promoted extraction of a juice from fruits does 26~.
not appreciably differentiate the taste of the product according to the method of this invention from that of the product according to the conventional method.
(4) Insofar as only a very short time is required for making a particular product, it is not necessary to produce a large quantity at a time. It is sufficient to produce only a quantity which is required from time to time. No large space is, thus, required for carrying out the method of this invention. The method of this invention provides a great deal of pleasure, as it enables the production of a variety of foods and drinks one after another.
~5) Insofar as only a short time is required for making each product, it is possible to try a variety of different combinations of fruits, sugar, white liquor, etc., as well as different periods of maturation, thereby enabling every-body to pursue his favorite taste or flavor.
(6) The magnetic vibration, or agitation by the blade creates a relative motion between the surfaces of the fruits or herbs and the extraction medium to promote the extraction of the juice drastically. The vibration or agitation is also effective for promoting the dissolution of sugar, which would otherwise tend to gather at the bottom of the vessel, and thereby the production of wine, etc. having a uniform sugar content.
Claims (12)
1. An infusion method of extracting extractable substances from a generally solid organic material contain-ing the same, which comprises immersing said organic material in a body of alcoholic medium of about 50 - 130 proof held within a container having an inner surface lined with a film of zirconia, titania or alumina, and exposing the exterior of said container to far infrared radiation to heat said medium to a temperature in the range of about 40°C - 100°C for a time of about 3 - 24 hours.
2. A process according to claim 1 for preparing a fruit flavored alcoholic beverage wherein said generally solid organic material is solid fruit.
3. A method according to claim 1 wherein said organic material is subjected to motion while immersed in said medium heated to said temperature.
4. A method as set forth in claim 1, wherein said container is formed from a material having a high efficiency of far infrared radiation.
5. A method as set forth in claim 4, wherein said container is formed from a material selected from porcelain and ceramics.
6. A method as set forth in claim 4, wherein said container is formed from a material selected from aluminum and stainless steel.
7. A method as set forth in claim 1, wherein said film is formed by a method selected from coating, spraying and anodizing.
8. A method as set forth in claim 3, wherein said motion is created by a weak vibrating force.
9. A method as set forth in claim 8, wherein said vibration force is applied to the bottom of said container.
10. A method as set forth in claim 3, wherein said motion is selected from a weak wave motion and a forced convection.
11. A method as set forth in claim 3, wherein said motion is created by stirring.
12. A method as set forth in claim 1, wherein said container is formed from a transparent material selected from glass and a synthetic resin.
Applications Claiming Priority (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59178248A JPS6158575A (en) | 1984-08-29 | 1984-08-29 | Methods and equipment for producing home liquor, etc. |
| JP178248/59 | 1984-08-29 | ||
| JP173526/59 | 1984-11-15 | ||
| JP173525/59 | 1984-11-15 | ||
| JP17352684U JPS6189299U (en) | 1984-11-15 | 1984-11-15 | |
| JP1984173525U JPS6189298U (en) | 1984-11-15 | 1984-11-15 | |
| JP186695/59 | 1984-12-11 | ||
| JP1984186695U JPS61101000U (en) | 1984-12-11 | 1984-12-11 | |
| JP59266250A JPS61146180A (en) | 1984-12-19 | 1984-12-19 | Production of fruit wine or the like, and device therefor |
| JP266250/59 | 1984-12-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1242661A true CA1242661A (en) | 1988-10-04 |
Family
ID=27528582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000489529A Expired CA1242661A (en) | 1984-08-29 | 1985-08-28 | Method of producing fruit wine, etc. |
Country Status (6)
| Country | Link |
|---|---|
| AU (1) | AU572685B2 (en) |
| CA (1) | CA1242661A (en) |
| DE (1) | DE3530764A1 (en) |
| FR (1) | FR2573089A1 (en) |
| GB (1) | GB2165260A (en) |
| IT (1) | IT1201457B (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5700087A (en) * | 1995-10-06 | 1997-12-23 | Beckett; Arnold H. | Device maximizing dispersion of aggregate in liquid diluent |
| DE29602684U1 (en) * | 1996-02-15 | 1996-06-05 | Lehle, Jörg, 42659 Solingen | Stirrer |
| EA199600023A1 (en) * | 1996-05-07 | 1997-09-30 | Владимир Михайлович Шемякин | Alcoholic drink and method of obtaining it |
| DE29712528U1 (en) * | 1997-07-15 | 1997-09-18 | DEP Corp., Pembroke Pines, Flo. | Device for homogenizing and / or heating liquid or paste-like substances in a container which can be connected to the device |
| EP1656866A1 (en) | 2004-11-12 | 2006-05-17 | Nestec S.A. | Device and method for the preparation of froth from a liquid milk-based food product |
| CA2686464C (en) | 2007-05-23 | 2015-06-30 | Nestec S.A. | Appliance for conditioning a milk-based liquid |
| WO2009097705A1 (en) * | 2008-02-08 | 2009-08-13 | Domo Vision Ag | Device for stirring, frothing and optionally heating liquid foods |
| ITCR20080010A1 (en) * | 2008-05-30 | 2009-11-30 | Vittorio Ghizzardi | DEVICE FOR RAPID PREPARATION OF HAIR TINTE |
| DE102010038834A1 (en) * | 2010-08-03 | 2012-02-09 | Krones Aktiengesellschaft | Producing fruit juice, comprises mashing crushed fruits comprising producing vibrations in the fruit mash using vibrating unit, and subsequently pressing |
| BE1019694A3 (en) * | 2010-12-09 | 2012-10-02 | Andy Devivier | APPARATUS FOR HEATING LIQUID OR PASTA FOOD. |
| US10092139B2 (en) | 2014-04-28 | 2018-10-09 | Whirlpool Corporation | Low profile motor for portable appliances |
| CN104893882B (en) * | 2015-06-17 | 2017-08-08 | 湖北民族学院 | The device and cellar wine production method of a kind of efficient cellar for storing things wine |
| DE102016103289A1 (en) * | 2016-02-24 | 2017-08-24 | Hans Heidolph GmbH | magnetic |
| CN108309089B (en) * | 2017-01-17 | 2020-11-03 | 佛山市顺德区美的电热电器制造有限公司 | Food processor and concentration detection method for food processor |
| CN108309088B (en) * | 2017-01-17 | 2020-09-22 | 佛山市顺德区美的电热电器制造有限公司 | Food processor and concentration detection method for food processor |
| DE102017003910A1 (en) | 2017-04-13 | 2018-10-18 | Fees Verzahnungstechnik Gmbh | entrainment |
| CN110658868A (en) * | 2019-09-10 | 2020-01-07 | 深圳市晨北科技有限公司 | A kind of temperature control equipment and fermented tea manufacturing method |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1741727A (en) * | 1927-08-31 | 1929-12-31 | Jesse R Naylor | Spirits-aging apparatus |
| US2180685A (en) * | 1934-10-23 | 1939-11-21 | Little Lucius Freeman | Process for the artificial maturing of alcoholic liquors |
| GB578327A (en) * | 1944-02-11 | 1946-06-24 | Andrew Henry | A pot incorporating a whisking device for preparing cocoa and other beverages |
| DE1638968A1 (en) * | 1967-06-22 | 1972-02-24 | Manfred Zipperer | Electronically controlled magnetic stirrer |
| GB1264168A (en) * | 1969-04-25 | 1972-02-16 | ||
| US3806701A (en) * | 1972-11-03 | 1974-04-23 | Rival Manufacturing Co | Electric cooking utensil having a removable vessel |
| AU460403B2 (en) * | 1973-05-28 | 1975-04-24 | John Thumm Hermann | Low alcohol wine |
| JPS5014454A (en) * | 1973-06-08 | 1975-02-15 | ||
| AU460424B2 (en) * | 1974-05-08 | 1975-04-08 | John Thumm Hermann | Wine and spirit production |
| DE2516770A1 (en) * | 1975-04-16 | 1976-10-28 | Maybaum Geraetebau Gmbh & Co K | Self-contained ceramic cooking container with external heating element - has container supported in moulded housing with power socket and selector switch |
| FR2492243A1 (en) * | 1980-10-16 | 1982-04-23 | Grouard Freres Ets | AUTOMATIC ELECTRIC MILK HEATER |
| HU185086B (en) * | 1982-02-01 | 1984-11-28 | Gabor Vajda | Process for producing drinks containing eggs |
-
1985
- 1985-08-28 CA CA000489529A patent/CA1242661A/en not_active Expired
- 1985-08-28 DE DE19853530764 patent/DE3530764A1/en not_active Ceased
- 1985-08-29 GB GB08521489A patent/GB2165260A/en not_active Withdrawn
- 1985-08-29 IT IT8522011A patent/IT1201457B/en active
- 1985-08-29 AU AU46943/85A patent/AU572685B2/en not_active Expired - Fee Related
- 1985-08-29 FR FR8512977A patent/FR2573089A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| GB8521489D0 (en) | 1985-10-02 |
| AU4694385A (en) | 1986-03-06 |
| DE3530764A1 (en) | 1986-03-27 |
| FR2573089A1 (en) | 1986-05-16 |
| AU572685B2 (en) | 1988-05-12 |
| IT1201457B (en) | 1989-02-02 |
| GB2165260A (en) | 1986-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4738858A (en) | Method of producing fruit wine, etc. | |
| CA1242661A (en) | Method of producing fruit wine, etc. | |
| RU2092083C1 (en) | Vegetable drink | |
| Harris et al. | About Ices Jellies & Creams | |
| Kurti et al. | Chemistry and Physics in the Kitchen | |
| Sivakumaran et al. | An overview of the applications molecular gastronomy in food industry | |
| KR910008048B1 (en) | Method of producing fruit wine etc | |
| JPS61146180A (en) | Production of fruit wine or the like, and device therefor | |
| ES2242806T3 (en) | DRINK BASED ON SAUCO FLOWER AND PROCEDURE FOR PREPARATION. | |
| CN103222635B (en) | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof | |
| RU2128455C1 (en) | Tonic elixir "garmoniya" | |
| CN1275347A (en) | Rice-water beverage | |
| Harris | Beverages, Vinegars and Syrups | |
| KR100341875B1 (en) | Low temperature heat treatment method and apparatus for extracting grape juice | |
| CN1100494C (en) | Process for preparing homogenized soybean milk with scorch flavour | |
| JPH1146602A (en) | Fruit in bottle and its production | |
| RU2259054C1 (en) | Tea preparing method | |
| Vargas et al. | Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More | |
| Lee et al. | Kombucha revolution: 75 recipes for homemade brews, fixers, elixirs, and mixers | |
| Evans | Fermented Probiotic Drinks at Home: Make Your Own Kombucha, Kefir, Ginger Bug, Jun, Pineapple Tepache, Honey Mead, Beet Kvass, and More | |
| Carvalhaes et al. | Brazilian Way Fermentation: Explore the Universe of Fermented Foods with Brazilian Ingredients | |
| CN1095896A (en) | Deep process of a kind of cup-type food and products thereof | |
| RU2158753C2 (en) | Beverage preparation process | |
| RU2259756C1 (en) | Method for making tea | |
| Miller | Canadian Canned Fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |