Method of producing fruit wine, etc.
AssigneeNippon Light Metal Company, Ltd.
InventorsShigeki Mukouyama, Tsuneo Gotoh, Akira Yusen, Noriyuki Harada
Life of this patent
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Abstract
A wise variety of drinks and foods, such as fruit wine, herb tea, yogurt, fermented soybeans and hot-spring eggs, are produced by heating the raw materials to a temperature of about 60.degree. C. to 100.degree. 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.
Claims8
An infusion method of extracting extractable substances from a generally solid edible 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 to a temperature in the range of about 40.degree. C.-100.degree. C. for a time of about 3-24 hours.
Dependencies are inferred from the claim text.