Title:
RAW MATERIAL FOR RED WINE
Document Type and Number:
Japanese Patent JP3118435
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain the subject raw material for providing a seasoning sauce such as demiglace sauce with a flavor of red wine, mild acidity, astringency and mellow body, by adding a red wine concentrate, a red wine residue concentrate preserved at a low temperature in a specific period and a wine spice.
SOLUTION: This red wine raw material comprises a red wine concentrate which has 3-12 times of concentration degree and has a remaining alcohol content in the concentrate of 5-10% based on red wine before concentration treatment, a red wine residue concentrate which has 10-16 times of concentration degree after distilling a red wine and collecting the distillate and has a preservation temperature T(°C) of the residue concentration preserved at a low temperature for 4-24 months in a range from the freezing point of the residue concentrate to 20°C and a wine spice.
Inventors:
Nozomi Tanihara
Wakako Nakayama
Wakako Nakayama
Application Number:
JP17482397A
Publication Date:
December 18, 2000
Filing Date:
June 30, 1997
Export Citation:
Assignee:
House Foods Co., Ltd.
International Classes:
C12G1/02; A23L23/00; A23L27/24; C12G3/04; (IPC1-7): A23L1/23; C12G1/02; C12G3/04
Domestic Patent References:
| JP59227270A | ||||
| JP3240462A | ||||
| JP646794A | ||||
| JP938097A |
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