| 摘要 |
<p>PURPOSE:To shorten an aging period and to immerse fruits in an alcohol at a convenient time through four seasons by degassing fruits, hermetically packaging, freezing, thawing, further subjecting ultrahigh-pressure treatment and immersing in white liquor. CONSTITUTION:Fruits or flesh of unripe UME (Japanese apricot) or apricot are packaged into a plastic bag such as polyethylene having high gas barrier properties and slightly causing change of quality, the bag is degassed and hermetically sealed. Then, the fruits are frozen by industrial rapid freezing treatment, etc., and, after a fixed period, are thawed by allowing to stand at room temperature. Then the fruits are subjected to a specific ultrahigh-pressure treatment by hydrostatic pressure. After the treatment, the fruits are immersed in an alcohol such as white liquor. Namely, the above-mentioned treatment is a pretreating means of readily extracting essence components from the fruits. Therefore, fruit wine requiring 3-6 months for immersion by a conventional procedure is obtained in a short time of about 2-3 weeks. An ingredient can be conveniently immersed according to one's convenience irrespective of season.</p> |
