| 摘要 |
<P>PROBLEM TO BE SOLVED: To effectively improve the normal-temperature long-term preservability of a gelatinous liquor produced by using a liquor having an alcohol content of ≤25% and having poor long-term preservability such as brewed liquor. <P>SOLUTION: The preservable gelatinous liquor is produced by adding and dissolving a sugar alcohol and/or alcohol to a liquor having an alcohol content of ≤25% and having poor long-term preservability such as brewed liquor and gelatinizing the obtained solution with a food gelatinizing agent. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
