| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To omit labor and time to peel bark of cinammon and prepare cinnamon bark and make operation efficient and to produce a cinnamon liqueur having an abundant aromatic ingredient. <P>SOLUTION: A root of the cinnamon is dug out, washed with water and dried. The resultant root with the bark is cut to a suitable length and introduced into a container. The root is dipped in Shochu (low-class distilled spirit) at normal temperature in the dark. The dipping is carried out by dividing the Shochu into two parts. The parts of the Shochu used for the first dipping and the second dipping are mutually mixed and then filtered. Water is added to dilute the mixture and sugar is added to provide the cinammon liqueur. The Shochu having 25°alcoholic strength is used in a volume of 5 l based on 1 kg of the root of the cinnamon. The temperature is usually within the range of 15-25°C. The period for dipping the cinnamon in the Shochu is about 2 months for the first dipping and about 3 months for the second dipping. <P>COPYRIGHT: (C)2005,JPO&NCIPI</p> |
