| 摘要 |
PROBLEM TO BE SOLVED: To produce a saffron liquor maintaining the characteristics of saffron as such and strengthened and improved in the taste (aroma) of the saffron liquor by adding the saffron to neutral alcohol. SOLUTION: This method for producing a saffron liquor comprises adding washed saffron powder to neutral alcohol, distilling the mixture with a distillation device at a temperature of approximately 80 deg.C, decocting the obtained saffron syrup to concentrate the syrup into the saffron liquor having a saffron content of 0.45mg/ml or a saffron concentration of 9-54%, cooling the concentrated saffron liquor to room temperature, and subsequently adding sucrose and mineral-removed water to the cooled liquor to adjust the content of the neutral alcohol to 90-450mg. |
