| 摘要 |
<p>PURPOSE:To prepare a liqueur having desired alcohol content, by mixing boiled or steamed pulp of pumpkin with malt, yeast, lactose, alcohol and water, fermenting the mixture, distilling and recovering the alcohol, and redistilling the recovered alcohol while recycling and reusing the other fractions. CONSTITUTION:A fully ripened pumpkin is boiled in water, kneaded with a mixer, and let stand to cool to 30-35 deg.C. For example, 100kg of the pumpkin is mixed with 45kg of wheat malt, 25l of yeast, 8l of 75% lactic acid, 20kg of sugar, 20l of alcohol (30 deg.), and 250l of water (including the remaining water obtained by the water-boiling of the pumpkin), and the mixture is charged into a fermentor, fermented and aged sufficiently at 20-25 deg.C, and distilled to recover the alcohol completely. The obtained alcohol fraction is redistilled to obtain 90l of an alcohol fraction of >=45 deg. and 105l of a fraction having an alcohol concentration of 25-45 deg.. The former fraction is used as a stock liquor for brandy, and the latter is used as SHOCHU (low-grade distilled spirits). The other fractions are returned to the fermentation stage and reused.</p> |
