| 摘要 |
PURPOSE:To entirely convert the idea usually using Japanese persimmon as flesh and subject Japanese persimmon incapable of being taken as fresh fruit because of overripe fruit to alcohol fermentation once and then utilize as a raw material of cake. CONSTITUTION:Japanese persimmon characterized by using Japanese persimmon flesh subjected to alcohol fermentation and grain flour as raw materials and then forming the persimmon fruit through heat step is used as a raw material. Japanese persimmon flesh subjected to alcohol fermentation is mixed with grain flour and the mixture is allowed to stand and then stirred, heated and kneaded and formed. Thereby, cake having specific flavor and taste can be prepared. |
