| 摘要 |
<p>PURPOSE:To produce a hardly deteriorating persimmon liqueur having flavor by using dried persimmon sarcocarps and pericarps in producing the persimmon liqueur. CONSTITUTION:Persimmon sarcocarps and pericarps are cut to a suitable size and dried in the sun or with a machine to about 15% moisture. The resultant dried sarcocarps and pericarps in about 10% concentration are then added to liquors, such as 'SAKE' (Japanese rice wine), whiskey or brandy, dipped at ambient temperature for about 1 week, extracted and filtered to produce a persimmon liqueur, having good evaluation even in organoleptic tests, excellent in flavor and taste and hardly deteriorating even in fermentation.</p> |
