| 摘要 |
<p>PURPOSE:To remove the astringency of persimmon, chestnut, etc., in a short time, by using an aqueous solution of ethyl alcohol containing a specific amount of acetic acid. CONSTITUTION:1/1,000-5/100mol of acetic acid is added to an aqueous solution of ethyl alcohol, the mixture is sprinkled over persimmons or shelled chestnuts, and the fruits are left to stand at normal temperature for 20-50hr in a closed vessel. By this process, the time for the removal of the astringency of fruits can be shortened to about 1/3 of the conventional method, and the secondary damages of the fruits caused by the long-term treatment, e.g. softening and degradation with alcohol can be prevented.</p> |
