| 摘要 |
PURPOSE:To obtain an extracted spice having improved and strong taste and flavor, by extracting natural spice with a mixed aqueous solution of ethyl alcohol and acetic acid having specific concentrations. CONSTITUTION:Ethyl alcohol, acetic acid and water are mixed together to obtain a mixed aqueous solution having an ethyl alcohol content of 5-20% (V/V) and an acetic acid content of 5-15% (W/V). The objective extracted spice can be prepared by extracting a natural spice such as cinnamon, pepper, ginger, etc. with the above aqueous solution of a mixture of ethyl alcohol and acetic acid. Refined Japanese sake, low-class distilled spirits, whiskey, etc. can be used in place of ethyl alcohol, and rice vinegar, fruit vinegar, etc. can be used in place of acetic acid. The amount of the mixed aqueous solution used in the extraction is preferably 1-30pts.wt. per 1pt.wt. of the spice. |
