CITRUS LIQUEUR AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a fruit liqueur free from bitter taste of a flavor component and produced by using the pulp and green skin of a citrus fruit such as citron and Kabosu (Citrus sphaerocarpa) as a flavor component and immersing the flavor component in a distilled liquor such as cognac and Shochu (Japanese distilled spirits) and provide a means for relatively easily producing the taste and flavor of the fruit liqueur.;SOLUTION: The fruit liqueur is produced by using jam prepared from the pulp and skin of a citrus fruit, i.e. a marmalade-like material as a flavor component. Concretely, the liqueur is produced by immersing the flavor component in a liquor, leaving at rest for several tens hour to sufficiently harmonize the fruit juice and skin flavor of the marmalade to the liquor and leach the components and flavor, removing the surface skin, etc., by rough filtration after aging, adding a coagulant to the residual liquid, leaving to stand for ten odd hours to agglomerate the small pieces of the skin and scum, etc., floating on the surface of the residual liquid, leaching the flavor component in the liquor and finally cleaning the product by filtration.;COPYRIGHT: (C)2008,JPO&INPIT