To obtain Japanese apricot brandy showing an excellent color, flavor and aroma without uncomfortable taste by fermenting fruits of Japanese apricot and sweet sugars in an alcohol-contg. liquid under specified conditions.
Fruits of Japanese apricot and sweet sugar such as sugar candy are fermented in an alcohol-contg. liquid such as spirits or brandy to extract the Japanese apricot component at ≤35°C. Then the fruits of Japanese apricot are removed to obtain an extract liquid substantially containing no Japanese apricot fruits. The obtd. extract is heat treated at 55 to 65°C for 5 to 8 days, preferably at 115 to 125°C for 15 to 25min till the liquid after treatment shows ≥0.1 increase, preferably 0.2 to 0.6 increase in the optical density(OD) measured with light of 430nm wavelength and 1cm optical path compared to the OD before the heat treatment. Thus, Japanese apricot brandy with aromatic flavor can be obtd.
YODA KEIKO
SHIMIZU JUNICHI
HARADA MICHIO
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