| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an Ume (a Japanese apricot) brandy having an improved aroma and flavor while effectively utilizing an Ume stone formed as a by- product and capable of not only producing the Ume brandy in a short time but also effectively extracting a physiologically active ingredient contained in a stone kernel of the Ume and a method for producing the same. <P>SOLUTION: The Ume brandy is obtained by dipping an unripe Ume together with the stone kernel obtained from a raw Ume in a mixture liquid of Shochus (Japanese distilled spirits) with sucrose and a sugar alcohol and subsequently dipping an Ume flower dipped in ethanol therein. <P>COPYRIGHT: (C)2003,JPO |
