METHOD FOR PREPARATION OF FERMENTED BEVERAGE OBTAINED FROM TURNIPS BY USING RICE KOJI

摘要

PURPOSE: A brassica campestris fermented beverage is provided to reduce the spicy taste of brassica campestris using sugar and organic acid obtained by fermenting the brassica campestris. CONSTITUTION: A brassica campestris fermented beverage is obtained by the following steps: removing leaves from fresh brassica campestris to obtain roots only(2); washing the brassica campestris roots(3); cutting the washed brassica campestris roots(4); mixing 30~90wt% of cut brassica campestris roots, 5~35wt% of rice koji, and 5~35wt% of sugar(5); and fermenting the mixture for more than 1month at 24~28deg C. The rice koji is selected from rice koji injected with aspergillus kawachii, and rice koji injected with aspergillus oryzae.