| 摘要 |
PURPOSE: An Indongcho(Japanese honeysuckle) wine or and a producing method thereof are provided. The wine holds original flavor and taste of Indongcho, has no loss of active ingredients and consequently is good for the health. CONSTITUTION: The Indongcho(Japanese honeysuckle) wine is produced by fermenting Indongcho containing raw materials, in which Indongcho is a plant belonging to Caprifoliaceae. A method for producing the Indongcho wine comprises the steps of: mixing 150 to 300g of Indongcho, 20 to 50g of Glycyrrhizae Radix, 250 to 350g of Angelicae Gigantis Radix and 50 to 150g of Epimedium sagittatum; adding the spirit produced from the cooked rice and malted wheat and fermenting them; adding 200 to 500 ml of the natural water into 100g of Indongcho and boiling them for 30 minute to 2 hours; filtering and collecting the liquid portion; mixing the Indongcho extract with the fermented products and filtering; and storing the filtered solution in a shaded place at 20 to 50deg.C for 10 to 50 hours.
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