| 摘要 |
The food and beverage preservative of this invention uses a finely divided calcium component in a solution of vinegar, alcohol and a fermented germ. The calcium component is present in said preservative in an amount of from 3,000 to 4,000 mg for each 100 to 200 cc of the solution. The preservative has a ph of from 4.5 to 5.5. The calcium component is derived from egg shells, clam shells, oyster shells, scallop shells, animal bones, fish bones, coral and any mixtures of two or more of these.
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