| 摘要 |
PURPOSE:To obtain the titled beverage drinkable as a wine, by pressing vegetables, etc., naturally oxidizing the resultant solution, adding honey and yeast culture, fermenting the obtained blend and quickly heating the blend to stop the fermentation. CONSTITUTION:(A) Vegetables, such as Japanese radish or carrot, or edible wild herbs, such as aloe or mugwort, are washed, cut, crushed in a crusher and pressed in a press to separate a solution, which is then placed in a preservation vessel and naturally oxidized preferably until the odor of the raw material is eliminated. (B) Honey in an amount of preferably 25% based on the solution and (C) a pure cultivated yeast culture in an amount of preferably 10% based on the solution are added. The resultant blend is then stirred and fermented at, e.g. ordinary temperature and subsequently quick heated to kill yeast fungi. The obtained solution is cooled, then filtered, etc., to afford the aimed beverage. |
