PURPOSE: To obtain a food capable of being readily used for food, having excellent lowering action on concentration of alcohol in blood, improved physiological action on prevention of deep drunkenness, bad intoxication, etc., by using vinegared Japanese persimmon or the vinegared Japanese persimmon and Japanese persimmon juice as a raw material.
CONSTITUTION: Completely ripened Japanese persimmons are ground down and subjected to alcohol fermentation with yeast or mixed with an alcohol and further subjected to acetic acid fermentation to give vinegared Japanese persimmon. Then the vinegared Japanese persimmon or a blend of 1pt.wt. of the vinegared Japanese persimmons and 1W20pts.wt. Japanese persimmon juice is used as a raw material, which is optionally mixed with acidic seasoning, seasoning, etc., and made into a solid or liquid food.
TAKEUCHI FUMIHIKO
TAKAHASHI KEN
HATA MORIMASA
MASAI HIROSHI
