| abstract |
ABSTRACT A wide variety of drinks and foods, such as fruit wine, herb tea, a medical decoction, yogurt, fermented soy-beans and hot-spring eggs, are produced by heating the raw materials to a temperature of about 60°C to 100°C in a vessel, and holding that temperature for a specific length of time, i.e. 3-24 hours for maturation. When producing drinks, it is effective to subject them to a weak vibration, wave motion, forced convection, or stirring force. The method enables the quick production of any desired food or drink in any desired quantity without causing any appreciable reduction in the alcoholic content of, for example, fruit wine. |