PRODUCTION OF BEEFSTEAK PLANT JUICE

PURPOSE:To obtain a beefsteak plant juice, having flavor, sweetness and acid taste of beefsteak plants and suitable for drinking, jelly, etc., by adding saccharides and a sour agent to red leaves of Perilla frutescens Britton var. crispa Decne, rubbing the resultant leaves, adding a small amount of water thereto, aging the leaves, pressing a juice therefrom, filtering the resultant juice and heating the filtrate to the time just before boiling thereof. CONSTITUTION:Saccharides, such as white sugar, in an amount of 80-100% based on red leaves of Perilla frutescens Britton var. crispa Decne and a sour agent, such as citric acid, in an amount of 6-10% based on the aforementioned red leaves are added thereto. The resultant leaves are rubbed and a small amount of water is added when a juice is exuded. The leaves are then aged for about 10hr to press a juice, which is filtered and heated to the time just before boiling thereof to afford a beefsteak plant juice.