| 摘要 |
PROBLEM TO BE SOLVED: To provide a new fermented flavor liquid for imparting a new unconventional flavor or taste to a food product with an improved shelf life, and food products having new flavor, taste and texture using the fermented flavor liquid.SOLUTION: Sugar and/or sugar processing liquid is fermented by coculture of: lactic acid bacteria derived from silage which produces a large amount of organic acids such as lactic acid; and alcohol producing yeasts. The viable lactic acid bacteria and viable yeasts are then annihilated and removed by a sterilization treatment. The fermented flavor liquid having a new flavor capable of improving the shelf life of a food product can be thus obtained. |
