| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing lactic acid fermented vegetables which have less fluctuations in the quality and excel in transportability, storage quality, palatability and functionality, through efficiently lactic fermenting a vegetable crushed material, while appropriately corresponding to the harvest season and quantity of vegetables. <P>SOLUTION: This method for producing the lactic acid fermented vegetables comprises lactic fermenting in a sealed condition, until a terminal point of acidity rise at 20-45°C, a vegetable crushed material which is subjected to heat sterilization treatment and has insoluble solid of ≥50 wt.%, with at least one kind of lactic acid bacterium selected from the group consisting of Bifidobacterium genus, Lactobacillus genus, Pediococcus genus and Enterococcus genus. The method comprises using at least one kind, selected preferably from among the group consisting of cruciferous vegetables, Umbelliferae vegetables, and Cucurbitaceae vegetables, and performing small scale fermentation with Bifidobacterium longum, Lactobacillus plantarum, or Lactobacillus pentosus. <P>COPYRIGHT: (C)2009,JPO&INPIT |
