| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a tomato juice-containing alcoholic beverage improved in flavor quality and suppressed in lees occurrence and color tone change, and to provide a method for producing the same. <P>SOLUTION: The method for producing the tomato juice-containing alcoholic beverage comprises the step (a) of fermenting a tomato juice-containing liquid by lactobacillus to increase lactic acid in the liquid and produce a lactic acid-fermented tomato juice, the step (b) of subjecting the tomato juice to enzymatic treatment followed by filtration to produce a clear tomato juice, and the step (c) of mixing together the lactic-acid fermented tomato juice, the clear tomato juice and alcohol, and, if desired, in addition, the step (d) of adding a stabilized lycopene to the resultant mixture. <P>COPYRIGHT: (C)2008,JPO&INPIT</p> |
