| 摘要 |
PURPOSE:To prepare the subject product having sufficient springiness and good sour taste and developing unique taste by adding lactic bacteria in grinding stage and carrying out lactic fermentation in aging stage. CONSTITUTION:The objective product having sour taste can be prepared by adding lactic bacteria (e.g. bacteria belonging to Lactobacillus plantarus, Lactobacillus casei, etc.) in the grinding stage of raw materials and carrying out lactic fermentation of the mixture in the aging stage. Preferably, the lactic fermentation is carried out in the presence of 0.5% of a nutrient-enriching agent such as corn steep liquor. |
