REDUCING METHOD FOR CALORIFIC QUANTITY OF BEVERAGE MADE OF FRUIT OR VEGETABLE JUICE

摘要

PURPOSE: To obtain juice which has the taste approximate to the natural taste and is decreased in sugar by adding special microorganisms to the juice of fruits or vegetables and culturing the microorganisms under specific conditions. CONSTITUTION: The microorganisms which induce fermentation from the juice of the fruits or the vegetables are removed or killed. Nutrient salts suitable for culture of the microorganisms and arbitrary water are added thereto. Trichosporone brushes of yeast are added thereto. Surface aeration and air pressure of 0.1 to 5 are generated in a reaction apparatus. The contents in a reaction apparatus are cooled down to the temp. lower than room temp. after the proliferation of biomass and before the removal thereof and are supplied to a sterilized reception tank.