| 摘要 |
PURPOSE:To obtain the title food of good preservability by converting nuts into paste using a degradation enzyme followed by lactic fermentation. CONSTITUTION:Nuts (e.g. peanuts, almond, cashew nuts) is converted into paste using a degradation enzyme (e.g. amylase, cellulase, pectinase, hemicellulase, protease) followed by lactic fermentation using lactic bacteria [e.g. Lactobacillus acidophilus (IFO 13951], thus obtaining the objective food. |
