| 摘要 |
PURPOSE:To obtain the titled beverage, rich in mineral or vitamin and having new flavor imparted thereto without peculiar grassy smell and off-flavor, by subjecting a processed tomato adjusted within a specific pH region to lactic acid fermentation with specific two kinds of lactic acid bacteria. CONSTITUTION:A processed tomato which is sterilized, cooled and adjusted to pH4.4-5.3 is subjected to lactic acid fermentation using precultivated Lactobacillus.bulgaricus and/or Lactobacillus.helveticus and Streptococcus.thermophilus together and afford the aimed beverage. Furthermore, the above-mentioned lactic acid fermentation is preferably carried out at 30-45 deg.C for 4-20hr. |
