PURPOSE: To obtain the titled liquid food containing the savory component of the tomato almost as it is, and having excellent deliciousness, by fermenting tomato juice.
CONSTITUTION: Tomato is washed with water, crushed, heated to inactivate the oxidase in the fruit, squeezed with a press, and centrifuged to remove the insoluble solid component from the obtained juice. The objective liquid food can be prepared by fermenting the obtained tomato juice. For the preparation of tomato liquor, the tomato juice is subjected to the alcoholic fermentation with yeast for several days optionally in the presence of a proper amount of glucose. Tomato vinegar can be produced by adding ethyl alcohol and acetic acid to the juice and fermenting with acetobacter. The fermentation of the juice with lactobacillus affords a lactic fermented tomato juice.
ODAGIRI KAZUHIRO
FUKAI YOUICHI
| JP39025628A | ||||
| JPS51104097A | 1976-09-14 |
Next Patent: PROCESSING OF CARROT, POTATO, ETC. TO FOOD