JPS57138370A - Preparation of vegetable juice having improved flavor - Google Patents

Preparation of vegetable juice having improved flavor

Info

Publication number
JPS57138370A
JPS57138370A JP56021749A JP2174981A JPS57138370A JP S57138370 A JPS57138370 A JP S57138370A JP 56021749 A JP56021749 A JP 56021749A JP 2174981 A JP2174981 A JP 2174981A JP S57138370 A JPS57138370 A JP S57138370A
Authority
JP
Japan
Prior art keywords
vegetable juice
preparation
improved flavor
ifo
pasteurized
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP56021749A
Other languages
Japanese (ja)
Other versions
JPS5815109B2 (en
Inventor
Motohiro Niwa
Hiroyuki Katayama
Michiko Matsuoka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kirin Brewery Co Ltd
Original Assignee
Kirin Brewery Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kirin Brewery Co Ltd filed Critical Kirin Brewery Co Ltd
Priority to JP56021749A priority Critical patent/JPS5815109B2/en
Publication of JPS57138370A publication Critical patent/JPS57138370A/en
Publication of JPS5815109B2 publication Critical patent/JPS5815109B2/en
Expired legal-status Critical Current

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  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: To remove a smell on heating without deterioration the original flavor of vegetables, by treating a vegetable juice with a specific lactic acid bacterium under specified conditions.
CONSTITUTION: A vegetable juice is mixed with Lactobacillus brevis, e.g. IFO 3960 or ATCC 11577, fermented at 15W30°C for 1W3 days and then pasteurized at 65°C for about 10min.
COPYRIGHT: (C)1982,JPO&Japio
JP56021749A 1981-02-17 1981-02-17 Method for producing vegetable juice with improved flavor Expired JPS5815109B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56021749A JPS5815109B2 (en) 1981-02-17 1981-02-17 Method for producing vegetable juice with improved flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56021749A JPS5815109B2 (en) 1981-02-17 1981-02-17 Method for producing vegetable juice with improved flavor

Publications (2)

Publication Number Publication Date
JPS57138370A true JPS57138370A (en) 1982-08-26
JPS5815109B2 JPS5815109B2 (en) 1983-03-24

Family

ID=12063708

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56021749A Expired JPS5815109B2 (en) 1981-02-17 1981-02-17 Method for producing vegetable juice with improved flavor

Country Status (1)

Country Link
JP (1) JPS5815109B2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997049303A1 (en) * 1996-06-21 1997-12-31 Quest International B.V. Fermentation of fruit products
CN104509915A (en) * 2013-09-26 2015-04-15 黄秀英 Preparation method of tomato vinegar
CN105394501A (en) * 2015-10-21 2016-03-16 新疆冠农果茸集团股份有限公司 Fermented tomato juice beverage and preparation method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014128216A (en) * 2012-12-28 2014-07-10 Snow Shoji Kk Lactic acid bacterium-fermented food material and its manufacturing method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997049303A1 (en) * 1996-06-21 1997-12-31 Quest International B.V. Fermentation of fruit products
CN104509915A (en) * 2013-09-26 2015-04-15 黄秀英 Preparation method of tomato vinegar
CN105394501A (en) * 2015-10-21 2016-03-16 新疆冠农果茸集团股份有限公司 Fermented tomato juice beverage and preparation method thereof

Also Published As

Publication number Publication date
JPS5815109B2 (en) 1983-03-24

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