TOMATO JUICE-CONTAINING ALCOHOLIC BEVERAGE AND METHOD FOR PRODUCING THE SAME

To provide a tomato juice-containing alcoholic drink that has improved flavor qualities and shows regulated sedimentation and color change and a method of the production of the same. Provided is a method of the production of a tomato juice-containing alcoholic drink that comprises the following step...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	NAKAMURA, Shigeyuki, HATANAKA, Tatsuya, MATSUMOTO, Takehiro, ISHIGAKI, Kenichi
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	To provide a tomato juice-containing alcoholic drink that has improved flavor qualities and shows regulated sedimentation and color change and a method of the production of the same. Provided is a method of the production of a tomato juice-containing alcoholic drink that comprises the following steps (a) to (c): (a) a step of producing a lactic acid-fermented tomato liquid that comprises fermenting a tomato juice-containing liquid by using a lactic acid bacterium and thus increasing lactic acid in the liquid; (b) a step of producing a clear tomato juice that comprises enzymatically treating a tomato juice and filtering the same; and (c) a step of mixing the lactic acid-fermented tomato liquid, the clear tomato juice and an alcohol; optionally followed, if desired, by the following step (d), (d) a step of adding stabilized lycopene.