GARLIC LACTIC-FERMENTED PRODUCT

PROBLEM TO BE SOLVED: To provide a garlic lactic-fermented product fermented by lactic acid bacteria, and having excellent flavor and aroma as a raw material of various food and drink and seasoning, and to provide food and drink and seasoning each excellent in flavor and mixed with the garlic lactic...

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Bibliographische Detailangaben
Hauptverfasser:	SATO HIROMI, WATABE YOSHIMI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a garlic lactic-fermented product fermented by lactic acid bacteria, and having excellent flavor and aroma as a raw material of various food and drink and seasoning, and to provide food and drink and seasoning each excellent in flavor and mixed with the garlic lactic-fermented product. SOLUTION: This garlic lactic-fermented product is obtained by fermenting a mixture which is prepared by adding a tomato processed product to a garlic processed product, by OS Pediococcus pentosaceus strain. COPYRIGHT: (C)2009,JPO&INPIT