FERMENTED FOOD AND DRINK, METHOD FOR MASKING HARSH TASTE, AND METHOD FOR REDUCING SWEETNESS

PROBLEM TO BE SOLVED: To provide fermented food and drink where the harsh taste of date is masked and the sweetness of the date is reduced without eliminating minerals: to provide a method for masking harsh taste: and to provide a method for reducing sweetness. SOLUTION: The fermented food and drink...

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Bibliographische Detailangaben
Hauptverfasser:	UZUHASHI YUJI, KOJIMA MASAAKI
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 fermented food and drink where the harsh taste of date is masked and the sweetness of the date is reduced without eliminating minerals: to provide a method for masking harsh taste: and to provide a method for reducing sweetness. SOLUTION: The fermented food and drink is produced by fermenting the date with at least one of Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc garlicum, Leuconostoc gelidum, Leuconostoc citreum and Lactobacillus brevis which are vegetable lactobacillus derived from 'Sunki pickles (traditional pickles in the Kiso region in Japan)'. COPYRIGHT: (C)2010,JPO&INPIT