PRODUCTION OF FERMENTED FRUIT JUICE BEVERAGE AND LACTIC ACID BACTERIUM USED THEREFOR

PURPOSE:To enable the continuous production of a fermented fruit juice beverage good in flavor for a long period at a low cost by carrying out the fermentation of the fruit juice with a lactic acid bacterium, entrapped and immobilized in a gel of specific polysaccharides. CONSTITUTION:A lactic acid...

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Hauptverfasser:	YOSHIKAWA ETSUO, SADO YASUO, MICHIHATA SHIYUNEI, KOMODA TORU, MATSUDA AKIRA, KOBAYASHI KIYOTOSHI, ASO KAZUHIRO, HIZAKI SHIGERU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To enable the continuous production of a fermented fruit juice beverage good in flavor for a long period at a low cost by carrying out the fermentation of the fruit juice with a lactic acid bacterium, entrapped and immobilized in a gel of specific polysaccharides. CONSTITUTION:A lactic acid bacterium, entrapped and immobilized in a gel of polysaccharides containing at least either of starch phosphate and a salt thereof as an active ingredient is used to carry out the fermentation of a fruit juice. For example, a raw material fruit juice 3 is fed to a fermenter 2 having an immobilized lactic acid bacterium 1 such as a spherical shape as a fixed bed according to a batch method to perform the fermentation. As a result, the fruit juice at a low pH can be fermented with the lactic acid bacterium without regulating the pH and removing a fermentation inhibitor such as polyphenol. Furthermore, the fermentation rate of the lactic acid bacterium can be increased. Thereby, the fermented fruit juice can continuously be produced for a long period and the fermented fruit juice beverage good in flavor can simultaneously be produced at a low cost.