| abstract |
(57) [Summary] (Corrected) [Purpose] To provide a method for producing Yacon fermented beverages that utilizes nutritional ingredients by improving lactic acid fermentation with vegetable lactic acid bacteria to improve processing incompatibility derived from Yacon raw materials. [Structure] In order to prevent the removal of strong aqua, which is also a factor that inhibits yacon processing, and to prevent the decomposition (depolymerization) of fructooligosaccharides during storage, lactic acid fermentation is performed using a plant-derived lactic acid bacterium strain. Milk or skimmed milk powder is added to yacon juice to reinforce the calcium, protein and the like. |