| abstract |
PURPOSE: To prepare a relatively low-caloric food or drink material having taste comparable to that of natural fruit juice and high nutritive value, by concentrating a treated carrot and fermenting the resultant concentrate. n CONSTITUTION: A carrot is crushed or ground and, if necessary, pulp is removed to provide a treated carrot, which is then concentrated to about ≥1.3 times, preferably ≤4 times, e.g. by freeze concentration, vacuum concentration, etc. The resultant concentrate, if necessary, is then thermally sterilized and fermented with a microorganism normally used for fermenting food, e.g. lactic acid bacteria, yeast, etc., until the acidity expressed in terms of citric acid attains ≥0.2%. n COPYRIGHT: (C)1988,JPO&Japio |