METHOD FOR REDUCING SUGAR CONCENTRATION IN VEGETABLE OR FRUIT JUICE, AND METHOD FOR PRODUCING LACTIC ACID BACTERIUM-CONTAINING VEGETABLE OR FRUIT JUICE USING THE METHOD
GENOME SOYAKU KENKYUSHO:KK;株式会社ゲノム創薬研究所;KK;GENOME SOYAKU KENKYUSHO;UNIV OF TOKYO;国立大学法人 東京大学
发明人:
SEKIMIZU KAZUHISA,関水 和久
申请号：
JP2016167701
公开号：
JP2018033334A
申请日:
2016.08.30
申请国别(地区):
JP
年份:
2018
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a vegetable or fruit juice imparted with high added value while reducing the sugar concentration thereof.SOLUTION: Provided is a method for reducing the sugar concentration in a vegetable or fruit juice comprising: the following steps (1) and (2): the step (1) where the pH of a vegetable or fruit juice is controlled to 5 to 9； and the step (2) where lactic acid bacterium is added to the vegetable or fruit juice obtained in the step (1), the lactic acid bacterium is propagated to reduce the sugar concentration in the vegetable or fruit juice by lactic acid fermentation, and further, its pH is reduced with lactic acid produced by the lactic acid bacterium.SELECTED DRAWING: Figure 1【課題】野菜又は果物ジュースの糖濃度を減らす一方で、高付加価値が付与された野菜又は果物ジュースを提供すること。【解決手段】本発明の野菜又は果物ジュース中の糖濃度を減少させる方法は、以下の工程（１）及び（２）を有することを特徴とする。（１）野菜又は果物ジュースのｐＨを５以上９以下にする工程（２）上記工程（１）で得られた野菜又は果物ジュースに乳酸菌を加え、該乳酸菌を増殖させ、乳酸発酵により該野菜又は果物ジュース中の糖濃度を減少させると共に、該乳酸菌が産生した乳酸によってｐＨを低下させる工程【選択図】図１
