METHOD FOR PROCESSING FRUIT AND BEVERAGE PRODUCT

• Main Authors: TARUMI SHOJI, TAKAHASHI KOJIRO, ICHIMURA ATSUSHI, ITO KAZUNORI, MATSUOKA SATOSHI, YAMAUCHI FUMIKO
• Format: Patent
• Language: English
• Published: 22.04.2004
• Edition: 7
• Subjects: 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

PROBLEM TO BE SOLVED: To provide a method for processing a fruit by which sugar contents can be reduced while leaving good flavor; and to obtain a beverage product having good flavor. SOLUTION: The method for processing the fruit involves a step for culturing Aspergillus oryzae in a treated product of the fruit. Sarcocarp is obtained by removing a pericarp from the fruit, and a product is obtained by pulverizing the sarcocarp and the pericarp, and juice is obtained by pulverizing and squeezing the fruit optionally after removing the pericarp, and when subjecting the product to solid-liquid separation to remove insoluble solid materials, or the like, it is cited as the example of the treated product of the fruit. As a result, the fruit beverage product having the good flavor and containing nutrient components such as an organic acid and a mineral can be provided. COPYRIGHT: (C)2004,JPO