YELLOWISH GREEN VEGETABLE-FERMENTED NEW FOOD MATERIAL AND ITS PRODUCTION

• Main Authors: KAWASE NAMI, SUWA ATSUSHI, SATO KATSUHIKO
• Format: Patent
• Language: English
• Published: 11.07.1995
• Edition: 6
• 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

PURPOSE:To obtain the subject food material good in flavor and capable of readily taking yellowish green vegetables, by fermenting chopped or ground products of yellowish green vegetables with Enterococcus bacteria. CONSTITUTION:This food material is obtained by fermenting chopped, crushed or ground products of yellowish green vegetables such as carrot, spinach, parsley, a kind of Chinese cabbage (Suaeda ghuca), pumpkin, Brussel sprouts, Japanese radish leaves, green pepper,tomatoes, collard, and/or beefsteak plants and/or juice (or its concentrate) obtained by squeezing such yellowish green vegetables (pref. carrot accounting for >=50 wt.% of the whole vegetables) using Enterococcus bacteria (pref. Enterococcus faecalis or Enterococcus faecium), pref. its combination with Lactobacillus plantarum, Lactobacillus casei or Lactobacillus rhamnosus.