To provide a preservable fermented product comprising alcohol fermented unrefined sake and fermented liquid each of which has a high concentration of sodium chloride and is produced by using fruit or vegetable, and fermentation saccharide as alcohol fermentation base material; and to provide food produced by utilizing the preservability of the fermented unrefined sake and the fermented liquid.
The preservable fermented product is produced by fermenting sweet substance or additive fermentation saccharide as substance causing microbial spoilage in the presence of the sodium chloride using yeast having high resistance against the sodium chloride and high resistance against ethyl alcohol while leaving preservable acidic substance and specific flavor among specific flavor, acidic taste and sweetness each inherent in the fruit and the vegetable so as to be converted into ethyl alcohol as the preservable substance. As necessary, the sweet substance or the additive fermentation sugar is subjected to lactic fermentation prior to alcohol fermentation. The fermented unrefined sake or the fermented liquid is used as food preservation material containing fruit or vegetable as a fermentation base material.
| JPS5840068A | 1983-03-08 | |||
| JP2001231442A | 2001-08-28 | |||
| JP2007236344A | 2007-09-20 | |||
| JP2001178449A | 2001-07-03 | |||
| JP2003116523A | 2003-04-22 | |||
| JPS4424318B1 | ||||
| JPH01108950A | 1989-04-26 | |||
| JPS55118342A | 1980-09-11 |
JPN6013041657; 食品の試験と研究、２００２年、３７号、４２〜４５頁
JPN6013041658; Ｊ． Ｂｒｅｗ． Ｓｏｃ． Ｊａｐａｎ， ２００５， １００（１）， ｐｐ．５６-６４
JPN6013041660; Ｊ． Ｂｒｅｗ． Ｓｏｃ． Ｊａｐａｎ， ２００６， １０１（３）， ｐｐ．１８６-１９４
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