出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：Amounts of shochu distillery by-products (SDB) have increased recently as a result of increase in shochu production in Japan. Effective utilization of SDB has become a notable issue. In the present study, we developed a new beverage fermented with a lactic acid bacterium using a sweet potato shochu distillery by-product and milk. The following results were obtained: (1)SDB was treated by cellulose, and the supernatant of shochu distillery by-products (SDB-S) was used instead of water to create this new beverage. Fortification of calcium was done by calcium lactate and casein phosphopeptide (CPP). SDB-S and milk were fermented by a lactic acid bacterium. (2)The beverage (SDB-S-LF) made from a variety of purple potato SDB-S was characterized and a sensory test was performed. The results revealed that SDB-S-LF has a high sensory advantage. SDB-S-LF made from purple potato SDB-S is especially preferred by more than 60% of women.
