| 摘要 |
PURPOSE: A rice bran fermented milk manufacturing method is provided to reduce the fermentation time by adding an rice bran aqueous solution, and to facilitate the digestion absorption with the unique and rich taste. CONSTITUTION: A rice bran fermented milk manufacturing method comprises: a preparation step for an rice bran aqueous solution and lactobacillus with 0.3-4% of raw milk; a heat applying step which increases the temperature of the raw milk prepared to 60-65 deg. C; a mixing step which makes rice bran herd milk by mixing 433.3-499.9g of heated raw milk and 0.1-66.7g of rice bran aqueous solution; a sterilization step which sterilizes the rice bran herd milk at 90-100 deg. C for 10-30 minutes; a cooling step which cools the sterilized rice bran herd milk t 35-45 deg. C; and a cultivation step which makes the rice bran fermented milk through sub-culturing with 10^5-10^6 colony forming units per milliliter of lactobacillus in the beginning, after adding 0.035g of lactobacillus into 500g of rice bran herd milk. The rice bran aqueous solution is the mixture of distilled water and rice bran sterilized at 110-130 deg. C for 5 to 15 minutes. The lactobacillus is composed of Streptococcus thermophilus and Lactobacillus casei. The lactobacillus is composed of Streptococcus thermophilus and the rice bran herd milk, and the rice bran fermented milk after the cultivation step comprises 6-20 micrograms per mililiter of aspartic acid, 15-46 micrograms per milliliter of glutamic acid, 8-27 micrograms per milliliter of arginine, 0.4-6.8 micrograms per milliliter of methionine, and 0.6-5.2 micrograms per milliliter of lysine free amino acid.
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