FERMENTED PRODUCT COMPRISING RICE GERM, RICE BRAN AND SOYBEAN PEPTIDE FERMENTED BY SACCAROMYCES OR ISSATCHENKIA TO GIVE ALCOHOL TOLERANCE AND PREPARATION METHOD THEREOF

摘要

PURPOSE: A method for preparing a fermentation which is prepared by fermenting peptides by microorganisms is provided to ensure antioxidation and to produce a food for relieving hangover. CONSTITUTION: A fermentation contains 1-10 wt% of rice germ, 1-10 wt% of rice bran, 0.1-5 wt% of bean-derived peptides, 0.1-5 wt% of phytic acid, 0.5-5 wt% of sodium biphosphate, 0.05-2 wt% of potassium diphosphate, 0.5-5 wt% of glucose, 0.001-0.1 wt% of anti-foaming agent, and remaining amount of water. The bean-derived peptides are soybean peptides.