| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for reinforcing the anti-oxidizing activity function of persimmon, by which the high functionality of the persimmon can be reinforced to expand the effective utilization of the persimmon and effectively utilize off-specification products, fully ripened products, processing by-products, and the like scrapped because of inferior appearances and the advance of palatability, and persimmon pericarps mostly scrapped instead of being eaten. <P>SOLUTION: This method for reinforcing the anti-oxidizing activity function of the persimmon is characterized by fermenting the persimmon with a lactic acid bacterium in a paste-like state. The lactic acid bacterium is preferably a lactic acid bacterium originated from a plant such as fig, grape, strawberry, common reed, Laurentia axillaris (flower), or calla (flower). The anti-oxidizing activity function is especially reinforced by double fermentations together using a plant disorganization enzyme. <P>COPYRIGHT: (C)2011,JPO&INPIT |
