| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a vegetable fermented product using malt, lactic acid bacteria and yeast, clean to be suitable for food, and rich in nutrient and functionality. <P>SOLUTION: This method for producing the vegetable fermented product includes: adding a prescribed amount of water and/or vegetable-fruit crushed liquid to malt obtained by making malt with vegetables and/or fruits as the raw material, and inoculating yeast fungus and/or lactic acid bacteria to the product followed by fermenting. An amount of water and/or vegetable-fruit crushed liquid added is preferably 1-4 times amount of the malt. The malt is preferably made by inoculating seed malt to vegetables and/or fruits adjusted to a water content of 25-70 mass%. <P>COPYRIGHT: (C)2010,JPO&INPIT |
