| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a rice-bran fermented composition reducing time for manufacturing rice-bran paste pickle soaking liquid, simplifying maintenance of the soaking liquid, retaining stability and uniformity of the ingredients in the liquid, adding favorable flavor to produced rice-bran pickles, and solving the problem in washing work of coarse rice-bran grains and discharged water following the washing work. <P>SOLUTION: The rice-bran fermented composition is produced by fermenting rice-bran emulsified liquid with lactobacillus, yeast and/or propionic acid-producing bacteria. <P>COPYRIGHT: (C)2010,JPO&INPIT |
