| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing radically-new fermented ume (Japanese plum) having good preservability without using salt, excellent in taste and rich in functionality, and to provide the fermented ume obtained by the method. <P>SOLUTION: The method for producing fermented ume comprises a process where unripe ume is soaked in culture media consisting mainly of carbohydrate and ume vinegar and steamed together with the culture media in whole, a process where the culture media after the process above is inoculated with basidiomycete shown below as (a), and a process where the unripe ume is fermented by the basidiomycete. The fermented ume is obtained by the method. (a) The basidiomycetes can be selected at least one from the group comprising Trametes versicolor, Schizophyllum commune, varnished conk, Lenzites betulina and Cyathus striatus. <P>COPYRIGHT: (C)2008,JPO&INPIT |
