| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a delicious fermented rice bran drink and fermented rice bran food enabling the easy intake of rice bran drink or rice bran food produced by using rice bran as a main raw material by anyone without deteriorating the nutrient of rice bran. <P>SOLUTION: Rice bran is mixed to hot water of 85-100°C at a ratio of 15-35%, spontaneously cooled to 50-60°C, charged with 3-7% sake (Japanese rice wine), sake lees, sake malt (or koji mold, sake yeast, brewer's yeast, etc.) and stirred. The mixture is spontaneously cooled at room temperature atmosphere and maintained at 6-45°C for 1-3 hr to promote the fermentation of the mixture. The fermented product is sterilized by heating at 95-100°C for 1-15 min to exterminate the fermentation microorganisms in the solution. As an alternative, the solution is mixed with bittern to exterminate the fermentation microorganisms in sake, sake lees, sake malt, etc., and stop the fermentation by the effect of the bittern or the bittern and the heat-treatment. The produced fermented rice bran drink and the fermented rice bran food has good taste, efficacy of sake, sake lees, sake malt, koji mold and sake yeast and various other factors and is easily drinkable at a desired fermentation degree. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
