| 摘要 |
It is intended to provide a fermented food which is obtained by fermenting sprouted brown rice optionally together with soybean with the use of Tempeh (Rhizopus oligosuporus). Similar to the existing Tempeh food (soybean Tempeh ), this fermented food shows neither a strong odor nor a high stickiness and ca n retain its shape after slicing. In addition to these characteristics, it is superior in nutritional components and flavor to the existing Tempeh food an d, therefore, is highly useful as a novel food. |
