| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a lactic acid fermented food, by which contamination by putrefactive bacteria is readily and effectively prevented and a lactic acid fermented food subjected to lactic acid fermentation excellently in a short period is readily produced. <P>SOLUTION: The first method for producing a lactic acid fermented food comprises adding malted rice to a food material such as fish meat, meat, a vegetable, boiled rice, etc., and inoculating a low-temperature lactic acid bacterium and carrying out fermentation and aging at 0-10°C. The malted rice is obtained by making steamed rice inoculated with a lactic acid bacterium into malted rice by addition of the culture of a nisin-producing lactic acid bacterium or steaming rice immersed in water containing a nutrient component to give steamed rice and inoculating a nisin-producing lactic acid bacterium into the steamed rice to give malted rice. The second method for producing a lactic acid fermented food comprises inoculating a low-temperature lactic acid bacterium into the food material and carrying out preliminary fermentation at 0-10°C before addition of malted rice, then adding malted rice and carrying out fermentation and aging at 0-10°C. The low-temperature lactic acid bacterium is preferably Lactobacillus sake. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
