| 摘要 |
PROBLEM TO BE SOLVED: To obtain a fermented brown rice, effective in maintaining and promoting health and having a good flavor by treating the whole raw brown rice with a specific enzyme and then fermenting the resultant brown rice with a lactic acid bacterium. SOLUTION: The whole raw brown rice (or preferably a mixture thereof with 10-50 wt.% whole grain raw soybeans) is reacted with an enzyme derived from Aspergillus oryzae and Rhizopus oligosporus and then fermented with a lactic acid bacterium (e.g. Lactobacillus bulgaricus or Streptococcus thermophilus) to afford a liquid readily ingestible fermented substance having an excellent flavor. |
