| 摘要 |
PROBLEM TO BE SOLVED: To produce a fermented food material having high superoxide dismutase enzyme activities. SOLUTION: This vegetable fermented food material is produced by carrying out the primary fermentation for adding a black sugar to a vegetable food raw material and aerobically fermenting the resultant mixture in the presence of a yeast fungus at 25-35 deg.C, the secondary fermentation comprising a step for adding the black sugar and a medicinal herb to the resultant extract from the primary fermentation and aerobically fermenting the prepared mixture in the presence of a yeast fungus at 25-35 deg.C and a step for adding the black sugar and grains or beans to the obtained extract and aerobically fermenting the obtained mixture in the presence of the yeast fungus at 25-35 deg.C, the tertiary fermentation for mixing the medicinal herb with the grains and beans after the secondary fermentation and aerobically fermenting the mixture at -5 to 0 deg.C temperature and the quadratic fermentation for anaerobically fermenting the product of the tertiary fermentation at 25-35 deg.C temperature. Thereby, the food material having >=500units/g superoxide dismutase activities is obtained. |
