Method for producing highly concentrated, lactic-acid fermented product utilizing unground grainy rice and improving qualities thereof by the secondary, enzymatic treatment at fermentation

摘要

Disclosed is a method for producing a highly concentrated, rice-derived lactic acid fermented product which tastes highly sweet and sour, and of which the flavor and texture are excellent. In this method, unground, grainy rice is gelatinized and then it is liquefied and saccharified by the primary treatment with alpha -amylase and glucoamylase. After sterilization, it is inoculated with lactic acid bacteria and undergoes a secondary treatment with alpha -amylase and glucoamylase. The glucose produced thereby continuously ferments to lactic acid. Finally, high concentrated lactic fermented product, tasting sweet and sour, and having excellent flavor and texture, is produced.