| 摘要 |
PURPOSE:To obtain the title fermented material storable in the open air for a long period of time, having unchangeable palatability and excellent shelf stability, by adjusting a fermentation raw material containing beer cake to a specific amount of water and number of lactic acid bacteria added and fermenting. CONSTITUTION:(A) Beer cake produced by beer manufacturing, for example, is dehydrated, dried or blended with another raw material (e.g., barley or white bran) with low water content and adjusted to 45-75wt.% water content and >=0.5wt.% saccharide content capable of being fermented with Lactobacillus bifidus or lactic acid bacteria. The treated beer cake is blended with (B) Lactobacillus bifidus and/or lactic acid bacteria in such a way that the number of live bacteria is >=10<4> (based on 1g component A), made into >=0.6/cm<3> apparent density of the mixture and unaerobically fermented to give the aimed fermented substance. |
