| 摘要 |
PURPOSE:To prepare a fermented seasoning capable of providing tasty pickles having flavor of Nukamiso (slated rice-bran paste for pickling) only by sprinkling it on vegatables, by using slurry of rice-bran treated with glucanase as a raw material. CONSTITUTION:Rice bran is blended with about 2-6 times as much water as the rice bran by volume to give slurry of rice bran, which is reacted with about 0.5-50 units glucanase based on 100pts.wt. rice bran at about 30-60 deg.C at about 3.5-6pH for about 2-30hr, to give a reaction solution. It is filtered or centrifuged to give a filtrate, into which lactic acid bacteria and/or yeast is inoculated. It is cultivated about 20-40 deg.C at about 5-6pH for 1-30 days to give a fermented solution, to which a dextrin is added to prevent the volatilization of fragrance. The solution is powdered to give powder seasoning, or not powdered to give liquid seasoning. |
