PURPOSE: To provide the bran bed capable of being matured within a short period and of producing pickles excellent in the flavors by substituting a part of most parts of the rice bran used for the bran bed with Guinea pepper residue produced by removing the sharp ingredient and the coloring material from Guinea pepper by a physical or chemical method.
CONSTITUTION: 10-50wt.%, preferably 20-30wt.%, of the rice bran used for the bran bed is substituted with Guinea pepper residue obtained by removing the sharp ingredient and the coloring material from the Guinea pepper by a physical and/or chemical method to obtain the objective bran bed short in the maturing period, having a stable pH over a long period, giving fermented pickles good in flavor, reduced in the amounts of the bran adhered to the pickles, when the pickles are taken out from the bran bed using the Guinea pepper residue, and giving a good bran yield. The bran bed may be mixed with a spice, a seasoning, tangles, etc.
OIKAWA NORIYUKI
HONMA KEIKO
KIYAMA TOMOYUKI
