PURPOSE: To provide a dried mixture of vinegar and sake lees, having the activities to promote blood flow, neutralize poisons, lower the blood pressure, normalize the blood sugar level, suppress the level of oil and fat perioxide in blood, and enable the improvement of skin metabolism, by dispersing the vinegar component homogeneously in sake lees.
CONSTITUTION: 0.5W5wt% of a vinegar component is dispersed homogeneously in dried sake lees. The sake lees is a residue left after squeezing unrefined sake, and is composed of rice KOJI. The vinegar is a liquid seasoning obtained by the alcoholic fermentation and then the acetic acid fermentation of various raw materials containing sugars and starches with microorganisms. The vinegar is preferably brewed vinegar such as rice vinegar, malt vinegar, lees vinegar, apple vinegar, and grape vinegar because brewed vinegar contains active components such as minor metallic elements, etc., and above all, rice vinegar is most preferable.
UCHIDA YOSHIHIRO
FUJIKAWA AKIO
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