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Title:
METHOD FOR PRODUCING FERMENTED FOOD
Document Type and Number:
Japanese Patent JP2003164265
Kind Code:
A
Abstract:

To provide a method for producing a fermented food, capable of well conducting fermentation so as to produce the fermented food enough exhibiting flavor and taste inherent in the fermented food, even in such circumstances as being short of nutriment required from microorganisms, containing components undesirable to growth of the microorganisms, etc.

This method for producing the fermented food comprises using amino acid-containing syrup as a raw material for the fermentation, wherein the syrup is obtained by using cereals or their powdered products as raw materials and subjecting the raw materials to liquefaction and saccharification, and if necessary, to purification and concentration. Thus, the fermentation for producing the food is well promoted, so that the flavor and taste inherent in the fermented food is enough exhibited.


Inventors:
KAMATA SUNAO
HIROOKA SHOICHI
TSUKAGOSHI MASAHIKO
NUKADA HIROSHI
AMADA TOSHIHIKO
ITO MOTOYOSHI
Application Number:
JP2001368025A
Publication Date:
June 10, 2003
Filing Date:
December 03, 2001
Export Citation:
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Assignee:
GUNEI KAGAKU KOGYO KK
International Classes:
A23C9/13; A21D2/18; A21D13/00; A23L7/104; (IPC1-7): A23L1/105; A21D2/18; A21D13/00; A23C9/13
Domestic Patent References:
JP2001204405A2001-07-31
JP2001275693A2001-10-09
JP2001149057A2001-06-05
JPH07298868A1995-11-14
JPH07255438A1995-10-09



 
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