Title:
PRODUCTION OF FERMENTED SOLUTION FOR ADDING TO FOOD OR BEVERAGE AND FERMENTED SOLUTION FOR ADDING TO FOOD OR BEVERAGE
Document Type and Number:
Japanese Patent JP3481328
Kind Code:
B2
Abstract:
PURPOSE: To obtain a fermented solution for adding to food or beverage in which active ingredients in a raw material are surely extracted by subjecting the raw material such as rice bran or soy bean to fermentation in an acidic region and to fermentation in an alkaline region to sufficiently decompose the raw material.
CONSTITUTION: A raw material comprising rice bran materials (preferably rice bran) and/or soybean (preferably soybean husk) is subjected to fermentation in an acidic region using lactic acid bacteria and to fermentation in an alkaline region using at least one of an alkali-affinitive microorganism and an alkali-resistant yeast. The fermentation solution is subjected to a solid-liquid separation treatment, and the liquid is separated to obtain the objective fermented solution. Preferably, an acidic aqueous solution having a pH of ≤4 is added to control the pH of the raw material to a pH of 3-6, and the raw material is fermented with the lactic acid bacteria in the presence of a carbon source such as glucose. An alkaline aqueous solution having a pH of ≥12 is added to control the fermented solution to a pH of 9-11, and subsequently the fermentation is performed with an alkaline microorganism in the presence of a water-soluble Na salt at 30-50°C.
Inventors:
Kenji Ichikawa
Application Number:
JP30549394A
Publication Date:
December 22, 2003
Filing Date:
November 14, 1994
Export Citation:
Assignee:
NDC Corporation
International Classes:
A23L2/38; A23L1/00; A23L1/30; A23L2/52; A23L7/104; A23L11/00; A61K36/00; C12N1/16; (IPC1-7): A23L1/105; A23L1/00; A23L1/20; A23L1/30; A23L2/38; A23L2/52
Domestic Patent References:
| JP3272657A | ||||
| JP2100640A | ||||
| JP5168423A |
Attorney, Agent or Firm:
Shoichi Mukaiyama