VISCOSITY INCREASING METHOD OF RICE BRAN LACTIC ACID FERMENTED PRODUCT

Title:

VISCOSITY INCREASING METHOD OF RICE BRAN LACTIC ACID FERMENTED PRODUCT

Document Type and Number:

Japanese Patent JP2023105159

Kind Code:

A

Abstract:

To provide a viscosity increasing method of a rice bran lactic acid fermented product excellent in flavor and texture, and using rice bran containing much exopolysaccharide having health function derived from lactic acid, and ingestible by a person affected by lactose intolerance or milk allergy.SOLUTION: In a viscosity increasing method of a rice bran lactic acid fermented product, rice bran is used as a raw material, and saccharified rice bran obtained by subjecting the same to a saccharification treatment with rice malt or saccharifying enzyme is fermented by using lactic acid bacterium producing exopolysaccharide.SELECTED DRAWING: None

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Inventors:

SAITO SHIZUKA
KOSAKA HIDEKI
SUZUKI TOSHIO
NANBA FUMIO

Application Number:

JP2023093931A

Publication Date:

July 28, 2023

Filing Date:

June 07, 2023

Export Citation:

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Assignee:

FUJICCO CO LTD

International Classes:

A23L7/10; A23C11/10

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