PURPOSE: To prepare drink of lactic acid bacteria of rice bran having a lot of mineral, vitamin, etc. and high nutritive value, by treating a mixture of rice bran and water with an enzyme, sterilizing the prepare supernatant liquid, subjecting it to lactic acid fermentation.
CONSTITUTION: 1pt.wt. raw material obtained by blending rice bran (red rice bran and/or middle white rice bran) with about 5W20wt% fermentable saccharide (e.g., glucose or sucrose) is treated with about 2W4pts.wt. water and a liquefying enzyme, and liquefied at 45W60°C for 60W180min and at 90W97°C for 30W60min, cooled to 50W58°C, and saccharified with a saccharifying enzyme, and saccharified at this temperature for 12W24hr. A supernatant liquid is collected from the prepared saccharified solution, optionally decolored with active carbon, and sterilized under heating at about 90W97°C for 30W120min. The sterilized solution is cooled to about 30W40°C, a lactic acid bacteria (e.g., Lactobacillus helveticus) is added to the solution, which is subjected to lactic acid fermentation until the pH becomes about 3W4.
HAMACHI MASAAKI
HONMA TAKEMITSU
NUNOKAWA YATAROU
