Title:
モズクを用いた発酵酢の製造方法
Document Type and Number:
Japanese Patent JP6680965
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To produce and provide nemacystus decipiens fermentation vinegar in which poorly degradable nemacystus decipiens components are reduced in molecular weight with microorganisms, the immunostimulation activity is improved, various organic acids and amino acids or the like are contained, and the flavor is excellent.SOLUTION: The present invention provides a method for producing nemacystus decipiens fermentation vinegar in which: sugar and oligosaccharides or the like are added to pulverized dry nemacystus decipiens as auxiliary materials, to ferment them with koji mold and kefyr, and while nemacystus decipiens is decomposed, organic acids are produced.SELECTED DRAWING: None
Inventors:
Takatsuhara Tadashi
Takahiro Saegusa
Ishihara Nobuyoshi
Takahiro Saegusa
Ishihara Nobuyoshi
Application Number:
JP2017100319A
Publication Date:
April 15, 2020
Filing Date:
April 28, 2017
Export Citation:
Assignee:
Hamashoku Co., Ltd.
Takahiro Saegusa
Takahiro Saegusa
International Classes:
C12J1/10; C12J1/04
Domestic Patent References:
| JP3061475A | ||||
| JP61257178A | ||||
| JP3199478U | ||||
| JP3196985U | ||||
| JP1256376A | ||||
| JP1277482A |
Other References:
飴山實ほか編,シリーズ<食品の科学> 酢の科学,1996年 9月 1日,p.92-96