To provide a plant extract fermented liquid which has an excellent health effect, good palatability, and good storability, and especially exhibits a good blood viscosity-lowering action and a good blood cholesterol concentration-lowering action.
This method for fermenting the plant extract liquid is characterized by naturally fermenting an extract extracted from two or more raw materials selected from the group consisting apple, carrot, Japanese radish, cabbage, celery, cucumber, banana, onion, burdock, spinach, orange peel, tomato, green peper, black gram sprout, eggplant, lotus root, pumpkin, Cortinellus shiitake, ginger, lettuce, garlic, Crytotaenia japonica, Aralia cordata, asparagus, Sasa albo-marginata, clover, tangle, butterbur sprout, dandelion, Plantago asiatica, pea sprout, Cryptomeria japonica leaves, parsley, turnip, pineapple, grape, strawberry, Plygonum cuspidatum young sprout, Allium Schoenoprasum, Chinese cabbage, Flammulina velutipes, Boston lettuce, Chrysanthemum coronarium, Artemisia princeps, Oenanthe stolonifera, leek, Abies sachalinensis leaves, Perilla frutescens, and Undaria pinnatifida, with at least one strain selected from yeast and lactobacillus, or by adding the strain to the extract to ferment the extract.
ARAI ATSUSHI
OKA TETSUO
OKADA HIDENORI
YAMAMORI AKIRA
KAWAZOE NAOKI
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