PURPOSE: To prepare a fermented seasoning capable of providing tasty pickles having flavor of Nukamiso (slated rice-bran paste for pickling) only by sprinkling it on vegatables, by using slurry of rice-bran treated with glucanase as a raw material.
CONSTITUTION: Rice bran is blended with about 2W6 times as much water as the rice bran by volume to give slurry of rice bran, which is reacted with about 0.5W50 units glucanase based on 100pts.wt. rice bran at about 30W60°C at about 3.5W6pH for about 2W30hr, to give a reaction solution. It is filtered or centrifuged to give a filtrate, into which lactic acid bacteria and/or yeast is inoculated. It is cultivated about 20W40°C at about 5W6pH for 1W30 days to give a fermented solution, to which a dextrin is added to prevent the volatilization of fragrance. The solution is powdered to give powder seasoning, or not powdered to give liquid seasoning.
KINO KUMIKO
TOYODA TAKESHI
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