To provide lactic acid bacterium fermentation-treated materials having an improved flavor with an enhanced antioxidant activity as compared with that of waste molasses or molasses themselves, to provide a method for producing the materials and to provide a functional food or a food material containing the lactic acid bacterium fermentation-treated materials.
The fermentation-treated waste molasses with the high antioxidant activity are produced by culturing materials prepared by adding a nearly equal amount of water to the waste molasses formed as a by-product in a process of manufacturing sugar from sugarcanes, etc., in a sugar manufacturing factory with the lactic acid bacterium, the lactic acid bacterium and a yeast, the lactic acid bacterium and Bacillus subtilis or the lactic acid bacterium, yeast and Bacillus subtilis at 40°C for 72 h. Lactobacillus plantarum and Streptococcus thermophilus can suitably be exemplified as the lactic acid bacterium. The fermentation-treated waste molasses (waste molasses) are added to a food to thereby provide the functional food with the enhanced antioxidant activity.
INAFUKU SUNAO
FUJINO TETSUYA
YONAHA MEGUMI
ARIME OKIHIRO
| JPH11132A | 1999-01-06 | |||
| JP2002238498A | 2002-08-27 | |||
| JPH053782A | 1993-01-14 | |||
| JP2003095773A | 2003-04-03 | |||
| JP2004201598A | 2004-07-22 | |||
| JP2004141163A | 2004-05-20 |
Seiji Ozawa
Large High Toshiko
High Kazuya Tsu
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