JP2021191259A - Production method of fermented bran for drinking and eating and food and drink containing fermented bran - Google Patents

Abstract

To provide a production method of fermented bran for drinking and eating, the fermented bran being flavorful, with a nutrient of the bran being kept, and, and to provide a food and drink containing the fermented bran.SOLUTION: A production method of fermented bran for drinking and eating comprises: a mixing step of mixing raw material bran with yeast to obtain a mixture; and a fermentation step of obtaining the fermented bran by keeping the mixture warm at 40°C or less. In the production method, fermentation is carried out without substantial addition of bacterial strains and microorganisms other than the yeast. Preferably, in the mixing step, a starch-containing material is also added. A food and drink containing the fermented bran comprises the fermented bran and the yeast. No bacterial strains and microorganisms other than the yeast are substantially added to the food and drink containing the fermented bran. Preferably, the food and drink further comprises alcohol and/or carbon dioxide produced by the yeast.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a fermented rice bran for food and drink and foods and drinks containing the fermented rice bran.

When the cereal is refined, the epidermis (pericarp, seed coat and paste layer) and germ are removed. This epidermis (pericarp, seed coat and paste layer) and germ are called bran. The bran containing germ contains many nutrients that are useful for humans. Also, some bran contains embryos, which contain enzymes important to the organism, especially amylase.

For example, a large amount of rice bran is generated in the process of milling brown rice. Rice bran contains abundant nutrients such as B vitamins, minerals and dietary fiber. This abundant nutrient is lost from the polished rice. Therefore, nutritious brown rice has attracted attention as a health food. However, nutrients such as vitamins are decomposed by heating. By cooking brown rice, most of the nutrients that are originally contained are lost.

The abundant nutrients of brown rice can also be ingested by eating rice bran directly. However, rice bran has a peculiar smell and bitterness. There is a strong resistance to humans eating rice bran directly. In addition, rice bran is prone to putrefaction and has hygiene problems. Therefore, although a large amount of rice bran is generated in the rice milling process, most of it is disposed of and only a part of it is used for feed, fertilizer, etc.

Various proposals have been made regarding the food use of rice bran containing abundant nutrients. Japanese Unexamined Patent Publication No. 2005-21116 discloses a method for producing a powdered rice bran processed food made from rice bran produced within 48 hours after polishing. The food containing rice bran proposed in JP-A-2012-223123 uses wheat flour mixed with 10% to 25% of the residual rice bran, except for the rice bran produced by 3 minutes. Japanese Patent Application Laid-Open No. 9-169587 discloses a method for producing a fermented rice bran product containing a large amount of yeast and a fermented rice bran product.

Japanese Unexamined Patent Publication No. 2005-21116 Japanese Unexamined Patent Publication No. 2012-223123 Japanese Unexamined Patent Publication No. 9-169587

As mentioned above, cereal bran has a peculiar smell and bitterness. The techniques proposed in JP-A-2005-21116 and JP-A-2012-223123 are not sufficiently satisfactory in terms of flavor as food and drink. The rice bran fermented product disclosed in JP-A-9-169587 is produced by combining several kinds of bacteria and continuously fermenting them in three stages. A method for obtaining rice bran suitable for human eating and drinking without requiring such a complicated process has not yet been proposed.

An object of the present invention is to provide a method for easily producing a edible fermented bran having a good flavor without losing the abundant nutrients of the bran, and to provide a food or drink containing the fermented bran. Another object of the present invention is to make bread making, confectionery and liquor brewing simple and efficient by utilizing enzymes in embryos that can be contained in bran, particularly amylase, and to provide bread, confectionery and liquor with no additives and good flavor. That is.

The method for producing a fermented rice bran for food and drink according to the present invention includes a mixing step of mixing raw material bran and yeast to obtain a mixture, and a fermentation step of obtaining a fermented rice bran by keeping the mixture at 40 ° C. or lower. .. In this production method, bacterial species and microorganisms other than this yeast are substantially not added.

Preferably, the starch-containing material is further added in the mixing step.

Preferably, the production method further comprises a drying step after the fermentation step. In this drying step, the fermented bran obtained in the fermentation step is dried at a temperature exceeding 40 ° C. without heating.

Preferably, this raw material bran is obtained immediately after milling. Preferably, the raw material bran is rice bran, and the starch-containing material is porridge-shaped white rice.

Preferably, the yeast is an alcoholic fermenting yeast. Preferably, the yeast is selected from Saccharomyces serevisiae and its variants.

The fermented bran-containing food and drink according to the present invention includes fermented bran and yeast. Bacterial species and microorganisms other than yeast are not substantially added to the fermented bran-containing food and drink.

Preferably, the fermented bran-containing food and drink further comprises a starch-containing material. Preferably, the fermented bran-containing food or drink further comprises alcohol and / or carbon dioxide.

According to the production method according to the present invention, a fermented rice bran for food and drink and foods and drinks containing the fermented rice bran having reduced odor and bitterness peculiar to the rice bran can be obtained by a simple procedure. Furthermore, since the bran is not heated at a high temperature in this production method, nutrients such as vitamins contained in the bran are not lost. Further, in this production method, ethanol is temporarily or continuously generated in the fermentation process even though it is not heat sterilized, so that the entire product including the fermentation bran can be sterilized and sterilized. According to the food and drink containing fermented bran according to the present invention, valuable nutrients can be efficiently, deliciously and safely ingested. This makes it possible to effectively use cereal bran, which was often disposed of in the past.

Hereinafter, the present invention will be described in detail based on preferred embodiments, but the present invention is not limited to the following embodiments, and various modifications can be made within the scope of the claims. In the specification of the present application, "X to Y" indicating a range means "X or more and Y or less".

The method for producing a fermented bran for food and drink according to an embodiment of the present invention includes a mixing step of mixing raw material bran and yeast to obtain a mixture, and a fermentation step of obtaining a fermented bran by keeping this mixture at 40 ° C. or lower. , Includes. This production method may further include a preparatory step for preparing the raw material bran and a drying step for drying the fermented bran.

Hereinafter, the details of each step in this embodiment will be described in the order of preparation step, mixing step, fermentation step and drying step.

(Preparation process)
In the preparation process, the bran that is the raw material is prepared. Here, the "bran" is composed of a pericarp, a seed coat, a germ and a paste layer covering the endosperm of cereals, and most of them are in the form of powder. The bran contains starch, protein, starch degrading enzyme (amylase) and proteolytic enzyme (protease, peptidase, etc.). The starch-degrading enzyme (amylase) and proteolytic enzyme (protease, peptidase, etc.) contained in this bran contribute to the fermentation of the raw material bran in the fermentation step described later.

In this production method, the type of bran is not particularly limited, and cereal bran such as rice, wheat, barley, rye, adlay, and swallow can be used. Specific examples thereof include rice bran obtained by milling brown rice, barley bran, which is barley bran, and wheat bran, which is wheat bran. Rice bran is preferable from the viewpoint of availability.

Harvested and threshed grains may be pearled to obtain raw material bran, or commercially available bran may be obtained. Since a fresh raw material bran can be obtained, it is preferable to use the raw material bran obtained immediately after milling. This improves the flavor of the resulting fermented bran. However, in this manufacturing method, the use of fresh raw material bran is not essential because the ethanol generated in the subsequent process sterilizes and disinfects the entire bran.

(Mixing process)
The mixing step is a step of obtaining a mixture by mixing the raw material bran and yeast. As long as the effect of the present invention can be obtained, the type of yeast is not particularly limited. Conventionally, as yeast used in the food industry such as fermentation industry, sake yeast, baker's yeast, beer yeast, wine yeast, shochu yeast and the like are exemplified, and may be referred to as yeast or yeast. Alcohol-fermenting yeast is preferred, and yeast selected from Saccharomyces cerevisiae and its variants is more preferred. Commercially available dry yeast (Saccharomyces cerevisiae) can be preferably used because of its availability. The yeast mixed with the raw material bran may be the yeast attached to the starch-containing material or the raw material bran itself, which will be described later. In this case, an additive-free fermented rice bran for eating and drinking can be obtained. The yeast mixed with the raw material bran may be organic dry yeast described later.

Further starch-containing materials may be added in the mixing step. The addition of the starch-containing material further improves the flavor of the resulting fermented bran. In addition, amylase in the bran decomposes starch into glucose, and yeast decomposes glucose, so that the functions of the bran and yeast are enhanced. As long as the effect of the present invention can be obtained, the type of starch-containing material is not particularly limited. Examples of the material containing a large amount of starch include cereals such as rice, wheat, barley and corn, beans such as soybeans, and potatoes such as potatoes. Cereals (for example, white rice) after removing the raw material bran in the preparation step can be suitably used as the starch-containing material.

The method of adding the starch-containing material is not limited. For example, a method of crushing a starch-containing material and adding it in the form of a powder, a method of adding a powdered starch-containing material in a state of being dissolved or dispersed in water, or a method of heating a hydrated starch-containing material to form a paste and adding it. A method of adding starch-containing material as it is, and the like. From the viewpoint of mixing with raw material bran and yeast, a method of adding a starch-containing material together with water is preferable. Addition in the form of a paste is more preferable because the starch contained in the starch-containing material is partially decomposed and fermentation is promoted by adding water and heating. Examples of water to be hydrated include tap water and groundwater. In any case, in this production method, the raw material bran is not heated above 40 ° C. from the beginning to the end.

For example, in the embodiment in which rice bran is used as the raw material bran, watered rice flour or porridge-shaped white rice can be used as the starch-containing material. When porridge-like white rice is used, the nutrients of the rice bran can be maintained by cooling it to about human body temperature (40 ° C.) and then mixing it with the rice bran.

Further, the cooked white rice and rice bran may be crushed and mixed in a water-hydrated state, and then boiled to keep the rice at about the human body temperature for 12 to 24 hours. In this embodiment, after sterilization by boiling, rice starch is decomposed into glucose by amylase contained in rice bran embryos. After a lapse of a predetermined time, the solid content is removed by filtration to obtain a filtrate containing a high concentration of glucose as a decomposition product. This filtrate is an "organic glucose solution" obtained by using only white rice and rice bran as raw materials. Yeast may be added to this organic glucose solution to prepare a mixture containing yeast.

As still another embodiment, the rice bran may not be boiled, but may be sterilized with alcohol, added to a pulverized white rice solution cooled after boiling, kept warm at about human body temperature, and then filtered. In this embodiment, since the yeast contained in the rice bran is not inactivated by heating, an organic glucose solution containing live yeast can be obtained.

The organic glucose solution and the organic glucose solution containing yeast are produced without using koji, malt or the like for saccharification. According to this organic glucose solution, foods and drinks that make use of the unique flavor can be obtained without being affected by the flavor of jiuqu, malt and the like. Specific use examples of these organic glucose liquids will be described later.

When yeast is added in the mixing step, the blending amount of yeast with respect to the raw material bran is appropriately adjusted so that the fermentation action in the fermentation step described later proceeds. Preferably, yeast is added at a ratio of 0.5 to 5 g in terms of dry yeast to 10 g of raw material bran. By using this blending ratio, fermentation of the raw material bran proceeds efficiently, and a low-cost and tasty fermented bran can be obtained.

The mixing ratio of the starch-containing material and the raw material bran is not particularly limited, but the starch-containing material is 10 times or less by mass ratio with respect to the raw material bran in consideration of the contribution to the fermentation of amylase and the like in the raw material bran. Is preferable. Since starch-containing materials have a lot of energy, fermented bran obtained from a mixture containing a large proportion of starch-containing materials and foods and drinks containing the same are suitable for emergency food in the event of a food crisis, famine, or the like. On the other hand, when the ratio of raw material bran is large, fermented bran containing a large amount of nutrients such as vitamins can be obtained. Foods and drinks containing this fermented bran are suitable for healthy foods and diet foods in peacetime. According to this production method, a tasty fermentation bran can be obtained in the fermentation step even when the starch-containing material is not added.

(Fermentation process)
The fermentation step is a step of fermenting a mixture containing raw material bran and yeast by keeping the temperature at 40 ° C. or lower to obtain fermented bran. In the fermentation process of this production method, the starch-degrading enzyme (amylase) and proteolytic enzyme (protease, peptidase, etc.) contained in the raw material bran and the yeast added in the mixing step contribute to the fermentation action, thereby eating and drinking in humans. A fermented bran suitable for the above can be obtained.

Specifically, in the fermentation process, amylase contained in the raw material bran decomposes starch into glucose. When yeast decomposes this glucose into ethanol and carbon dioxide (alcohol fermentation), the odor and bitterness peculiar to bran are effectively removed. Furthermore, in this fermentation step, proteases, peptidases, etc. contained in the raw material bran decompose proteins to produce amino acids. This amino acid imparts "umami" to the fermented bran. In the production method according to the present invention, yeast is easily fermented with amylase, protease, peptidase, etc. possessed by the raw material bran without adding bacterial species and microorganisms other than yeast, and a tasty fermented rice bran for food and drink is produced. can get.

Furthermore, in this fermentation process, alcohol (ethanol) is produced by the action of yeast. Ethanol has a bactericidal action. The ethanol sterilizes the entire product, including the raw material bran and / or the fermented rice bran. Therefore, this production method does not require heat sterilization at a high temperature exceeding 40 ° C.

According to this production method, since the raw material bran is not heated at a temperature exceeding 40 ° C., nutrients such as vitamins contained in the raw material bran are not decomposed. According to this production method, the abundant nutrients of the raw material bran are maintained without being lost. The fermented rice bran for food and drink obtained by this production method and the fermented rice bran-containing food and drink containing the fermented rice bran are useful as health foods.

The heat retention temperature in the fermentation process is adjusted to 40 ° C. or lower, which is about the human body temperature, from the viewpoint of not destroying the nutrients in the raw material bran. From the viewpoint of fermentation rate, the heat retention temperature is preferably 30 ° C. or higher. The heat retention time is appropriately adjusted by observing the amount of the mixture and the degree of fermentation. According to this production method, foaming due to fermentation is usually observed on the surface of the mixture which has been kept warm within a few hours. From the viewpoint of production efficiency, the preferable heat retention time is 0.5 to 5 hours.

In this production method, the heat insulation (ie, fermentation) of the mixture may be carried out in a closed container or in a semi-closed state. When the mixture is fermented in a semi-sealed state, the alcohol and carbon dioxide produced by the yeast volatilize into the air. As a result, a fermented bran suitable for eating and drinking by children and the like can be obtained. On the other hand, when the mixture is fermented in a closed state, the resulting fermentation bran contains alcohol and / or carbon dioxide produced by yeast. According to this production method, an alcoholic beverage and / or a carbonated beverage containing a fermented bran having a good flavor and a high nutritional value can be obtained without intentionally adding alcohol and carbon dioxide.

The fermented bran obtained in this fermentation process may be used as it is as a product for food and drink containing fermented bran, but it may also be used as a product such as fermented bran seasoned with various seasonings such as soy sauce and dashi soy sauce, or fermented bran mixed with other ingredients. good. As a result, foods and drinks containing fermented bran with high added value can be obtained.

(Drying process)
The drying step is an arbitrary step performed after the fermentation step, and is a step of drying the fermentation bran obtained in the fermentation step. By this drying step, water, alcohol and the like are removed from the fermented bran. Further, the fermented bran powder can be obtained by appropriately pulverizing the dried fermented bran. Drying and crushing enables long-term storage and inexpensive delivery of fermented bran. The fermented bran obtained in the fermentation step may be dried as it is, the fermented bran seasoned with various seasonings may be dried, or the fermented bran mixed with other ingredients may be dried.

In this production method, the drying method is not particularly limited, but from the viewpoint of not destroying the nutrients in the bran, a method of drying without heating at a temperature exceeding 40 ° C., which is about the human body temperature, is preferable. Examples of such a method include blast drying, sun drying, freeze drying and the like. The drying temperature and drying time can be appropriately adjusted by observing the drying state of the fermentation bran.

The dried product of fermented bran or the fermented bran powder obtained by crushing the fermented bran may be used as it is as a product for foods and drinks containing fermented bran, but the obtained dried product or fermented bran powder seasoned with various seasonings or mixed with other ingredients. It can also be used as a product. Foods and drinks containing fermented bran with high added value can be obtained by seasoning or mixing with other ingredients.

According to this production method, it is possible to produce a fermented bran for food and drink rich in nutrients by using raw materials that are relatively easily available and inexpensive. In this production method, fermentation can be efficiently promoted by utilizing the enzyme in the bran, so that no special chemicals or equipment are required. Further, the time for producing the fermentation bran by this production method is several hours until the fermentation process and several tens of hours including the drying process, which is excellent in terms of production cost and production efficiency. According to this production method, it is possible to effectively utilize cereal bran, which has conventionally been disposed of or used only in a small amount as feed, fertilizer, or the like.

(Example of using organic glucose solution: production of organic dry yeast)
The above-mentioned organic glucose solution contains a high concentration of glucose obtained only from white rice and rice bran. This organic glucose solution is suitable for yeast growth. Further, since the organic glucose solution does not contain other sugars, it has the advantages of low viscosity and easy drying treatment.

By keeping the mixture obtained by mixing this organic glucose solution and yeast at about the human body temperature, yeast can be grown using glucose as a nutrient. After growing for a predetermined time (about 3 days), dry yeast is obtained by blowing and drying. By using this dry yeast as yeast to be mixed with the organic glucose solution, additive-free dry yeast (organic dry yeast) can be obtained.

(Example of use of organic glucose solution: production of seed yeast solution and pure rice wine)
By keeping the organic glucose solution obtained without inactivating the yeast in the rice bran at the human body temperature for a certain period of time, the yeast derived from the rice bran grows. The above-mentioned organic dry yeast may be mixed with this organic glucose solution. By repeating this operation a plurality of times, a high-concentration yeast solution using only rice as a raw material can be obtained.

By adding this yeast solution as a seed yeast solution to an organic glucose solution and keeping the temperature at about human body temperature for a predetermined time (about 3 days), additive-free pure rice wine can be obtained. This type of yeast liquor is produced without the use of jiuqu or malt. The pure rice liquor obtained by using this kind of yeast solution does not have the peculiar flavor mixed with the jiuqu and malt, and the pure rice flavor can be enjoyed. Further, since the production of this pure rice wine does not require sugars other than glucose, there is an advantage that excessive sweetness does not remain.

(Fermented rice bran-containing food and drink)
The fermented bran-containing food or drink according to the present invention contains the fermented rice bran for food and drink produced by the above-mentioned production method and yeast as essential components. Since this fermented bran is not heat-treated at a temperature exceeding 40 ° C. in the manufacturing process, the nutrients contained in the raw material bran are not lost, and many vitamins, minerals, etc. derived from the raw material bran are contained. I'm out. Furthermore, this fermented bran-containing food and drink also contains amino acids produced in the fermentation process. This fermented bran-containing food and drink has a good flavor and high nutritional value.

In addition, this fermented bran-containing food and drink is produced by the action of yeast and various enzymes in the raw material bran, substantially without the addition of bacterial species and microorganisms other than yeast. This fermented bran-containing food and drink is inexpensive because it does not require the cost associated with the addition of a plurality of bacterial species and microorganisms in the manufacturing process.

This fermented bran-containing food and drink contains yeast at a ratio of 0.5 to 5 g in terms of dried product (dry yeast) with respect to 10 g of fermented bran. Fermented bran-containing foods and drinks containing yeast in this proportion do not have the bitterness and odor peculiar to raw bran, and the production cost is low.

In a preferred embodiment, the fermented bran-containing food and drink further comprises alcohol and / or carbon dioxide produced by yeast during the fermentation process. According to this embodiment, it can be marketed as an alcoholic beverage and / or a carbonated beverage having excellent flavor and nutritional value.

In another preferred embodiment, the fermented bran-containing food and drink further comprises the starch-containing material described above. The mixing ratio of the starch-containing material and the fermented bran is not particularly limited, but in consideration of the nutritional value of the food and drink containing the fermented bran, the starch-containing material is preferably 10 times or less by mass ratio with respect to the fermented bran. .. Foods and drinks with a high proportion of fermented bran are suitable for healthy foods and diet foods in peacetime. On the other hand, foods and drinks with a high proportion of starch-containing materials are suitable for emergency food in the event of a food crisis, famine, or the like. The fermented bran-containing food or drink according to the present invention may not contain a starch-containing material.

Yet another preferred embodiment is a powdered fermented bran-containing food or drink from which water, alcohol and the like have been removed by drying. Foods and drinks containing fermented bran in powder form can be stored for a long period of time and can be delivered at low cost.

The method of using the fermented bran-containing food or drink according to the present invention is not particularly limited. This fermented bran-containing food or drink may be eaten as it is without being processed, may be seasoned by adding various seasonings, or may be mixed with other ingredients and eaten. It can also be cooked and eaten in a way that does not lose the nutrients in the bran. By either method, according to this fermented bran-containing food or drink, it is possible to efficiently and easily ingest the abundant nutrients originally possessed by the grain before pearling. In addition, cereal bran, which has conventionally been disposed of or used only in a small amount as feed, fertilizer, etc., can be effectively used as a delicious food and drink with high nutritional value.

Hereinafter, the effects of the present invention will be clarified by Examples, but the present invention should not be construed in a limited manner based on the description of these Examples. In the following experimental examples, the tests and operations were performed at room temperature (20 ° C ± 5 ° C) unless otherwise specified.

[Example 1]
First, an appropriate amount of brown rice was milled and separated into white rice and rice bran. Then, the white rice and rice bran were washed with tap water. The rice bran was washed by immersing it in an appropriate amount of tap water and then straining it with a tea strainer.

Next, 5 times the mass of water was added to the washed white rice and heated until it became porridge. Then, rice bran and commercially available dry yeast were added to porridge-like white rice cooled to about human body temperature (about 40 degrees) and mixed. The mixing ratio of white rice and rice bran was 1: 1 in terms of dry mass. Dry yeast was added at a ratio of 1 g to 10 g of rice bran.

21 g of the obtained mixture was placed in a container (capacity 200 ml) and kept warm in a semi-sealed state. After keeping the mixture at 40 ° C. for about 3 hours, it was visually confirmed that foaming due to fermentation occurred on the surface of the mixture. When the obtained fermented product was ingested, it was confirmed that it had no odor and bitterness peculiar to rice bran and had a suitable flavor as a food or drink containing fermented bran.

[Example 2-7]
The fermented product was prepared in the same manner as in Example 1 except that the mixing ratio of white rice and rice bran was changed to 10: 1, 5: 1, 2: 1, 1: 2, 1: 5 and 1:10 in terms of dry mass. Obtained. It was confirmed that none of the obtained fermented products had the odor and bitterness peculiar to rice bran and had a flavor suitable for foods and drinks containing fermented bran.

[Example 8]
In Example 8, fermentation was carried out without adding a starch-containing material (polished rice). Specifically, the rice bran obtained by milling rice was washed by the same method as in Example 1, and commercially available dry yeast was added to the washed rice bran and mixed. Dry yeast was added at a ratio of 1 g to 10 g of rice bran.

The obtained mixture was put into a semi-sealed state and kept warm in the semi-sealed state. After keeping the mixture at 40 ° C. for about 3 hours, it was visually confirmed that foaming due to fermentation occurred on the surface of the mixture. When the obtained fermented product was ingested, it was confirmed that it had no odor and bitterness peculiar to rice bran and had a suitable flavor as a food or drink containing fermented bran.

[Example 9]
A fermented product was obtained in the same manner as in Example 1 except that the mixture was kept warm in a sealed state. The fermented product obtained contained alcohol and carbon dioxide. When this fermented product was ingested, it was confirmed that it had no odor and bitterness peculiar to rice bran and had a suitable flavor as a food or drink containing fermented bran.

[Example 10]
The fermented product obtained in the same manner as in Example 1 was dried by blowing air while adjusting the temperature not to exceed 40 ° C., and then pulverized into a powder. When the obtained powder was ingested, it was confirmed that it had no odor and bitterness peculiar to rice bran and had a suitable flavor as a food or drink containing fermented bran.

As described above, as shown in each example, the production method according to the present invention makes it easier than ever to obtain a fermented rice bran-containing food or drink having high nutritional value and good flavor. From this evaluation result, the superiority of the present invention is clear.

The method described above can also be applied to the production of fermented bran for feed or fertilizer.

Claims (10)

A mixing process in which raw material bran and yeast are mixed to obtain a mixture,
Including a fermentation step of obtaining a fermentation bran by keeping the above mixture at 40 ° C. or lower.
A method for producing a fermented bran for eating and drinking, which does not substantially add bacterial species and microorganisms other than the above yeast. The production method according to claim 1, wherein the starch-containing material is further added in the mixing step. After the above fermentation step, a drying step is further included,
The production method according to claim 1 or 2, wherein in the drying step, the fermentation bran obtained in the fermentation step is dried at a temperature exceeding 40 ° C. without heating. The production method according to any one of claims 1 to 3, wherein the raw material bran is obtained immediately after milling. The production method according to any one of claims 2 to 4, wherein the raw material bran is rice bran, and the starch-containing material is porridge-shaped white rice. The production method according to any one of claims 1 to 5, wherein the yeast is an alcohol-fermenting yeast. The production method according to any one of claims 1 to 6, wherein the yeast is selected from Saccharomyces cerevisiae and its variants. Fermented bran-containing foods and drinks containing fermented bran and yeast, to which bacterial species and microorganisms other than the above yeast are not substantially added. The fermented bran-containing food or drink according to claim 8, further comprising a starch-containing material. The fermented bran-containing food or drink according to claim 8 or 9, further comprising alcohol and / or carbon dioxide.