JPS559756A - Lactic acid beverage from rice and its preparation - Google Patents

Lactic acid beverage from rice and its preparation

Info

Publication number
JPS559756A
JPS559756A JP8250878A JP8250878A JPS559756A JP S559756 A JPS559756 A JP S559756A JP 8250878 A JP8250878 A JP 8250878A JP 8250878 A JP8250878 A JP 8250878A JP S559756 A JPS559756 A JP S559756A
Authority
JP
Japan
Prior art keywords
rice
lactic acid
lactobacillus
lactic
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP8250878A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6153008B2 (enrdf_load_stackoverflow
Inventor
Soko Torigoe
Yoshifumi Kawaguchi
Katsuhiko Itabashi
Takao Mizusawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHIKISHIMA SEIPAN KK
KH Neochem Co Ltd
Original Assignee
SHIKISHIMA SEIPAN KK
Kyowa Hakko Kogyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SHIKISHIMA SEIPAN KK, Kyowa Hakko Kogyo Co Ltd filed Critical SHIKISHIMA SEIPAN KK
Priority to JP8250878A priority Critical patent/JPS559756A/ja
Publication of JPS559756A publication Critical patent/JPS559756A/ja
Publication of JPS6153008B2 publication Critical patent/JPS6153008B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Cereal-Derived Products (AREA)
JP8250878A 1978-07-08 1978-07-08 Lactic acid beverage from rice and its preparation Granted JPS559756A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8250878A JPS559756A (en) 1978-07-08 1978-07-08 Lactic acid beverage from rice and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8250878A JPS559756A (en) 1978-07-08 1978-07-08 Lactic acid beverage from rice and its preparation

Publications (2)

Publication Number Publication Date
JPS559756A true JPS559756A (en) 1980-01-23
JPS6153008B2 JPS6153008B2 (enrdf_load_stackoverflow) 1986-11-15

Family

ID=13776443

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8250878A Granted JPS559756A (en) 1978-07-08 1978-07-08 Lactic acid beverage from rice and its preparation

Country Status (1)

Country Link
JP (1) JPS559756A (enrdf_load_stackoverflow)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5733583A (en) * 1980-08-02 1982-02-23 Shinichiro Saito Beverage made from cereals
JPS63109761A (ja) * 1986-10-27 1988-05-14 Yoshio Hirato 健康飲料
AP122A (en) * 1988-12-16 1991-02-20 Samuel Kuria Mbugua A method for the manufucture of a fermented cereal product.
JPH03272671A (ja) * 1990-03-19 1991-12-04 Iwate Pref Gov 米を原料とした飲料の製造方法
KR19980052894A (ko) * 1996-12-24 1998-09-25 백운화 젖산균 배양액을 이용한 맥아음료의 제조방법
JP2010124807A (ja) * 2008-12-01 2010-06-10 Akita Prefecture 発酵甘酒及びその製造方法
KR101281839B1 (ko) * 2010-12-31 2013-07-03 김현주 현미를 기조로 하는 유산균 음료의 제조방법
CN109549047A (zh) * 2019-01-14 2019-04-02 安徽顺鑫盛源生物食品有限公司 一种米乳粉的应用方法
JP2020156353A (ja) * 2019-03-25 2020-10-01 フジッコ株式会社 米糠乳酸菌発酵物の製造方法
JP2020174581A (ja) * 2019-04-18 2020-10-29 株式会社Ｆａｒｍ８ ヨーグルト様発酵食品の製造方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4861660A (enrdf_load_stackoverflow) * 1971-12-03 1973-08-29
JPS5858070A (ja) * 1981-10-02 1983-04-06 古本　勝文 パツテイング練習機

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4861660A (enrdf_load_stackoverflow) * 1971-12-03 1973-08-29
JPS5858070A (ja) * 1981-10-02 1983-04-06 古本　勝文 パツテイング練習機

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5733583A (en) * 1980-08-02 1982-02-23 Shinichiro Saito Beverage made from cereals
JPS63109761A (ja) * 1986-10-27 1988-05-14 Yoshio Hirato 健康飲料
AP122A (en) * 1988-12-16 1991-02-20 Samuel Kuria Mbugua A method for the manufucture of a fermented cereal product.
JPH03272671A (ja) * 1990-03-19 1991-12-04 Iwate Pref Gov 米を原料とした飲料の製造方法
KR19980052894A (ko) * 1996-12-24 1998-09-25 백운화 젖산균 배양액을 이용한 맥아음료의 제조방법
JP2010124807A (ja) * 2008-12-01 2010-06-10 Akita Prefecture 発酵甘酒及びその製造方法
KR101281839B1 (ko) * 2010-12-31 2013-07-03 김현주 현미를 기조로 하는 유산균 음료의 제조방법
CN109549047A (zh) * 2019-01-14 2019-04-02 安徽顺鑫盛源生物食品有限公司 一种米乳粉的应用方法
JP2020156353A (ja) * 2019-03-25 2020-10-01 フジッコ株式会社 米糠乳酸菌発酵物の製造方法
JP2023105157A (ja) * 2019-03-25 2023-07-28 フジッコ株式会社 米糠乳酸菌発酵物の製造方法
JP2023105159A (ja) * 2019-03-25 2023-07-28 フジッコ株式会社 米糠乳酸菌発酵物の粘性増加方法
JP2020174581A (ja) * 2019-04-18 2020-10-29 株式会社Ｆａｒｍ８ ヨーグルト様発酵食品の製造方法

Also Published As

Publication number Publication date
JPS6153008B2 (enrdf_load_stackoverflow) 1986-11-15

Similar Documents

Publication Publication Date Title
Harvey et al. Role of citritase in acetoin formation by Streptococcus diacetilactis and Leuconostoc citrovorum
JPS559756A (en) Lactic acid beverage from rice and its preparation
ES8401712A1 (es) Procedimiento para la fabricacion de un yogur de conservacion prolongada.
TR28900A (tr) Düsürülmüs oranda fermante süt ürünleri ve/veya meyva malzemeyi iceren besin maddelerini hazirlamaya mahsus usul ve bunun icin kullanilmaya elverisli bilesim.
GB2043101A (en) Foodstuffs from rice by the action of bifidobacteria
CA1183479A (en) Process for hydrolyzing lactose
Mahoney Modification of lactose and lactose-containing dairy products with β-galactosidase
Toba et al. A new method for manufacture of lactose‐hydrolysed fermented milk
JPS6434243A (en) Fermented milk
Leh et al. The effect of whey protein hydrolyzate average molecular weight on the lactic acid fermentation
US2826502A (en) Conversion of lactose to glucose and galactose with a minimum production of oligosaccharides
Wierzbicki et al. Kinetics of Lactose Hydrolysis in Acide Whey by β-Galactosidase from Aspergillus niger
GB1287379A (en) Lactic acid containing fruit and vegetable juices or mashes
ES431049A1 (es) Procedimiento de fabricacion de preparados para el trata- miento de gastritis, ulceras de estomago y duodenales.
ES486960A1 (es) Procedimiento para la fabricacion de una bebida con sabor deyogur
Harper et al. Lipase systems used in the manufacture of Italian cheese. I. General characteristics
Sabioni et al. Control of lactose crystallization in “dulce de leche” by beta-D-galactosidase activity from permeabilized Kluyveromyces lactis cells
Hemme et al. Effect of the addition of extracts of thermophilic lactobacilli on acid production by Streptococcus thermophilus in milk
Pinsky et al. The influence of age on enzymatic adaptation in microorganisms
US3466177A (en) Bread flavor concentrate
GB1512890A (en) Method for manufacturing lactic acid fermented milk beverages
JPS5813138B2 (ja) タマゴオモチイタヨ−グルトヨウハツコウシヨクンノセイゾウホウホウ
SU1653696A1 (ru) Способ получени концентрата творожной сыворотки
EP0104444A3 (en) Fermentation method and compositions including a lactobacillus species strain
Murali et al. Effect of some lactic cultures on the natural microflora of mutton.