JPS6153008B2 - - Google Patents
Info
- Publication number
- JPS6153008B2 JPS6153008B2 JP53082508A JP8250878A JPS6153008B2 JP S6153008 B2 JPS6153008 B2 JP S6153008B2 JP 53082508 A JP53082508 A JP 53082508A JP 8250878 A JP8250878 A JP 8250878A JP S6153008 B2 JPS6153008 B2 JP S6153008B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- lactic acid
- acid bacteria
- weight
- 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.)
- Expired
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 70
- 241000209094 Oryza Species 0.000 claims description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims description 35
- 239000004310 lactic acid Substances 0.000 claims description 35
- 235000014655 lactic acid Nutrition 0.000 claims description 35
- 235000009566 rice Nutrition 0.000 claims description 35
- 241000894006 Bacteria Species 0.000 claims description 27
- 235000013361 beverage Nutrition 0.000 claims description 12
- 239000004382 Amylase Substances 0.000 claims description 9
- 102000013142 Amylases Human genes 0.000 claims description 9
- 108010065511 Amylases Proteins 0.000 claims description 9
- 235000019418 amylase Nutrition 0.000 claims description 9
- 229940100486 rice starch Drugs 0.000 claims description 9
- 235000013864 Lactobacillus sanfrancisco Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims 2
- 229960004705 kojic acid Drugs 0.000 claims 2
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims 2
- 241000186868 Lactobacillus sanfranciscensis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 244000025090 Lactobacillus sanfrancisco Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000020244 animal milk Nutrition 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010021511 Aspergillus oryzae carboxyl proteinase Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は米を原料とする乳酸菌飲料およびその
製造法に関する。
従来、乳酸菌飲料は獣乳を主成分とする培地に
乳酸菌、酵母などを培養して得られるものとして
知られている。しかし獣乳は供給量が限られてお
り獣乳に代る安価な原料を用いて優れた乳酸菌飲
料ができれば工業的に非常に有利である。
本発明者らは獣乳に替えて米を用いた場合にヨ
ーグルト風のさわやかな酸味を有する乳酸菌飲料
が得られること、さらに新米だけでなく古米、
古々米などを用いた場合にも新米を用いたときと
変らない製品が得られることを見出し本発明を完
成するに至つた。
以下本発明について詳細に説明する。
本発明は米を原料とする乳酸菌飲料であり、好
ましくは0.3〜1.3％の乳酸酸度を有するものであ
る。
本発明の乳酸菌飲料は米澱粉を主成分とする培
地に麹またはアミラーゼおよびスターターとして
の乳酸菌を接種して培養することによつて製造す
ることができる。この製造法の原理は、米澱粉を
麹またはアミラーゼを用いて液化または糖化し、
得られる糖を栄養源として乳酸菌を生育させるこ
とにより乳酸菌飲料を製造するにある。
米澱粉としては100重量部の米または米加工品
（破砕米、米粉、米白糠等）に水を加えて加熱α
化し、130〜400重量部としたものを用いる。通常
は米または米加工品を110℃以上の温度で10分間
以上加熱処理したものを用いる。この加水α化後
の米澱粉は水分含量が低いほどヨーグルト風味の
濃厚なものが得られるが、130重量部未満では物
理的に不可能である。また400重量部を超える
と、後の工程で得られる発酵液はサワーフレーバ
ーおよび濃厚味が劣るものになり、飲料として好
ましくない。また本発明においてはバチルス属等
などの細菌類が多く含有される米を原料として用
いる関係上、培養前の工程において十分高温加熱
殺菌を実施する必要がある。
麹は一般にアルコール発酵等に用いられる公知
の方法で製造される麹を用いる。
アミラーゼとしては一般に公知の方法で製造さ
れるアミラーゼを用いるが、市販品であるビオザ
イム―Ａ〔天野製薬社製、活性（澱粉糊精化
力）：90000u／ｇ、アスペルギルス・オリーゼ
起源〕、タカジアスターゼ〔三共製薬社製、アス
ペルギルス・オリーゼ起源〕、パンチームＡ〔同
上〕などを用いると便利である。
乳酸菌としては一般に乳酸菌飲料の製造に用い
られる菌株の１種または２種以上、例えばラクト
バチルス・カゼイ、ラクトバチルス・アシドフイ
ラス、ストレプトコツカス・ラクチス、ラクトバ
チルス・サンフランシスコなどを用いることがで
きる。
具体的菌株の例としては次のものがあげられ
る。
ラクトバチルス・カゼイ ATCC7469
（Lactobacillus casei）
（Bergey′s Manual of Determinative Bacter−
iology第８版583頁参照）
ラクトバチルス・アシドフイラス IAM1043，
1084
（L.acidophilus）
（ 同 582頁参照）
ストレプトコツカス・ラクチス AHU1101
（Streptococcus lactis）
（ 同 507頁参照）
ラクトバチルス・サンフランシスコ KY3689
（微工研菌奇第4466号）
（L.sanfrancisco）
（Applied Microbiology 21，459〜465，1971参
照）
本発明においてはとくにラクトバチルス・サン
フランシスコに属する菌株を用いると好適であ
る。ラクトバチルス・サンフランシスコの場合は
マルトースを主として資化し、他の糖をほとんど
資化しないため、培養の適当な時期にグルコース
またはシユクロースを培地に添加することによつ
て乳酸菌の増殖を抑えることができ、所望する酸
度の乳酸菌飲料を製造することができる。また本
発明によれば保存中に製品の風味の劣化が防止
できる、原料として古米や古々米を用いたとき
にも風味の良い製品を得ることができる、培養
管理が容易である、など種々の利点がある。
スターターとして使用する乳酸菌は生菌体でも
よいし、凍結乾燥したものでもよい。その使用量
としては米または米加工品１Kg当り５×108〜５
×109個が一般的である。
米澱粉を麹またはアミラーゼで処理したものに
は各種アミノ酸および各種微量成分が含まれてお
り、窒素源をとくに加える必要がないが、とくに
必要である場合は窒素源その他の栄養素を培地に
加えることも勿論可能である。
麹またはアミラーゼと乳酸菌との添加時期は同
時でもよいし、乳酸菌を遅らせて添加してもよ
い。
培養は、通常の乳酸菌飲料の培養と同様にして
行える。たとえば25〜35℃で10〜24時間培養を行
えばよい。
製品の乳酸酸度は0.3〜1.3％の範囲が好ましい
が、この場合培地に添加するグルコースやシユク
ロースは10〜50％（ｗ／ｖ）の範囲が一般的であ
る。
製品の乳酸菌の生菌数は106〜108個／mlが好適
である。
かくして得られる本発明の飲料は、乳酸を主と
し酢酸などを含む有機酸、微量のアルコール、エ
ステルなどと米澱粉の糖化の結果生じる糖分によ
る独特の甘味とが渾然一体となつて嗜好をそそる
風味を有している。この風味は米澱粉糖化由来の
風味と乳酸菌由来の風味とが相乗的に作用したも
のであり、これまでのどの乳酸菌飲料にもみられ
なかつたものである。
以下に実施例をあげる。
実施例 １
米飯（水分約65％を含む、古米）100重量部を
120℃にて10分間加熱殺菌した後、ラクトバチル
ス・サンフランシスコKY3689の凍結乾燥品（生
菌数109／ｇ）0.3〜0.5重量部およびアミラーゼ
製剤（ビオザイム―Ａ）0.05〜0.2重量部を添加
し、良く混和した後30℃にて培養させる。第１表
に培養の経過を示す。
The present invention relates to a lactic acid bacteria beverage made from rice and a method for producing the same. Conventionally, lactic acid bacteria drinks are known as those obtained by culturing lactic acid bacteria, yeast, etc. in a medium containing animal milk as a main component. However, the supply of animal milk is limited, and it would be very advantageous industrially if an excellent lactic acid bacteria beverage could be made using an inexpensive raw material instead of animal milk. The present inventors have discovered that when rice is used instead of animal milk, a lactic acid bacteria beverage with a yogurt-like refreshing sourness can be obtained, and that not only new rice but also old rice,
The inventors discovered that even when old rice is used, the same product as when using new rice can be obtained, leading to the completion of the present invention. The present invention will be explained in detail below. The present invention is a lactic acid bacteria beverage made from rice, preferably having a lactic acid acidity of 0.3 to 1.3%. The lactic acid bacteria beverage of the present invention can be produced by inoculating and culturing koji or amylase and lactic acid bacteria as a starter into a medium containing rice starch as a main component. The principle of this production method is to liquefy or saccharify rice starch using koji or amylase.
A lactic acid bacteria drink is produced by growing lactic acid bacteria using the obtained sugar as a nutrient source. For rice starch, add water to 100 parts by weight of rice or processed rice products (crushed rice, rice flour, rice bran, etc.) and heat α
130 to 400 parts by weight is used. Usually, rice or processed rice products that have been heat-treated at a temperature of 110°C or higher for 10 minutes or more are used. The lower the moisture content of the rice starch after hydrogelatinization, the richer the yogurt flavor can be obtained, but it is physically impossible to do so if it is less than 130 parts by weight. Moreover, if it exceeds 400 parts by weight, the fermented liquid obtained in the subsequent process will have an inferior sour flavor and rich taste, which is not preferable as a beverage. Furthermore, in the present invention, since rice containing many bacteria such as Bacillus is used as a raw material, it is necessary to carry out sufficient high-temperature heat sterilization in the step before culturing. As the koji, koji produced by a known method generally used for alcoholic fermentation, etc. is used. As amylase, amylase produced by a generally known method is used, including commercially available Biozyme-A [manufactured by Amano Pharmaceutical Co., Ltd., activity (starch paste refining power): 90000u/g, originating from Aspergillus oryzae], Takadiastase. [Manufactured by Sankyo Pharmaceutical Co., Ltd., originating from Aspergillus oryzae], Panzyme A [same as above], etc. are conveniently used. As the lactic acid bacteria, one or more strains commonly used in the production of lactic acid bacteria drinks, such as Lactobacillus casei, Lactobacillus acidophilus, Streptococcus lactis, and Lactobacillus sanfrancisco, can be used. Examples of specific bacterial strains include the following. Lactobacillus casei ATCC7469 (Lactobacillus casei) (Bergey's Manual of Determinative Bacter−
iology 8th edition page 583) Lactobacillus acidophilus IAM1043,
1084 (L. acidophilus) (See page 582) Streptococcus lactis AHU1101 (Streptococcus lactis) (See page 507) Lactobacillus San Francisco KY3689
(L. sanfrancisco) (Applied Microbiology 21, 459-465, 1971) In the present invention, it is particularly preferable to use strains belonging to Lactobacillus sanfrancisco. In the case of Lactobacillus San Francisco, the growth of lactic acid bacteria can be suppressed by adding glucose or sucrose to the medium at an appropriate time of cultivation, since it mainly assimilates maltose and hardly any other sugars. A lactic acid bacteria beverage with a desired acidity can be produced. Furthermore, according to the present invention, it is possible to prevent the deterioration of the flavor of the product during storage, it is possible to obtain a product with good flavor even when old rice or ancient rice is used as a raw material, and culture management is easy. There are advantages. The lactic acid bacteria used as a starter may be live cells or freeze-dried ones. The amount used is 5 x 10 8 to 5 per kg of rice or processed rice products.
×10 9 pieces is common. Rice starch treated with koji or amylase contains various amino acids and various trace components, so there is no need to add a nitrogen source, but if it is particularly necessary, a nitrogen source or other nutrients should be added to the culture medium. Of course, it is also possible. Koji or amylase and lactic acid bacteria may be added at the same time, or lactic acid bacteria may be added later. The culture can be performed in the same manner as in the culture of normal lactic acid bacteria beverages. For example, culturing may be performed at 25 to 35°C for 10 to 24 hours. The lactic acid acidity of the product is preferably in the range of 0.3 to 1.3%, but in this case, the glucose or sucrose added to the medium is generally in the range of 10 to 50% (w/v). The suitable number of viable lactic acid bacteria in the product is 10 6 to 10 8 cells/ml. The beverage of the present invention thus obtained has an appealing flavor that is a harmonious combination of organic acids mainly containing lactic acid and acetic acid, trace amounts of alcohol, esters, etc., and the unique sweetness of sugar produced as a result of saccharification of rice starch. have. This flavor is a synergistic effect of the flavor derived from rice starch saccharification and the flavor derived from lactic acid bacteria, and is something that has not been seen in any lactic acid bacteria beverages to date. Examples are given below. Example 1 100 parts by weight of cooked rice (old rice containing about 65% moisture)
After heat sterilization at 120°C for 10 minutes, 0.3 to 0.5 parts by weight of a freeze-dried product of Lactobacillus San Francisco KY3689 (viable count 10 9 /g) and 0.05 to 0.2 parts by weight of an amylase preparation (Biozyme-A) were added. After mixing well, culture at 30°C. Table 1 shows the progress of the culture.
【表】
実施例 ２
米白糠100重量部を撹拌しつつ水を加え、ドウ
あるいはバツターを形成させた後、97℃で30分間
加熱し、これにビオザイムA0.1〜0.5重量部およ
びラクトバチルス・サンフランシスコKY3689の
生菌スターターを５×108個／Kg白糠の割合で接
種した後、37℃にて培養する。加水量を変えて蒸
煮後の白糠原料の重量を130〜500重量部としたも
のを培養し乳酸酸度が0.5％になつたときに風味
を比べた結果は第２表の通りである。[Table] Example 2 Water was added to 100 parts by weight of rice bran while stirring to form a dough or batter, which was then heated at 97°C for 30 minutes, and 0.1 to 0.5 parts by weight of Biozyme A and Lactobacillus. After inoculating San Francisco KY3689 live bacterial starter at a ratio of 5 x 10 8 cells/Kg of white rice bran, it is cultured at 37°C. Table 2 shows the results of cultivating 130 to 500 parts by weight of white bran raw material after steaming by changing the amount of water added, and comparing the flavors when the lactic acid acidity reached 0.5%.
【表】【table】
【表】
この結果α化した後の重量が400重量部以下に
おいてヨーグルト的な製品が得られることがわか
る。
このようにして得られた培養液（乳酸酸度
0.5％）のものにたとえばグルコース20重量部を
加え、乳化均一化した後充填して製品を得る。
参考例
原料として古々米および新米を使用して実施例
１と同様の方法で得られる製品について官能検査
による比較を行つた結果を第３表に示す。官能検
査は23人のパネルによる２点比較嗜好テストで行
つた。[Table] The results show that a yogurt-like product can be obtained when the weight after gelatinization is 400 parts by weight or less. The culture solution obtained in this way (lactic acid acidity
For example, 20 parts by weight of glucose is added to 0.5%), emulsified and homogenized, and then filled to obtain a product. Reference Example Table 3 shows the results of a sensory test comparison of products obtained in the same manner as in Example 1 using old rice and new rice as raw materials. The sensory test was conducted using a two-point comparison preference test conducted by a panel of 23 people.
【表】
この結果、両サンプルの評価について有意な差
は認められなかつた。[Table] As a result, no significant difference was observed in the evaluation of both samples.
Claims (1)
粉、米白糠等）に水を加え加熱α化し、130〜400
重量部としたものより得られる米澱粉を主成分と
する培地にアミラーゼまたは麹と乳酸菌とを加え
て乳酸発酵させて得られる乳酸菌飲料。 ２ 100重量部の米または米加工品（破砕米、米
粉、米白糠等）に水を加え加熱α化し、130〜400
重量部としたものより得られる米澱粉を主成分と
する培地にアミラーゼまたは麹と乳酸菌とを加え
て乳酸発酵する乳酸菌飲料の製造法。 ３ 該乳酸菌がラクトバチルス・サンフランシス
コに属する菌株であることを特徴とする特許請求
の範囲第２項記載の方法。 ４ 乳酸発酵の適当な時期にグルコースまたはシ
ユクロースを培地容量当り10％（ｗ／ｖ）以上培
地に添加し、乳酸酸度を0.3〜1.3％に調節するこ
とを特徴とする特許請求の範囲第２項記載の方
法。[Claims] 1. Add water to 100 parts by weight of rice or processed rice products (crushed rice, rice flour, white rice bran, etc.) and heat to pregelatinize the product.
A lactic acid bacteria beverage obtained by adding amylase or koji and lactic acid bacteria to a medium containing rice starch as a main component obtained from parts by weight and carrying out lactic acid fermentation. 2 Add water to 100 parts by weight of rice or processed rice products (crushed rice, rice flour, white rice bran, etc.) and heat to pregelatinize the product.
A method for producing a lactic acid bacteria beverage by adding amylase or koji and lactic acid bacteria to a medium containing rice starch as a main component obtained from parts by weight and carrying out lactic acid fermentation. 3. The method according to claim 2, wherein the lactic acid bacterium is a strain belonging to Lactobacillus San Francisco. 4. Claim 2, characterized in that glucose or sucrose is added to the medium in an amount of 10% (w/v) or more based on the volume of the medium at an appropriate stage of lactic acid fermentation, and the lactic acid acidity is adjusted to 0.3 to 1.3%. Method described.
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 JPS559756A (en) | 1980-01-23 |
| JPS6153008B2 true JPS6153008B2 (en) | 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 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5733583A (en) * | 1980-08-02 | 1982-02-23 | Shinichiro Saito | Beverage made from cereals |
| JPS63109761A (en) * | 1986-10-27 | 1988-05-14 | Yoshio Hirato | Healthy drink |
| GB2225922B (en) * | 1988-12-16 | 1992-10-07 | Samuel Kuria Mbugua | A method for the manufacture of a fermented cereal product |
| JPH078220B2 (en) * | 1990-03-19 | 1995-02-01 | 岩手県 | Beverage production method using rice as raw material |
| KR19980052894A (en) * | 1996-12-24 | 1998-09-25 | 백운화 | Method for preparing malt drink using lactic acid bacteria culture medium |
| JP2010124807A (en) * | 2008-12-01 | 2010-06-10 | Akita Prefecture | Fermented rice sweet drink and method for producing the same |
| KR101281839B1 (en) * | 2010-12-31 | 2013-07-03 | 김현주 | Manufacturing method of yokurt drink using rice |
| CN109549047A (en) * | 2019-01-14 | 2019-04-02 | 安徽顺鑫盛源生物食品有限公司 | A kind of application method of rice emulsifiable powder |
| JP7294843B2 (en) * | 2019-03-25 | 2023-06-20 | フジッコ株式会社 | Method for producing rice bran lactic acid fermented product |
| JP7357897B2 (en) * | 2019-04-18 | 2023-10-10 | 株式会社Farm8 | Method for producing yogurt-like fermented food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4861660A (en) * | 1971-12-03 | 1973-08-29 | ||
| JPS5858070A (en) * | 1981-10-02 | 1983-04-06 | 古本 勝文 | Batting exerciser |
-
1978
- 1978-07-08 JP JP8250878A patent/JPS559756A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4861660A (en) * | 1971-12-03 | 1973-08-29 | ||
| JPS5858070A (en) * | 1981-10-02 | 1983-04-06 | 古本 勝文 | Batting exerciser |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS559756A (en) | 1980-01-23 |
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