PROBLEM TO BE SOLVED: To improve antioxidant activity of koji mold and tomato-derived component and use the koji mold and tomato themselves as functional food and food material.SOLUTION: According to a production method, antioxidant material and functional component are enhanced, by a simple method that koji mold fermentation derivation material is mixed with gelatinized grain powder and vegetable fruit, tomato, by crushing them, and they are fermented at a specific temperature. There is also provided methods for producing fermentation liquid and functional component-containing fermentation food.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】麹菌及びトマト由来成分の抗酸化活性を高め、麹菌及びトマト自体を機能性食品及び食品素材として利用する。【解決手段】麹菌の醗酵誘導素材にα―化穀物粉及び野菜果実のトマトを破砕して混在させ、特定の温度で醗酵処理するという簡潔な手法で、抗酸化物質及び機能性成分が増量する製造方法。及び醗酵液及び機能性成分含有醗酵食品の製造方法。【選択図】なし
