The for food plant or production manner, and its for food plant or for food flora and fauna fermentation ones, and the food null greenstuff of for food flora and fauna
As for this invention, for food plant or production method of for food flora and fauna fermentation ones, being something regarding fermentation things such as for food plant or for food flora and fauna which is produced because of this and the food which includes this, as for food plant or production method of for food flora and fauna fermentation ones, step and the grain cereals which produce pulverization things such as for food plant or for food flora and fauna, the saccharide, 24 - 36 hours culturing the Hyphomycetes, and the mixed liquid of the yeast, inserting the microbial mixed culture liquid into step and the above-mentioned for food plant or for food flora and fauna pulverization ones which produce the microbial mixed culture liquid, 3 - 8 days fermenting primarily, primary for foodInserting the bacterium into step and the above-mentioned primary for food plant or for food flora and fauna fermentation ones which obtain plant or for food flora and fauna fermentation ones, 6 - 12 days fermenting secondarily, the step which obtains the secondary for food plant or for food flora and fauna fermentation ones and, it includes. Now, it is possible, can control the growth of food corruption and the pathogenic microbe to make fermentation period shorten. In addition, by the fact that for food plant or for food flora and fauna fermentation ones which is produced by this method is added to the food, it gives can stability, increases organism coefficient of use, can make fragrance taste improve.< Selective figure >It is not本発明は、食用植物または食用動植物発酵物の製造方法、これにより製造された食用植物または食用動植物の発酵物及びこれを含む食品に関するものであって、食用植物または食用動植物発酵物の製造方法は、食用植物または食用動植物の粉砕物を製造するステップと、穀類、糖類、糸状菌、及び酵母の混合液を24~36時間の間培養して微生物混合培養液を製造するステップと、上記食用植物または食用動植物粉砕物に微生物混合培養液を接種して3~8日間1次発酵して1次食用植物または食用動植物発酵物を得るステップと、上記1次食用植物または食用動植物発酵物に細菌を接種して6~12日間2次発酵して2次食用植物または食用動植物発酵物を得るステップと、を含む。これで、発酵期間を短縮させることができ、食品腐敗及び病原性微生物の成長を抑制することができる。また、この方法により製造された食用植物または食用動植物発酵物を食品に添加することで、貯蔵安定性を与え、生体利用率を増加させ、香味を改善させることができる。【選択図】なし
