株式会社ＳＫＹ・ライフ;MATUI CONSULTING FIRM CO LTD;株式会社松井三郎環境設計事務所;SKY LIFE CO LTD
发明人:
MATSUI SABURO,松井 三郎,SIOMI SHUICHI,汐見修一
申请号：
JP2018112473
公开号：
JP2019213487A
申请日:
2018.06.13
申请国别(地区):
JP
年份:
2019
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a new bran floor material in which a pickle can be dipped for a long term without becoming sour, and an additional lactic acid bacterium is not necessary furthermore, and provide its production method.SOLUTION: A bran floor material for a bran floor is used under temperature conditions of 2°C to 15°C by using rice bran as a main raw material. The bran floor material contains living lactic acid bacteria of 0.2×102-1×105 pieces about 1 gram of the bran floor material, and the active enzyme produced by the lactic acid bacteria, and does not contain yeast and general bacteria substantially. A production method of the bran floor material produces the bran floor material that contains the living lactic acid bacteria of 0.2×102-1×105 pieces about 1 gram of the bran floor material and the active enzyme, and does not contain the yeast and the general bacteria substantially, by adding a predetermined amount of lactic acid bacteria to the rice bran, making this ferment under a room temperature for a predetermined time, and performing heat treatment for 10-35 minutes under the temperature of high temperature heating temperature of 68-82°C.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】長期間酸っぱくならずに漬物を付けることができ、しかも追加の乳酸菌が必要ない新規ぬか床材料およびその製造方法の提供。【解決手段】米ぬかを主原料とし、２℃～１５℃の温度条件下で使用されるぬか床のためのぬか床材料であって、該ぬか床材料１グラムについて、生きている乳酸菌を、０．２×１０２～１×１０５個、および、乳酸菌が産出した活性酵素を含有し、酵母および一般細菌を実質的に含有しない、ぬか床材料。米ぬかに対して、所定量の乳酸菌を添加し、これを室温下で所定時間発酵させ、次いで、高温加熱温度６８～８２℃の温度下で、１０～３５分加熱処理し、米ぬか１グラムについて、生きている乳酸菌を、０．２×１０２～１×１０５個、および、活性酵素を含有し、酵母および一般細菌を実質的に含有しないぬか床材料を製造する、ぬか床材料の製造方法。【選択図】なし
