LACTIC ACID BACTERIA FERMENTED PRODUCT OF SACCHARIFIED RICE BRAN MALT GRAIN POWDER OR SACCHARIFIED RICE BRAN MALT, AND MANUFACTURING METHOD THEREOF

摘要

PROBLEM TO BE SOLVED: To provide a method for manufacturing a lactic acid bacteria fermented product of saccharified rice bran malt grain powder or saccharified rice bran malt, which contains a large amount of functional active ingredients, excellent in aroma and flavor, with effective utilization of rice bran as food material.SOLUTION: A lactic acid bacteria fermented product of saccharified rice bran malt grain powder or saccharified rice bran malt can be obtained through the following steps: (1) Defatted rice bran powder obtained by defatting through low temperature squeezing is subjected to moisture adjustment and formed into a prescribed shape so as to be dried with the shape retained. (2) To the defatted rice bran molding obtained, at least one Aspergillus selected from the group consisting of Aspergillus kawachii and the natural mutant, artificial mutant and gene manipulated mutant thereof is added together with water for cultivation. (3) (a) To the rice bran malt obtained, grain powder gelatinized by adding water and heating is added with a ratio of 1:0.1 to 1:10 in terms of dried weight, and the mixture is subjected to saccharification under temperature conditions at 50°C to 60°C. or (b) To the rice bran malt obtained, water is added with a ratio of 1:2 to 1:4, and the mixture is subjected to saccharification under temperature conditions at 50°C to 60°C. (4) The Aspergillus or enzymes are sterilized and inactivated by heating, and the moisture is adjusted on an as needed basis. (5) Subsequently, to the saccharified rice bran malt grain powder or saccharified rice bran malt obtained, lactic acid bacteria are added for cultivation.