Method for producing highly concentrated, lactic-acid fermented

Details Method for producing highly concentrated, lactic-acid fermented Method for producing highly concentrated, lactic-acid fermented

1991-12-04

1993-06-15

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 18, A23L 122

Patent

active

052195970

ABSTRACT:
Disclosed is a method for producing a highly concentrated, rice-derived lactic acid fermented product which tastes highly sweet and sour, and of which the flavor and texture are excellent. In this method, unground, grainy rice is gelatinized and then it is liquefied and saccharified by the primary treatment with .alpha.-amylase and glucoamylase. After sterilization, it is inoculated with lactic acid bacteria and undergoes a secondary treatment with .alpha.-amylase and glucoamylase. The glucose produced thereby continuously ferments to lactic acid. Finally, high concentrated lactic fermented product, tasting sweet and sour, and having excellent flavor and texture, is produced.

REFERENCES:
patent: 3615697 (1971-10-01), Hollenbeck
patent: 4298619 (1981-11-01), Mutai et al.
patent: 4876096 (1989-10-01), Mitchell et al.

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