FERMENTED COMPOSITION AND FOOD, DRINK, MEDICINE USING THE COMPOSITION

PROBLEM TO BE SOLVED: To provide a new fermented composition or the like by fermenting vegetables, fruits or medicinal herbs, grass roots, barks, and other raw materials. SOLUTION: This fermented composition is produced by adding sake lees, unrefined lees, filtration products, and/or distillation re...

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Bibliographische Detailangaben
1. Verfasser:	SHIMIZU HIROSUKE
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a new fermented composition or the like by fermenting vegetables, fruits or medicinal herbs, grass roots, barks, and other raw materials. SOLUTION: This fermented composition is produced by adding sake lees, unrefined lees, filtration products, and/or distillation residues in processes for producing fermented foods or drinks, or their dried products and/or extracts to one or more of vegetables, fruits, beans, rhizomes, mushrooms, sea algae, herbs, medicinal herbs, grass roots, barks, fishes, shellfishes, livestock products, their residues and other food raw materials, and then fermenting the mixture with Aspergillus oryzae. COPYRIGHT: (C)2008,JPO&INPIT