Fermented product of Aspergillus, food composition, cosmetic composition, raw material of fermented product of Aspergillus, method for producing fermented product of Aspergillus, and enzyme production accelerator
A technology of Aspergillus and fermentation products, applied in cosmetic preparations, medical raw materials derived from protozoa, fungi, etc.
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[0174] Hereinafter, although this invention is demonstrated concretely based on a specific Example, this invention is not limited to these.
[0175] In the following examples, a mixture of euglena algae and rice in various forms was used for fermentation using Aspergillus, and a method for fermenting euglena in which the enzyme titer of the resulting Aspergillus fermentation product was increased. Research.
[0176]
[0177] A mixture of euglena and rice was prepared by using Euglena micronella powder from Ulina Company as euglena and using Aspergillus oryzae AOK139 strain (FERM AP-20562) from Akita Konno Shoten Co., Ltd. as seed koji.
[0178] Samples of Example 1 and Example 2, Comparative Example 1 and Comparative Example 2 were prepared in the forms and combinations shown in Table 1.
[0179] [Table 1]
[0180] sample form Euglena powder filler steamed rice Add water kind of curvature Comparative example 1 powder 100g - - 60ml 0.035g ...
Embodiment 1
[0186] Stir and mix 70g of euglena powder and 30g of rice flour (japonica raw powder) as a filler, spray 60ml of sterilized water with 0.035g of koji, knead and mix it into a ball shape, pass through a punching net (5mm diameter) , thereby obtaining rice flour granules mixed with the euglena powder of the seed koji.
Embodiment 2
[0188]For the steamed rice, rice was soaked in water, drained of water, and steamed for 1 hour and 50 minutes. A mixture of euglena powder and koji (0.035 g) that had been mixed and homogenized in advance was applied to the obtained steamed rice, and the euglena powder and koji (about 99 g) that were not attached to the steamed rice were removed to obtain steamed rice. Euglena powder coating.
[0189]
[0190] use image 3 In the apparatus shown, fermentation of each sample was carried out using Aspergillus bacterium under conditions of a temperature of 28 to 30° C. and a humidity of 75 to 95% RH.
[0191] On the steamer 2 in the stainless steel pot 1 with a cover, the dish 3 with a cover in which each prepared sample was put was prepared. 24 hours after the start of the culture, the lids of the stainless steel basin 1 and the tray 3 were removed, the contents were stirred lightly, and the filter paper 4 was placed on the tray and the stainless basin. The koji was produce...
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