METHOD FOR PRODUCING ANG-KHAK UNREFINED LEE AND FOOD USING THE ANG-KHAK UNREFINED LEE

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing ang-khak unrefined lees (grain fermented with monascus fungus), by which the ang-khak unrefined lees can massively be produced with the ang-khak having weak fecundity, and to provide a food using the ang-khak unrefined lees. PSOLUTION: This method for producing the ang-khak unrefined lees is characterized by mixing boiled grains (cooked rice, or the like) with the ang-khak and then subjecting the mixture to an aerobic fermentation treatment. The ang-khak is added together with malted rice. An ang-khak unrefined lee beverage is prepared by mixing the ang-khak unrefined lees with drinking water for dilution, a sour agent, and one or more juices. An ang-khak unrefined lee sweet jelly is prepared by mixing the ang-khak unrefined lees with a sweetener, a sour agent, a coagulating agent and a thickener. An ang-khak unrefined lee bean curd is prepared by pickling, ageing and fermenting dry bean curd in a pickling soup comprising the ang-khak unrefined lees, malted rice, and Awamori (Okinawan rice brandy). An ang-khak unrefined lee paste is prepared by charging, sealing and sterilizing the ang-khak unrefined lees in a container. PCOPYRIGHT: (C)2005,JPO&NCIPI