FLOUR-PROCESSED FOODS EMPLOYING THE FERMENTED WHEAT FLOUR MIXTURE STIMULATING INTESTINAL IMMUNE SYSTEM MODULATING ACTIVITY

摘要

PURPOSE: A wheat flour processed food product obtained by inoculating mixed strains of lactic acid bacteria and bifidus bacteria in a medium containing wheat flour as a main material and then fermenting is provided which has an effect on preventing obesity, reducing body fat, blood cholesterol levels and neutral fat and enhancing immunostimulating activity. CONSTITUTION: About 110 to 200 parts by weight of water is mixed with 1 to 4 parts by weight of table salt, 3 to 14 parts by weight of oligosaccharide, 3 to 10 parts by weight of glucose and 0.05 to 1.0 parts by weight of cysteine or methionine, based on 100 parts by weight of wheat flour, controlled to a pH of 6.0 to 7.0, inoculated with mixed strains of lactic acid bacteria and bifidus bacteria and then fermented to produce a processed food product such as bread, confectionery, noodles(udon), ramyun(ramen), biscuit, cookies, snack or mixed grain powder.