FERMENTED SESAME HAVING ANTI-OXIDIZING POWER AND FOOD USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain a fermented sesame excellent in digestion and absorption and taste, having anti-oxidizing power, by decomposing the ground material of the whole grain raw sesame with an enzyme derived from Rhizopus oligosporus and subjecting the decomposed material to lactic acid fermentation. SOLUTION: The whole grain raw sesame is optionally incorporated with water, ground and made into a liquid state. Then, the liquid is preferably sterilized, mixed with an enzyme derived from Rhizopus oligosporus and stirred preferably under the condition ranging from at 95 deg.C for 60 minutes to 121 deg.C (1 kg/cm2 pressure) for 5 minutes to destroy texture. Then the material is subjected to lactic acid fermentation to give the objective fermented sesame. The sesame is added to cookies, bread, soup, yogurt, etc.