In recent years, Japanese fire -red rice, water, water, and rice -related baked foods have developed all the way from developing to drinks, health cosmetics.At the 2019 Japan’s MOBAC International Bakery Food Exhibition and the Japanese Foodex International Food Exhibition, various exhibitors at the venue were filled with all kinds of products such as rice crickets, rice crickets, Ganjiu, Greek yogurt.In particular, these fermented products are advertised as “the effect of beauty and health care, high nutritional value”, “non-alcohol-free sugar-rice glyphs, drinks that can be drunk at the age of 0-99.”According to Japanese media reports, with the continuous spread of the new crown epidemic, many Japanese have begun to hoard fermented food, which has significantly increased the sales of fermented foods in various places.
Bacteria is a specific variety of molds, so 麴 is to cause food to infect molds, and of course, these molds must prove that safety does not produce toxins.In this moldy process, crickets secrete many enzymes, and enzymes decompose foods, which in turn allows food to perform some fermentation chemical effects.It is suitable for different foods, and there are different sorbee. Therefore, there are rice crickets, beancapa, Hanoi Baiya, and Black Radium.
Bacteria decompose food
During the growth process, there are many enzymes, such as starch decomposic enzymes, pectin decomposition enzymes, ribonucleic acid decomposition enzymes, etc., which can decompose the large molecules in the ingredients into small molecules, such as starch to decompose glucose and protein to decompose them into decompositions to decompose them into decompositions to decompose them to decompose intoAmine -based, these may be the ingredients that do not exist or have low content in food, so it will change the flavor of the food, and because the decomposition process makes the texture of the food softer.
As mentioned earlier, in the process of growth, many enzymes will be secreted, and many small molecules are decomposed by the food itself, so it will change the flavor of food.Another convenience, many fermentation metabolites will be produced during the fermentation process, such as complicated ingredients such as organic acids and alcohols, so it will add a lot of flavors that the food originally does not exist.EssenceFor example, in Japan’s bartending sake, it affects its decisive steps that affect its special fruity and floral fragrance.
Another important foot color of 麴 is the first stick to be fermented by food.For example, in the process of making wine, because the 麴 bacteria are rich in enzymes, starch decomposes starch into glucose of small molecules, and then the yeast can be used to fermented with glucose, because the yeast does not have the ability to decompose starch, only onlyCan eat glucose, so if there is no first -step decomposition of molten bacteria, yeast is unsatisfactory.Therefore, the pioneer of the pioneer in food fermentation is the pioneer of pioneering. After the other bacteria, other fungus, such as the yeast of wine, the lactic acid bacteria of miso can be taken to ferment, and the food can be cooked to produce more and richer fermented food. This is the soy sauce. This is the soy sauce.Source.
The preservation of food has always been an important issue in ancient times. Fermentation or pickling has always been an important means.Therefore, the fermentation and lactic acid fermentation after the fermentation of the sagnal is the secret to keep the food preserved.Alcohol helps to suppress the growth of other corrupt bacteria; lactic acid bacteria fermentation produces organic acids such as lactic acid, which can reduce the pH value; and some special ingredients will produce in the process of red pupa fermentation.Function, so the ancients were applied to dishes such as red meat, red chicken, red fish or red bad eggs.
In ancient times, the use of bonus bacteria may focus on helping the preservation of food, or let the molten bacteria transform food.However, after modern food and biotechnology research, there will be many functional fermented metabolites during metabolism. These functional ingredients have many benefits to the inside and outside of the human body.Therefore, the benefits of nutritionists have recently admired the benefits of fermented food, and Japan is still very popular with “Kouji Mizu” or rice 麴 麴 因 因 因 因 (Kouji) and tea.
Products such as Miyu, such as 这样 麴, have more favorable benefits to the human body.As the name implies, Mi Yan is the product that is fermented by rice based on rice. In fact, it is the first step of making wine, etc., but it is not fermented by yeasts in the back -to -section, which is very close to the Japanese Ganjiu and Salt.Because of its convenient production, Japan is also very popular now.In summary, 麴, rice tadpoles, or derived of ravioli, salt, glyphs, etc. have the following functionality, so in modern health and nutrition, it is being paid more attention to it.
＊ According to the joint study of the Food Research Center of the Niigata Agricultural Research Institute of Japan and the Eight Sea brewing, and released the research results at the 68th annual meeting of the Japanese Society of Biotechnology in September 2016, Michard Ganjiu confirmed that there were 353 kinds of nutrients, including glucose and glucose.A amino acids, vitamin B groups (including B2, B6, tobaccoic acid), and also in a balanced manner containing acid and panic acid and organic acid, fatty acids, nucleic acid amine, di -peptide, and so on.
Because Mi Yan will secrete many gastrointestinal enzymes such as amylase, protease, lipase, etc. during the fermentation process, it is very helpful for the stomach and intestines and help digestion. NowadaysDigestion is a common situation, so rice noodles or rice 麴 enzymes are quite popular in Japan.
During the fermentation process, Mi Yan will produce many fermentation metabolites. For example, it will produce sorbic acid, and sorbic acid produces many benefits to the skin. Therefore, Japan also refers to the water water as “drinking youth dew”.The oligosaccharides produced during the fermentation process and some probes are good foods for enterococcal bacteria, which is very helpful for helping intestinal peristalsis and preventing constipation.One generation of healthy drinks.Or like Ganjiu, Japan is also called “drinking a bit” because of its high nutritional value.Or it is like red crickets, which has been scientifically confirmed that red crickets can produce effective ingredients Monacolin K, which can help reduce cholesterol in the blood. Therefore, there are also many red cricket products to be certified by healthy food.
Although Japan is very popular DIY, it still requires certain professional knowledge. If you are not careful, it may still cause the food safety problem of moldy toxin or contaminated with bacteria. It will cause diarrhea and cause food poisoning.Therefore, before you DIY, you still need to ensure that the acquisition of the bacteria is correct, and whether the production process is hygienic to avoid fungal pollution. If there is no full grasp, you should buy the rice 麴, water or other sorbee products produced by qualified food factories.The safer.
Add rice songs to rice noodles for pre -fermented, which can be made into 100%rice noodle bread with higher pussy.The quality rice noodles are selected, and the starch content of the straight chain is about 20%to 25%. The storage protein mutation system is better.
At present, the method of producing 100%rice noodle bread is mainly to add thickened polysaccharides such as Guer gum and hydroxypropyl methyl cellulose instead of gluten.Due to the trend of consumer health awareness, for baked foods without any additives, their costs are very high, and they must be overcome in taste and texture.Therefore, the use of rice fermented characteristics and flavor has improved, and there is no technical problem of additives.