[6-1130-P] Postharvest/Food Technology and Process Engineering (6th)

[6-1130-P-21] Beverage Process Using By-product Water of the Production of Wash-free Rice as Raw Material and the Continuous Process of Lactic Acid Fermentation

*JIA FANG¹, Yutaka KITAMURA¹, Mito KOKAWA¹, Kazunobu KAJIHARA², Kozi KAWAKAMI², Hidenori MIZUNO² (1. Tsukuba Univ.(Japan), 2. Satake Corporation(Japan))

Keywords:Fermented beverage, Wash-free Rice, By-product Water , Lactic Acid Bacteria, Response Surface Methodology

Wash-free Rice (MUSENMAI) is a new type of rice product developed in Japan. It does not require washing before cooking, due to the separation of “skin bran” in advance during the processing of Wash-free rice, which is demonstrated that may influence the taste of cooked rice. One way to produce Wash-free rice is washing by small amount of water then drying by hot air. Through this process, By-product Water will be produced, which has high nutritional value (protein, carbohydrate, dietary fiber and lipid) and mainly used to produce liquid feed for pig raising nowadays. In order to improve the utilization rate and added value of this potential raw material, this study focuses on using lactic acid bacteria to study the applicability of By-product Water for the development of a fermented drink. Fermentation characteristics in Wash-free Rice substrate by selected lactic acid bacteria starter culture were preliminary identified. The effects of fermentation temperature, inoculation amount of starter culture, the type of starter culture and initial glucose content before fermentation will be optimized by Response Surface Methodology in order to obtain the optimal preparation process of fermented beverage. And finally a complete assessment of product will be provided, including major constituents, physico-chemical characteristics and sensory characteristics.