Fermented sprouted brown rice with lactic acid bacteria - "Fermented Sprouted Brown Rice"
Sprouted brown rice is fermented using patented technology (Patent No. 4233573), increasing the amount of plant-based lactic acid bacteria by approximately 100,000 times compared to regular brown rice.
The sprouted brown rice of Akebono rice, traditionally cultivated in Okayama Prefecture, is fermented using a patented technique that applies the fermentation technology of traditional sake breweries, enhancing the amount of lactic acid bacteria in the brown rice by approximately 100,000 times compared to regular brown rice. This is known as fermented sprouted brown rice. By fermenting the nutrient-rich sprouted brown rice without adding any additives through a unique patented method, the nutritional value of the rice is further enhanced. Fermenting sprouted brown rice, which is rich in vitamins, minerals, dietary fiber, and GABA, increases the amount of plant-based lactic acid bacteria by more than 100,000 times compared to regular brown rice, and produces amylase and protease. Plant-based lactic acid bacteria are known primarily for their effects on intestinal regulation and immune enhancement, and are expected to improve issues such as constipation, diarrhea, skin problems, and various allergies. By fermenting the starchy Akebono rice from Okayama Prefecture, the starch and protein contained in the rice are broken down, transforming into glucose and amino acids, which enhances sweetness and umami. Additionally, this breakdown makes the sprouted brown rice remarkably soft, increasing the efficiency of digestion and absorption in the body. It is easy to eat and delicious, making it recommended even for those who are not fond of brown rice.
- Company：デイエイアイコーポレーション
- Price：Less than 10,000 yen
