Fermented sprouted brown rice with lactic acid bacteria - "Fermented Sprouted Brown Rice"
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.
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basic information
Brown rice and sprouted brown rice naturally contain lactic acid bacteria, but their numbers are very low, at less than 100 per gram. Fermented sprouted brown rice has successfully increased the naturally occurring plant-based lactic acid bacteria by about 100,000 times through patented technology that ferments sprouted brown rice. By fermenting foods that contain lactic acid bacteria, a larger quantity of lactic acid bacteria is produced. This is also true for yogurt, but the lactic acid bacteria in yogurt are animal-based, while those in fermented sprouted brown rice are plant-based. Plant-based lactic acid bacteria, which thrive in high salt and acid environments at low temperatures, are said to be more active and resilient than animal-based lactic acid bacteria, which live in more comfortable environments rich in sugars like those found in milk. Additionally, it is said that plant-based lactic acid bacteria are more suitable for the intestines of the Japanese, who have historically consumed vegetables and grains as their staple foods. Lactic acid bacteria die when heated, but recent research has shown that these dead bacteria can serve as food for beneficial bacteria residing in the intestines, promoting their growth. This means that dead bacteria can be more beneficial than live lactic acid bacteria, which cannot establish themselves when environmental conditions change.
Price range
P1
Delivery Time
P4
Applications/Examples of results
■Cooking Method 1) Rinse 2 cups of white rice and adjust the water level as usual. 2) Just before cooking, add the fermented sprouted brown rice. No additional water is needed. 3) After lightly mixing, cook the rice as you normally would. You can easily enjoy delicious rice with a strong sweetness and umami, and a chewy texture. Fermented sprouted brown rice retains the nutrients of brown rice and sprouted brown rice while significantly increasing the amounts of plant-based lactic acid bacteria, GABA, and enzymes. By consuming it regularly, it helps improve gut health and prevent insomnia, providing various benefits for both physical and mental health. The health benefits of brown rice have been promoted by authorities in various fields through the media, and the number of celebrities, including entertainers, models, and athletes, who consume brown rice is increasing, raising interest in brown rice among not only seniors, the main target demographic, but also various other groups. As more people focus on health and beauty, many are actively incorporating brown rice into their diets; however, it is also true that there is a strong perception that brown rice is difficult to digest and challenging to cook. Fermented sprouted brown rice, developed through a unique patented method, is a revolutionary product that addresses these drawbacks and has the potential to change the staple food of the Japanese people.
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Company information
D.A.I Corporation is engaged in the manufacturing and sales of hydrogen bath additives, as well as OEM services. We also provide deodorization for rental properties, including the removal of spice and fire odors, sell D-Bio bacteria, and offer sales and installation of anti-slip processing liquids for floor tiles. Additionally, we accept OEM orders for all products we handle. Customization is available according to your preferences, including containers, packaging, capacity, and formulation! We also accept small lot orders. Furthermore, we can accommodate requests for packaging and individual delivery, so please feel free to consult with us.