| abstract |
To provide a method for easily obtaining a food material useful as a food quality improver excellent in flavor and texture from a cereal material having high nutritional value. [Means for Solution] (1) Wheat lactic acid fermented product characterized by lactic acid fermentation of wheat material containing dietary fiber, (2) Wheat lactic acid fermentation of item 1 wherein the wheat material contains 3% by weight or more of dietary fiber (3) The wheat lactic acid fermented product according to 1, wherein the wheat material is derived from wheat grains, whole wheat flour or wheat bran, (4) the wheat lactic acid fermented product is a wheat material lactic acid fermented product containing dietary fiber. The wheat lactic acid fermented product according to 1, which is heat-treated and, if necessary, powdered, (5) The wheat lactic acid fermented product according to 4, wherein the heat treatment is performed at 75 to 150 ° C., (6) Lactic acid bacteria 2. The fermented wheat lactic acid product according to 1, which is a genus of Lactobacillus and / or Lactococcus, and uses lactic acid bacteria acting on the bark of wheat. [Selection figure] None |