UMAMI FOOD, AND METHOD FOR PRODUCING SAME

From the paper

Abstract

Provided is a food which takes on a rich umami flavor, and which is effective for the treatment and prevention of various immunological and inflammatory disorders, oxidative stress disorder, and metabolic syndrome. Also provided is a method for producing said food. Grifola frondosa and Aspergillus oryzae are added to a yeast extract and/or yeast, and the mixture is then fermented by heating. Preferably, the Aspergillus oryzae is added as malt. At least one auxiliary starting material selected from among the following group may be used along with the yeast extract and/or yeast: spirulina, spirulina extract, soy, Tempeh, Tempeh extract, natto, Bacillus natto culture extract, brown rice, sesame, propolis, Agaricus mushroom, Agaricus mushroom extract, shiitake mushroom, shiitake mushroom extract, enokitake, enokitake extract, Buna shimeji, Buna shimeji extract, euglena, euglena extract, wheat germ, escargot, and escargot eggs. Moreover, the auxiliary starting material may be added after the fermentation process.