Production of edible pollen

Abstract

Abstract PURPOSE:The koji yeast is cultured in a specific medium and pollen is soaked into the extract from the culture, thus producing edible pollen with good storage stability and digestion. CONSTITUTION:To 100 liters of Fe2(SO4)3 aqueous solution diluted to about 1 deg. Baume are added 1.8-3.6 liters of vinegar and the resulting treating solution, 10-20l, is added to 72 liters of sugar or flour of grain or rice to decompose sufficiently the bark. The product is sterilized by boiling and a koji yeast as Aspergillus oryzae is added and they are cultured. Water or slightly warm water is added to the culture and filtered by pressing. The extract is kept at 25-40 deg.C and pollen is soaked therein for about 48 hours, whereby the effective components in pollen are extracted without being decomposed and other microorganisms disappear and edible pollen harmless against living bodies is obtained.

Inventors

• 👤 Shoko Furukoshi

Bibliographic Details