What is natural fermented lactic acid bacteria of the Ueda family

Pesticide-free use Sasanishiki 100% used, It is a natural fermented lactic acid bacterium powder that adapts to the intestines of the Japanese people. Prepare the best rice for lactic acid bacteria and cultivation environment. "Bringing closer to fungus" It is born with its own recipe. You can completely digest food, Absorb nutrition from blood, To the body which can promptly excrete waste matter. "Natural fermented lactobacillus" is a powdery, palatable powder like powder snow. There is no smell or habit, soft lactic acid bacteria taste. It is a delicious taste that only makes it every day, from children to elderly people. Using only the best rice and koji, water as the raw material, Lactic acid bacteria and yeast made long-term spontaneously fermented in a severe low temperature environment. I am freeze-drying while living them. First of all, please drink the powder as it is. Lactic acid bacteria and yeasts are gradually dissolving in the stomach, You can realize that you start working fine. Natural fermented lactobacillus of the Ueda family. Please use on a healthy everyday.   

Customer's Voice

          

Difference between Naturally Fermented Lactic Acid Bacteria and Mobile My Grate of the Ueda Family

 

Materials and manufacturing methods are the same. The natural fermented lactic acid bacteria of the Ueda family are produced by the producer Weda family It is a new product that improved the whole new fermentation environment and raised the quality of bacteria more.Impression of tasting by staff · Mobile My Groot · · · There is a slight sour taste in a faint sweetness. · Self-fermented lactic acid bacteria · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

 

How to eat natural fermented lactobacillus of Ueda family

 

As it is

Tasteless, lactic acid bacteria taste. It looks like everyday is delicious. ※ For food, there are no rules, Children (Elementary school student or less) Up to 1 capsule per day, To see 1 to 3 adults per day for adults. Recommended after eating.

Sprinkle it

It promotes digestion of rice. Choice of your choice (crepe, plum, green laver, sesame, salt etc. Fry the material), it is more delicious.  

In miso soup

If it is a miso where the fungus lived, it remains as it is. Plus, it increases lactic acid bacteria power. 

To smoothie

Even without adding sugar, it becomes easy to drink. Smooth absorption of antioxidants of fruits and vegetables.  

Shallow pickles

Together with salt, soak powder To the fridge. Little bit, to pickles of elegant lactic acid bacteria.  

For egg dishes

Melt in eggs and bake. Fluffy, to light finish. Even if vegetable oil is used, buttery flavor appears.  

On the branch floor

1 pack in a branch floor, mix, and go to the refrigerator. With the effect of lactic acid bacteria, the smell disappears? ! It will be pickled with pickles flavor.  

How to make soymilk yogurt

【What to prepare】 Soy milk (no ingredients adjusted) 350 cc Natural fermented lactic acid bacteria of the Ueda family ... 1 package (g) Screw type lidded bottle (450 ml) 【How to grow】 1. In a boiled disinfected bottle, add "Natural fermented lactic acid bacteria" and 1 teaspoon of water and mix with a spoon. (Lactobacilli will get up!) Pour soy milk into 2.1 and mix. Close the lid tightly. 3. Place in refrigerator (vegetable compartment 7 ~ 10 ℃). 4. After 4 to 4 days the mash will start. Rinse the bottle. 5. When you start to solidify loose, you should eat it. ※ Please be sure to save in the refrigerator and please eat as soon as possible. ※ The number of days will vary depending on soymilk and refrigeration temperature. 

Attractiveness of spontaneously fermented lactic acid bacteria by Ueda family

The Ueda family has over 10,000 students for 10 years I greeted a course of natural fermentation. Among them, those who suffer from bad bowel indigestion and indigestion, How much? Improvement of intestinal flora, Allergies, obesity, diabetes, cancer and depression etc. It is attracting attention as a state-of-the-art medical treatment to cure modern diseases.   

Why is natural fermentation lactobacillus good for intestine?

Botanical lactobacilli have been supporting the body of Japanese people since ancient times. Natural fermentation lactic acid bacteria, the best rice (completely organic pesticide Sasanishiki) and Koji (a wild caught koji with no added seed bacteria),  And using only water as a raw material It is made by long-term natural fermentation in a severe low temperature environment. Growing at low temperature makes bacteria less prone to live, Wild fungi that survived in harsh environments will live together and work together. In this production method, colonies coexisting with lactic acid bacteria and yeast (lactococcus / multipolar budding yeast / extracellular polysaccharide) are born. This colony is the form of lactic acid bacteria, familiar to the intestines of the Japanese people. In the Ueda family, by long-term research, by controlling bacteria by natural selection, We succeeded in stabilizing natural fermentation. (Patent pending) It was freeze-dried while living lactic acid bacteria colonies (symbiotic) living It is natural fermented lactobacillus of the Ueda family. 

Natural fermented lactic acid bacteria comparison table of Ueda family

 

Natural fermented lactic acid bacteria production process of Ueda family

Weda family 'natural fermented lactic acid bacteria' It is a manufacturing process of "nestling closely with bacteria" in the natural world. Natural fermented food research laboratory at COBO Lab.Yokohama We prepare by the hand of the Ueda family and are fermented spontaneously. · Prepare Yamagata pesticide-free pesticide 100% and natural cultivated brown rice koji.  · Steaming of rice is related to the growth balance of bacteria. I will check to see if the fire evenly passes.  · Bottle cold rice with brown rice koji and water. · Natural fermented food research institute Natural fermentation exceeding 30 days in a special refrigerator room. The bacteria are eliminated and lactic acid bacteria resistant to low temperature are bred. There is little influence of mold and chemical substances, The environment where lactic acid bacteria are easy to grow is important. · Daily, by tasting the state of bacteria Confirming. If the balance collapses even a little As quality deteriorates, fermentation progresses and danger is involved, It is important to thoroughly "snuggle with bacteria". · Once lactic acid bacteria and yeast's flora (colony) are completed, I put it on a strainer. Less burden on fungus than hand I understood that. · Freezing with our own freezing method to reduce the load of bacteria. · Send to a consignee, freeze-dried (freeze-dried). Small burden on mycelia, time and effort spent We are implementing our own freeze-dried recipe.  · (It is often added to freeze-dried products) Do not add dextrin or oligosaccharides at all, It is a completely non-additive food that uses only raw material "rice, rice koji". · It is shipped after crushing and sealing work. "Natural fermented lactic acid bacteria" will pass to everyone's hands. Avoid using high temperature and humidity, you can use it deliciously for 2 years. 

On the stability of natural fermentation

Natural fermentation is "fermentation that does not add acid or yeast". Climate vegetables, cereals, beans etc. Put it in a cold period, stick to the material, Miscellaneous fungal environment inhabiting the environment It is important to go through the process of natural selection. First, lactic acid bacteria resistant to low temperature grew I can suppress germs. Next, when the yeast proliferates Make amino acids and alcohol, there Acetic acid bacteria grow and ferment. Natural fungus relays are the only It is natural fermentation.  In modern times natural fermentation becomes difficult by sterilization treatment. Also, if you do not sterilize it is associated with the risk of germs, "Natural fermentation is unstable, poor reproducibility" has been said. COBO Ueda family keeps germs, Natural fermentation can be reproduced with stability. I found a point flora (flora). It is a community of various lactic acid bacteria cultivated from Japanese rice. "Natural fermented lactic acid bacterium" patent pending 2014-088640  

About COBO Ueda family

  

Natural fermented lactobacillus of Weda family attention point

 ■ Ingredients: Sasanishiki without agricultural chemicals from Yamagata prefecture, natural cultivation brown rice koji Contents ■: 60 g (1 g × 60 packaging) ■ Preservation method: Avoid direct sunlight, heat and humidity, save at 25 ℃ or less ■ Manufacturer: COBO Co., Ltd. CO4