Products
Rice Kefiran
With increase in health consciousness, various types of fermented foods have been attracting attention. Among them, kefir is a traditional fermented milk that was once a closely guarded secret in the Caucasus region spanning Eastern Europe and Western Asia.
Daiwa focused on the potential of kefir as a health food and began research and development. After 8 years of relentless work, we established a unique technology to cultivate kefir-derived lactobacillus on its own. Furthermore, the greatest feature of this inovation is that it uses rice, the staple food of Japanese people, as its nutritional source instead of milk. This is Rice Kefiran, lactobacillus cultured medium grown on rice.
Development Background
The fermented milk, kefir, contains biogenic elements that directly affect our metabolism and tissues, with other components that indirectly enhance biological functions by acting on intestinal bacteria. Examples of biogenic components are Kefiran (a viscous polysaccharide) and lactic acid. Examples of the other components are lactobacilli, their cell components, and bacteriocin, a type of antibacterial substance produced by lactobacilli. Kefir is an amazing food that has been reported to improve the intestinal environment and liver function, prevent arteriosclerosis, and strengthen immune function. These health benefits of kefir are thought to be derived from its functional components. However, making kefir widely popular in Japan and other regions has some slight problems: (1) kefir contains alcohol, (2) it produces carbon dioxide during storage, and (3) its flavor does not suit for everyone. If a new functional food ingredient could be developed from kefir with improved flavor and enhanced functional components, it is believed that it could become widely popular in Japan and throughout the world. With this in mind, the development of Rice Kefiran was advanced.
Development
The lactobacillus L. kefiranofaciens, which forms the kefir grains, is thought to play a major role in the functionality of kefir. L. kefiranofaciens has been isolated from kefir grains, and was named by Japanese researcher Dr. Tomotari Mitsuoka.
The viscous polysaccharide Kefiran is believed to be the main functional component of the health drink kefir, and L. kefiranofaciens produces Kefiran. This homofermentative lactobacillus produces lactic acid only, so no alcohol or carbon dioxide is created. Thus, by using only L. kefiranofaciens for lactic acid fermentation, the problems with kefir were resolved, and its functionality is enhanced. Large-scale culturing of this bacterium is difficult and had been unsuccessful in the past, but with the assistance of Ministry of Agriculture, Forestry and Fisheries, Daiwa has developed a method of culturing the bacterium using rice as a source of nutrients by means of innovative technology that produces stable Rice Kefiran.
“Rice Kefiran”, rice grown Lactobacillus and its products
Rice Kefiran is produced by cultivating Lactobacillus kefiranofaciens, which lives in the kefir, in a rice medium. This unique idea has resulted in a health food ingredient that is free of fat and other ingredients from milk.
Also we are particular about the ingredients we use in our products. For Rice Kefiran, we use branded organic rice of Japan since it is the most important ingredient for us in achieving uncompromisingly high quality.
We are particular about rice
In developing Rice Kefiran, we have chosen the combination of rice and fermentation as a key concept out of respect for traditional Japanese food culture. As typified by Aspergillus oryzae, Japan has a variety of local fermented foods which taken root in each regions of Japan. The rich variety of fermented foods have formed the history and culture linked to the climate and customs in each region. Rice, which is the Japanese staple food for centuries, is a superfood rich in not only carbohydrates but also vitamins, minerals, and dietary fibers.
Rice Kefiran is such a healthy food that draws out the power of rice through lactic acid fermentation.
Importance of intestinal environment
The intestine is a very important organ that absorbs nutrients from daily food. It is divided into the small and large intestines and is responsible from digestion and absorption to elimination. Substances absorbed from the intestines are delivered throughout the body through the bloodstream. The intestine is now called as the second brain, and it is known that the intestines can stimulate the nervous and immune systems even without commands from the brain. Furthermore, it is said that more intestinal bacteria live in the intestines than in all the cells that make up our bodies combined. Our body and intestinal bacteria have a symbiotic relationship with each other. Some substances, such as dietary fiber, which are not digestible by the digestive enzymes we secrete and were thought to be simply excreted after eating, become food for the intestinal bacteria, and the various bioactive substances produced by the grown bacteria affect our metabolic system. The intestinal environment is an indispensable element for a healthy and long life. It is important to maintain a good intestinal environment through daily efforts.
