Abstract: The present invention is related to a process for producing an Anka-polyphenol containing broth with high antioxidant activity, comprising saccharifying and then fermenting raw rice with a Monascus purpureus BCRC 930109 strain, to produce a fermentative broth having high antioxidant activity, high Anka-polyphenol and high amino acid contents. The Anka-polyphenol containing broth can be added to a coffee drink to enhance its antioxidant activity and eliminate its bitter and sour tastes.

Abstract: A method for producing a beer-like and alcohol-free fermented beverage that contains very small amount of alcohol mainly employs the fermentative fungi such as a genus of Monascus that can slowly ferment alcohol and has high anti-oxidation activity to control fermentation of alcohol. The method includes mixing pale malt and roasted malt of barley to produce wort; adding Aroma hops into the wort; adjusting sugar content and bitterness; then adding Anka that has high anti-oxidation activity and has been cultivated according to conventional methods to proceed a controlled fermentation for a short period of time; separating the Anka and fermenting the separated wort at temperature of 4° C.; then filtering the wort, and sterilizing and packaging the beverage. The fermented beverage thus produced looks like beer and has a refreshing taste, glittering red color but contains no alcohol.

Abstract: This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.

Abstract: This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.