Title:
FERMENTATION GEL BY SOYBEAN AS RAW MATERIAL
Document Type and Number:
Japanese Patent JP2018093848
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a fermentation gel made from soybean as raw material that is a yogurt-like lactic acid fermentation food product with less acid taste or an animal feed produced by using soybean milk or soybean drink as a main raw material to make dietary life enriched and contribute to the health of humans and animals.SOLUTION: The yogurt-like fermentation product with less acid taste and easy to eat can be produced by adding small amounts of fructose, glucose, lactose, maltose to the raw material in which soybean is a main raw material, and fermenting with bacteria that utilize only these sugars as an energy source.
Inventors:
ISHIHARA KAZUOKI
Application Number:
JP2016257866A
Publication Date:
June 21, 2018
Filing Date:
December 13, 2016
Export Citation:
Assignee:
ISHIHARA KAZUOKI
International Classes:
A23L11/00; A23C11/10; A23K10/12; A23K10/14; A23K10/30; A23K20/163; C12N1/20
Domestic Patent References:
| JP2006028047A | 2006-02-02 | |||
| JP2001346521A | 2001-12-18 | |||
| JP2012039925A | 2012-03-01 | |||
| JP2010200611A | 2010-09-16 |
Foreign References:
| KR100772585B1 | 2007-11-02 |
Other References:
日本食品科学工学会誌, vol. 52, no. 3, JPN6019042939, 2005, pages 140 - 143, ISSN: 0004424052
愛知県産業技術研究所 研究報告, JPN6019042940, 2005, pages 138 - 141, ISSN: 0004424053
岡山大学農学部学術報告, JPN6019042941, 1981, pages 65 - 73, ISSN: 0004424054
JOURNAL OF FOOD SCIENCE, vol. 62, no. 3, JPN6019042942, 1997, pages 457 - 461, ISSN: 0004424055
愛知県産業技術研究所 研究報告, JPN6019042940, 2005, pages 138 - 141, ISSN: 0004424053
岡山大学農学部学術報告, JPN6019042941, 1981, pages 65 - 73, ISSN: 0004424054
JOURNAL OF FOOD SCIENCE, vol. 62, no. 3, JPN6019042942, 1997, pages 457 - 461, ISSN: 0004424055
Previous Patent: A mechanism volume implement for fishing
Next Patent: Gelatin processing type solid mixed meal
Next Patent: Gelatin processing type solid mixed meal