Title:
FERMENTATION METHOD
Document Type and Number:
Japanese Patent JP3389683
Kind Code:
B2
Abstract:
PURPOSE: To conduct a fermentation, with excellent fermentation-promotive effect, by using lactic acid bacteria, bifidus or yeast, of an outer liquor (or a dried product thereof) obtained by fractionating, with a reverse osmosis membrane of a specific common salt checking rate, a peptide mixture produced by enzymolysis of soybean protein.
CONSTITUTION: A separated soybean protein is first dispersed in water into a 5% dispersion, a protease is then added to this dispersion to carry out an enzymolysis at 50°C for 5h at pH7; the resultant dispersion is readjusted to pH7 and heated at 70°C for 30 min to deactivate the enzyme followed by centrifugation, and the resultant supernatant is spray-dried to obtain a soybean protein hydrolyzate. Second, a peptide mixture consisting of this hydrolyzate is passed through a reverse osmosis membrane 25-80 in common salt checking rate to fractionate it into an outer liquor consisting of a low-molecular fraction and an inner liquor consisting of a high-molecular fraction; the outer liquor (or a dried product thereof) is added to e.g. cow milk followed by fermentation with lactic acid bacteria, bifidus or yeast to conduct a fermentation with excellent fermentation-promotive effect, thus efficiently obtaining e.g. a dairy product such as yogurt.
Inventors:
Takayo Kitamori
Minoru Kimoto
Minoru Kimoto
Application Number:
JP15591194A
Publication Date:
March 24, 2003
Filing Date:
July 07, 1994
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
C12N1/16; C12N1/20; C12N1/38; (IPC1-7): C12N1/38; C12N1/16; C12N1/20
Domestic Patent References:
| JP319686A |