Title:
FERMENTED SOYBEAN MILK FOOD PRODUCT, AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2017077187
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a fermented soybean milk food product of high-viscosity creamy texture using soybean milk which is the residual after pulling up dried bean curd, and a method for producing the food product.SOLUTION: There are provided a fermented soybean milk food product that is obtained by recovering soybean milk which is the residual after pulling up dried bean curd, inoculating lactic acid bacteria into soybean milk containing the recovered soybean milk to ferment and make fermented soybean milk, and removing water component (whey) of a weight ratio 50% or more from the fermented soybean milk, and a method for producing the food product. According to the present invention, a fermented soybean milk food product having unprecedented smooth and high-viscosity creamy texture and high added-value, which contains no cholesterol, contains much functional component such as soybean isoflavone, and furthermore contains lactic acid bacteria which regulate the intestinal environment and necessary for maintaining health, can be provided. Furthermore, by producing the fermented soybean milk food product from waste soybean milk which is the residual after pulling up dried bean curd, production cost of the dried bean curd and the fermented soybean milk food product can be reduced and an amount of waste matter can be reduced.SELECTED DRAWING: None
Inventors:
UEDA KANEFUMI
KUNIMASA SHIGENO
KUNIMASA SHIGENO
Application Number:
JP2015205370A
Publication Date:
April 27, 2017
Filing Date:
October 19, 2015
Export Citation:
Assignee:
MITUTOYO CORP
International Classes:
A23L11/00; A23C11/10; A23C20/02