To provide a novel system by which soy milk can be fermented so as to produce a composition contributing to human health as a fermented product.
The fermentation system of soy milk comprises mixing soy milk with bacillus natto and setting the resultant soy milk mixture to a heating container wherein the contents can be maintained at a temperature optimal for the fermentation by the bacillus natto for several hours or longer. According to the system, a yogurt-like fermented composition wherein soy milk has been homogeneously fermented can be obtained. The composition contains a large amount of natto kinase since a large amount of bacillus natto grows therein. The system achieves effects of promoting human health, for example, an antithrombotic effect.
Katsuro Tanaka
Shinji Oga