Title:
大豆を原料とする発酵ゲル
Document Type and Number:
Japanese Patent JP6886614
Kind Code:
B2
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.
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Inventors:
Kazuoki Ishihara
Application Number:
JP2016257866A
Publication Date:
June 16, 2021
Filing Date:
December 13, 2016
Export Citation:
Assignee:
Kazuoki Ishihara
International Classes:
A23L11/00; A23C11/10; A23K10/12; A23K10/14; A23K10/30; A23K20/163; A23L11/60; A23L11/65; C12N1/20
Domestic Patent References:
| JP2012039925A | ||||
| JP2010200611A | ||||
| JP2006028047A | ||||
| JP2001346521A |
Foreign References:
| KR100772585B1 |
Other References:
日本食品科学工学会誌,2005年,Vol.52, No.3,p.140-143
愛知県産業技術研究所 研究報告,2005年,p.138-141
岡山大学農学部学術報告,1981年,No.58,p.65-73
Journal of Food Science,1997年,Vol.62, No.3,p.457-461
愛知県産業技術研究所 研究報告,2005年,p.138-141
岡山大学農学部学術報告,1981年,No.58,p.65-73
Journal of Food Science,1997年,Vol.62, No.3,p.457-461
Attorney, Agent or Firm:
Tetsuyuki Okumachi