To develop a new fermented food by advancing the principle of production utilizing the whole soybean flour because a Tofu (bean curd), a Natto (fermented soybean with Bacillus natto) and a Miso (fermented soybean paste) which are processed foods of the soybeans are traditional foods of the Japanese and have the really reasonable principle of the production, and the technique attracts attention even from other fields; however, only the principle of the production by itself is thought to be insufficient at present, and to obtain an excellent fermented soybean food such as a yogurt that holds excellent food effects and functions possessed by the soybeans and is capable of ingesting lactic acid and isolflavone in a product containing Grifola frondosa or vitamin B12 and to provide a method for producing the fermented soybean food.
This new lactic acid fermented food is obtained by carrying out lactic acid fermentation of the whole soybean flour, bean-curd refuse and a micropowder of Grifola frondosa with a Silk Road lactic acid bacteria (long bacilli, streptobacilli or streptococci belonging to Lactobacillus acidophilus or Lactobacillus bulgaricus).
IGARASHI KAZUMI
TAGO TOSHIO
Next Patent: MISO OF BEAN-CURD REFUSE FROM SOYBEAN AND METHOD FOR PRODUCING THE SAME