Title:
大豆粉を使用した乳酸菌発酵物の製造方法
Document Type and Number:
Japanese Patent JP6777606
Kind Code:
B2
Abstract:
To provide a lactic acid bacterium fermented article derived from soybean flour excellent in flavor and texture.SOLUTION: There is provided a manufacturing method of lactic acid bacterium fermented article including (i) heat treating whole soybeans with 2 steps at 100 to less than 115°C for 5 to 10 min. and then at 115 to 130°C for 1 to 10 min., (ii) manufacturing a soybean flour by pulverizing the heat treated soybean, (iii) dispersing and dissolving the soybean flour in hot water to obtain a soybean flour dispersion dissolved liquid, (iv) protease treating the soybean flour dispersion dissolved liquid at quality temperature of 70 to 100°C for 40 min., (v) homogenizing the protease treated soybean flour dispersion dissolved liquid, and (vi) fermenting the homogenized soybean flour dispersion dissolved liquid with lactic acid bacterium.SELECTED DRAWING: None
Inventors:
Uchida Hidenobu
Okada
Okada
Application Number:
JP2017167638A
Publication Date:
October 28, 2020
Filing Date:
August 31, 2017
Export Citation:
Assignee:
Fujicco Co., Ltd.
International Classes:
A23L11/00; A23C11/10
Domestic Patent References:
| JP2014132891A | ||||
| JP2011019423A | ||||
| JP48036357A | ||||
| JP37016655B1 | ||||
| JP59501494A |
Foreign References:
| US4209541 | ||||
| US4810513 | ||||
| WO2004043167A1 |
Attorney, Agent or Firm:
Samejima Mutsumi
Kenji Tomita
Manami Sasakura
Kenji Tomita
Manami Sasakura