Title:
経時安定性が良好な発酵豆乳入り飲料の製造方法
Document Type and Number:
Japanese Patent JP6751175
Kind Code:
B2
Abstract:
To provide a fermented soybean milk-containing beverage that has a reduced discomfort flavor (for example, sourness) derived from fermented soybean milk, and has high temporal stability suitable for long-term storage.SOLUTION: A fermented soybean milk-containing beverage contains fermented soybean milk obtained by fermenting a soybean milk material with lactic acid bacteria, and first enzyme-treated soybean milk obtained by hydrolyzing soybean milk with peptide bond hydrolase.
Inventors:
Yuji Kanematsu
Application Number:
JP2019087572A
Publication Date:
September 02, 2020
Filing Date:
May 07, 2019
Export Citation:
Assignee:
Pokka Sapporo Food & Beverage Co., Ltd.
International Classes:
A23L11/00; A23C11/10; A23L2/38; A23L2/42; A23L2/52
Domestic Patent References:
| JP2004344132A | ||||
| JP2007312626A | ||||
| JP2004261139A | ||||
| JP2004016215A | ||||
| JP55064754A |
Foreign References:
| WO2013150887A1 |
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Toshiaki Sakanishi
Yoshinori Shimizu
Toshiaki Sakanishi