To provide a technique to achieve fermentation efficiency and quality improvement at the same time in a method for producing lactic acid fermented soybean food product having protein as the main ingredient.
The method for producing the lactic acid fermented soybean food product includes using at least either one selected from soybean powder, defatted soybean, and soybean protein as the raw material followed by fermentation with lactic acid bacteria. The method for producing the lactic acid fermented soybean food product includes performing at least an enzyme adding step of adding plant cell wall splitting enzyme. As a result of this, the high quality lactic acid fermented soybean food product is obtained in a further short time by using a specific soybean raw material, and combining the lactic acid fermentation and the specific enzyme adding step.
SAKUMA AKIKO
FUSHIMI NAOYA
TENKAI HIROSHI
| JP2009273412A | 2009-11-26 | |||
| JP2004344058A | 2004-12-09 | |||
| JP2009136158A | 2009-06-25 | |||
| JP2004154122A | 2004-06-03 | |||
| JP2003159020A | 2003-06-03 |